A simple, wholesome South Indian stir-fry made from sprouted mung beans, lightly seasoned with coconut, curry leaves, and mild spices. It’s nourishing, high-protein, and incredibly easy — perfect as a side dish or a light meal on its own.
Ingredients
- 2 cups sprouted mung beans (sprouted with short tails)
- 1 tbsp coconut oil (or any neutral oil)
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dried red chilli or ½ tsp chilli flakes (optional)
- 10–12 curry leaves
- 1 small onion, thinly sliced
- 1 medium carrot, diced
- ¼ tsp turmeric powder
- Salt to taste
- 2–3 tbsp grated fresh or dried coconut
- A splash of water (only if needed)
Instructions
1. Cook the mung sprouts
- Add the sprouted mung beans to a saucepan with a pinch of salt.
- Add just enough water to cover the bottom of the pot (about ¼ cup).
- Cover and steam on low heat for 6–8 minutes, or until beans are tender but still hold their shape.
- Drain any excess water and set aside.
2. Prepare the tempering
- Heat coconut oil in a pan over medium heat.
- Add mustard seeds and let them pop.
- Add cumin seeds, curry leaves, and dried chilli.
- Sauté for 20–30 seconds until fragrant.
3. Sauté the vegetables
- Add sliced onion and diced carrot.
- Cook for 3–4 minutes until the onions turn soft and the carrots begin to soften.
- Add turmeric and stir to coat.
4. Combine everything
- Add the cooked mung sprouts to the pan.
- Toss gently to combine without mashing the sprouts.
- Add salt to taste.
- If the mixture looks dry, add 1–2 tablespoons of water.
- Cook for another 2–3 minutes on low heat.
5. Finish with coconut
- Turn off the heat and stir in the grated coconut.
- Taste and adjust seasoning.
Serving Suggestions
- As a warm, protein-packed breakfast
- As a side dish with rice, chapati, or curries
- As a light lunch with a squeeze of lemon
- Added into salad bowls for extra texture and nutrition