Sprouts are the best thing to eat in Morning as it’s one of the best Metabolic Boosters.How about cooking them with some spices and making a Healthy Sprout Curry to relish.
The most common sprouts that people regularly use in cooking are mung bean , chana ,peanuts etc.I have used black chana to make this Healthy Sprout Curry.
Why to Eat Sprout
A significant amount of protein also available in sprouts which is the essential part of food necessary for almost all bodily processes, particularly the creation and maintenance of cells, bone growth, muscle development etc.Sprouts may refer to a number of different plant beans in the period of time after they begin to grow.
Do you know essential fatty acid content increases during the sprouting process. While cooking black bean is a common affair at everyone house ,I thought of making a Sprout Curry using them. And why not !! If we can get more nutritious values with a little effort and planning ,then who will not prefer to do that..Isn’t it?
A no Onion no Garlic Treat
This no Onion no Garlic dish goes well with your lunch Thali.You can also pair with a slice of bread in Morning sipping a cup of hot ginger-chai. Are you going to cook this easy Sprout Curry?
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 2 cups soya Black sprout
- 1 tbsp ginger paste
- 2 mango ginger chopped
- 1/4 tsp sauce
- 1 tsp vinegar dry
- 2 tsps tomato sauce powder
- 1 tsp basil leaves red
- 1 tsp spring onion powder
- to taste chili powder
- 2 tbsps jeera chopped
- pepper
Ingredients
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Instructions
- Boil chana sprout till they are soft and done.
- Heat oil in a pan ,add asofoetida and ginger paste. Fry for few second.
- Add chopped green chili ,cumin powder ,coriander powder for few second at medium flame.
- Add mango powder and chili powder to 2 tbsp of water and make a paste.Add this to pan.Add boiled sprout to it.
- Saute for a minute .Add little water ,salt and cook for 5 to 7 minute.
- Serve hot with slice of lemon and chopped coriander leaves.
Recipe Notes
