Moong sprouts Kuzhambu | Mulai payaru Kuzhambu |Nithya's Nalabagam

Sprouts provides essential minerals an vitamins. They have more nutrients when compared to unsprouted beans. Calories and carbohydrates are comparatively less in sprouted beans than unsprouted beans. Protein increases by 30 percent, calcium increases by 34 percent, potassium increases by 80 percent, sodium increases by 690 percent, vitamin A by 285 percent, riboflavin increases by 515 percent and there will be infinite increase in Vitamin C. Please check below for step by step instructions and pictures for preparing South Indian Green Moong Sprouts Kuzhambu.

Preparation Time: 10 mins

Cook Time : 20 mins

Ready in : 30 mins
Yields : 4 Servings

Ingredients:

Table 1: To fry and grind

Oil	2 tsp
Channa dal	1 tsp
Urad dal	1 tsp
Cumin seeds	1/2 tsp
Coriander seeds	1 tbsp
Curry leaves	5
Red Chillies	3
Shallots chopped	1/2 Cup
Tomato chopped	1/2 Cup
Salt
Turmeric powder	1/4 tsp

Table 2:

Oil	2 tsp
Mustard seeds	1/4 tsp
Onion(Finely chopped)	1/4 Cup
Curry leaves	3
Moong sprouts	1/2 Cup
Coriander leaves	For garnishing

Instructions:

Heat Oil in a pan and add cumin seeds, coriander seeds, urad dal and channa dhal. When Channa dal turns golden colour, add red chillies,curry leaves and shallots. Fry till shallots turn translucent

Add tomatoes and fry till tomatoes turn mushy.Add salt and turmeric powder. Switch off the stove and allow the mixture to cool down. Grind the mixture into smooth paste by adding enough water. Transfer it to a bowl and keep it ready.

Take oil from table 2 and heat it in a pan. Add mustard seeds. When they splutter add finely chopped onion and curry leaves. Fry till onions turn translucent.

Once the onion turn translucent add moong sprouts. Fry for a min. Add grind-ed mixture and 1 cup of water. Allow the gravy to boil . Simmer for 5 mins and garnish with coriander leaves.