Zesty Moong Sprout Masala (Fangaavela Vagharela Mug)
10 minutes
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About Zesty Moong Sprout Masala (Fangaavela Vagharela Mug)
Imagine a vibrant explosion of aromatic spices and the satisfying crunch of sprouted moong beans in every bite. This Moong Sprout Masala, also known as Fangaavela Vagharela Mug in Gujarati, is more than just a dish; it's a celebration of flavors passed down through generations.This quick and easy recipe delivers a healthy and delicious vegetarian meal bursting with freshness. The perfect blend of spices creates a symphony of taste that's both comforting and exciting.Enjoy this flavorful Moong Sprout Masala hot with roti for a complete weeknight dinner, or savor it as a delightful standalone dish for any occasion.
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Recipe Time & More
Prep5 minutes
Cook5 minutes
Total10 minutes
Ingredients
Spices and Flavorings
- 1/4 tsp Chili Powder red
- 1/8 tsp Turmeric Powder
- 1/2 tsp Coriander ground
- 1/4 tsp Gujarati Dal Shaak Masala
- 1/8 tsp Asafoetida hing
- 1/2 tsp Salt or to taste
Main Ingredients
- 250 gm Moong Bean Sprouts
- 1/4 tsp Ginger Paste
- 1/2 Lemon juiced
Aromatics and Oil
- 1/4 tsp Cumin Seeds
- 1 Chili dried, red
- 4 leaves Curry Leaves
- 1 tbsp Oil
Instructions
- Heat the oil in a pan over medium heat. Add the cumin seeds and dried red chili. Once the cumin seeds sizzle and become fragrant, add the curry leaves and asafoetida. Sauté briefly until fragrant.
- Add the ginger paste and sauté for about 30 seconds until fragrant. This step blooms the ginger's flavor and removes any raw taste.
- Add the moong bean sprouts to the pan.
- Add the red chili powder, turmeric powder, ground coriander, Gujarati Dal Shaak Masala, and salt. Stir well to coat the sprouts evenly with the spices.
- Cook for 3-4 minutes, stirring occasionally, until the sprouts are heated through and the spices are well combined. Avoid overcooking, as this can make the sprouts mushy.
- Remove the pan from the heat. Squeeze the lemon juice over the Moong Sprout Masala. This adds a bright, citrusy note that balances the spices.
- Serve the Moong Sprout Masala hot with roti or enjoy it as is.
Recipe Notes
Good To Know
- For extra flavor and texture, add a tempering (tadka) of mustard seeds, cumin seeds, and a pinch of hing (asafoetida) in hot oil before sautéing the sprouts for a classic Gujarati touch.
- If you prefer a tangier profile, squeeze fresh lemon juice or stir in a spoonful of tamarind pulp just before serving.
- To make the dish heartier, mix in diced boiled potatoes or steamed sweet corn along with the sprouts.
- Leftover Moong Sprout Masala can be stuffed into whole wheat parathas or rolled up in rotis for a quick meal.
Expert Tips
- Soaking the moong sprouts for at least 30 minutes before cooking helps them become more tender and digestible.
- Adjust the spice level to your preference by adding more or fewer green chilies.
- For a richer flavor, use ghee instead of oil for the tempering and sautéing.
Storage Instructions
- Store leftover Moong Sprout Masala in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
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Recipe Nutrition
Calories: 66kcalCarbohydrates: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 570mg
Dr. Nehal Shah
Articles: 27
5 Comments
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Great recipe! I’m eager to try it.
Such a delicious dish! Thank you.
Wow, this looks fantastic!
Such a tasty dish! Thanks for the recipe.
Looks so wonderful! Thanks for posting.