Sprouted Mung Bean Breakfast Bowl: A Healthy & Flavorful Start
35 minutes
750 reads
About Sprouted Mung Bean Breakfast Bowl: A Healthy & Flavorful Start
Wake up to a vibrant, protein-packed breakfast that will energize your entire day! This Sprouted Mung Bean Breakfast Bowl is bursting with flavor and texture, featuring tender mung beans sautéed with aromatic ginger, garlic, and warming spices.A squeeze of lemon and a touch of tomato brighten the savory flavors, while a sprinkle of fresh coconut adds a delightful sweetness and satisfying crunch. Quick, customizable, and perfect for meal prep, this bowl is a delicious way to nourish your body.Whether you're rushing out the door or enjoying a leisurely morning, this healthy and satisfying breakfast will keep you feeling full and focused for hours.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Sprouted Mung Beans
- 200 gm Mung Beans sprouted, whole
Aromatics and Spices
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Cumin Seeds
- 1 tsp Coriander Powder
- 1.5 tsp Salt or to taste
Other Ingredients
- 1 tbsp Tomato Puree
- 1 tbsp Lemon Juice
- 1 tbsp Oil for sautéing
Garnish
- Coconut fresh, shredded
Instructions
- Rinse the whole mung beans thoroughly. Soak them in water for 12 hours. Drain the water and cover the beans with a thin cloth. Allow them to sprout overnight.
- Pressure cook the sprouted mung beans with enough water for 2 whistles. This ensures they are tender but not mushy.
- Heat the oil in a pan over medium heat. Add the ginger and garlic pastes. Sauté for about 30 seconds until fragrant.
- Add the tomato puree, coriander powder, cumin seeds, and salt to the pan. Sauté for 1-2 minutes until the spices are well combined and the tomato puree slightly darkens.
- Add the cooked sprouted mung beans to the pan. Mix well to coat them evenly with the spice mixture. Cook for another 2-3 minutes, allowing the flavors to meld.
- Remove the pan from the heat. Stir in the lemon juice. The acidity brightens the dish and adds a refreshing touch.
- Serve the sprouted mung bean breakfast bowl hot, garnished with fresh shredded coconut for added flavor and texture.
Recipe Notes
Good To Know
- For extra texture and flavor, lightly sauté the sprouted moong in a teaspoon of ghee or olive oil before adding the tomato puree and spices—this brings out a nutty aroma and prevents the sprouts from becoming mushy.
- If you prefer a cold breakfast or need to prep ahead, turn this dish into a refreshing salad by tossing the cooked moong with diced cucumber, onions, and pomegranate seeds right before serving, then drizzle with lemon juice.
- For a tangier twist, swap half of the lemon juice with amchur (dried mango powder) or add a spoonful of tamarind pulp when simmering the moong mixture—this deepens the sour notes and complements the spices beautifully.
Expert Tips
- Adjust the spice level to your preference. Start with a smaller amount of chili powder and add more if needed.
- For a creamier texture, blend a portion of the cooked moong before adding it back to the pot. This will give the dish a richer consistency.
- Garnish with fresh cilantro or mint leaves for a vibrant pop of color and flavor.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Reheat gently on the stovetop with a splash of water to restore moisture and prevent sticking.
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Recipe Nutrition
Calories: 26kcalFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 684mg
Geeta Biswas
Articles: 919
4 Comments
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This looks amazing! Thanks for sharing.
Absolutely mouthwatering! Thanks for sharing.
Looks so appetizing! Thank you for posting.
This looks so tasty! Thank you.