Sprouted Mung Bean Curry

– Sprouted Mung Beans – 1 cup
– Onion paste – 2 tbsp (from 1 onion)
– Tomatoes, finely chopped – 2
– Cumin powder – 1/2 tbsp
– Coriander powder – 1 tbsp
– Ginger Garlic paste – 1/2 tbsp
– Red Chilly powder – 1/2 tbsp
– Turmeric powder – 1/4 tsp
– Mustard seeds – 1 tsp
– Salt to taste
– Oil – 1 tbsp

Cook the Mung Bean Sprouts with 1 1/2 cup of water and keep aside. Heat 1 tbsp in a wok; add the onion paste and sauté for 30 secs. Then add the finely chopped tomatoes to it and cook for 1 Min. Add ginger garlic paste and mix well and sauté for 30 seconds.

Next add all the powders with a little water, mix well and cook till the raw smell goes away. Finally add the Mung Bean Sprouts and salt, mix well and allow it to cook for 2 minutes or till the gravy becomes thick.

Garnish with coriander leaves and serve with roti.