A quick, protein-packed stir-fry made with fresh mung bean sprouts, tempered spices, onions, and mild chilli. Simple, nourishing, and ready in under 15 minutes.
Ingredients
- 2 cups sprouted mung beans (sprouts with short white tails)
- 1 tbsp coconut oil (or any cooking oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1–2 green chillies, slit
- 1 dried red chilli
- 1 small onion, finely chopped
- A few curry leaves (optional but traditional)
- Salt to taste
- 2–3 tbsp water (only if needed)
- Fresh lemon juice (optional)
Instructions
1. Cook the sprouts
- Add sprouted mung beans to a pan with 2–3 tbsp water and a pinch of salt.
- Cover and steam on low heat for 5–7 minutes, until tender but not mushy.
2. Make the tempering
- Heat coconut oil in a pan.
- Add mustard seeds and let them pop.
- Add cumin seeds, curry leaves, green chilli, and dried red chilli.
- Sauté for 20–30 seconds until fragrant.
3. Add onions
- Add chopped onion and cook 2–3 minutes until softened.
4. Combine everything
- Add the steamed mung sprouts to the pan.
- Add salt and stir gently.
- If too dry, splash in 1–2 tbsp water.
- Cook on low for 2–3 minutes until flavours combine.
5. Finish
- Optional: Add a squeeze of lemon for brightness.
- Serve warm as a side dish or light meal.
Serving ideas
- With rice and dhal
- In wraps or nourish bowls
- As a high-protein snack
- Topped with coriander or coconut