Tag Archives: Sprouts

Corn and Sprouts Salad

30 Jul

Corn and Sprouts Salad.

Whole moong, black chickpeas and red chori are soaked in water overnight and left to sprout for 2 – 3 days. The sprouts are then mixed with sweet corn and roasted peanuts. The salad is seasoned with chaat masala and herbs and served with a squeeze of lemon.
Makes: around 2 Cups of Corn and Sprouts Salad.


Sweet Corn 1/2 Cup (Fresh or Frozen)
Moong Sprouts 1/2 Cup
Black Chickpeas Sprouts 1/2 Cup
Red Chori Sprouts 1/2 Cup
Roasted Peanuts 2 tbsps
Lemon Juice 1 tsp
Chaat Masala 1/4 tsp
Red Chili Powder 1/4 tsp
Cilantro Few Leaves
Mint 2 – 3 Leaves
Salt to taste

Method of preparation:

Wash and finely chop the cilantro leaves and mint leaves.
Microwave the corn in enough water for a minute.
Strain the corn.

In a mixing bowl, mix together all the ingredients.
Serve corn and sprouts salad fresh or cold.
Notes: How to make sprouts in various methods.

Suggestions: Adjust the quantity of the ingredients according to your preference.
Variations: You can also drizzle half a tsp of honey if you wish.
Other Names: Corn and Sprouts Salad.

Sprouts Dates Salad

6 May

Molakettina Pesalu Karjuram.

This is a simple and healthy salad made with moong sprouts and dates. Dates are chopped up and mixed with moong sprouts along with sliced almonds.
Makes: around 1 Cup of Sprouts Dates Salad.


Moong Sprouts 1 Cup
Dates 4 – 6
Golden Raisins 10
Almonds 4
Honey 1 tsp (optional)

Method of preparation:

Soak almonds in water overnight.
In the morning, peel the skin off of the almonds and thinly slice them.
Alternatively, microwave the almonds in little water for a minute to peel off the skin.

In a mixing bowl, mix all the ingredients together.
Serve sprouts dates salad immediately.
Notes: Make sure the sprouts are sprouted well.

Suggestions: How to make Moong Sprouts.
Variations: If the sweetness of dates is not enough, stir in some honey.
Other Names: Sprouts Dates Salad, Molakettina Pesalu Karjuram.

How to make Moong Sprouts

9 Jan

Molakettina Pesalu.

Sprouts can be made in quite a few ways. Here, there are couple of easy ways to sprout any lentils or beans.
Makes: around 2 1/2 Cups of Molakettina Pesalu.


Whole Moong 1 Cup

Method of preparation:

Method 1:

Wash and soak whole moong in water overnight.
Refresh the soaked moong in fresh water next day.
Drain the water and tie the moong in a muslin cloth (or spread on one and cover with another kitchen napkin) and leave for 2 – 3 days.
Wash the muslin cloth every 6 hours under running water and hang it to drain the excess water.
Sprinkle water every few hours to make sure the cloth is always damp.
Once the moong sprouts, untie the cloth, refresh the sprouts under running water.

Method 2:

Soak whole moong in water overnight.
Refresh the soaked moong under running water the next day.
Spread the soaked moong on a wide colander and cover with wet towel for around 3 days.
Every day, place the colander under running water to refresh the moong.
Once the water is drained, cover again with wet towel.
Always make sure the towel is damp else sprinkle water to make it wet.
Once the whole moong sprout, refresh under fresh running water for the last time.

Method 3:

Soak whole moong in water overnight and then refresh under running water.
Transfer the soaked moong in to a box having multiple perforations.
Wash the moong every 6 – 8 hours under running water and close the lid of the box.
Once the moong sprouts, refresh under running water.
Alternatively, use a wide jar with perforated lid for the same purpose in which case, always stand the jar on its lid to drain excess water.

Method 4:

Using a sprout maker, arrange the soaked moong in one of the middle tier (with a water outlet).
Fill the top tier with water and close the lid.
First, place the empty bottom tier, then layer it with the moong tier and then finally layer it with water tier.
Discard the bottom tier water every day and fill the top tier with water every day.
Once the moong sprouts (2 – 3 days), refresh the sprouts under running water.

Notes: Once the sprouts are done, refrigerate for a week or two.

Suggestions: Make sure to soak the moong in water well before transferring to the sprout maker. When the sprout is a little longer than the size of its lentil or bean, its ready to eat.
Variations: The same process can be followed during making any kind of sprouts (lentil sprouts / bean sprouts).
Other Names: Sprouts, Moong Sprouts.

Missal Pav

24 Dec

Missal Pav.

Missal is a Maharashtrain version of sprouts just like usal. Here is one version of missal served with toasted pav (bun / bread). Oil is tempered and onion is fried in the oil along with other spice powders. Sprouted moth / matki is then added and cooked till soft. Finally missal is topped with sev, peanuts, farsan, boondi etc.. and served with pav.
Makes: around 3 Servings of Missal Pav.


Sprouted Matki 1/4 Cup
Moong Sprouts 1/4 Cup
Onion 1
Green Chiles 2
Ginger Garlic Paste 1/2 tsp
Coriander Seeds Powder 1/2 tsp
Cumin Seeds Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Red Chilli Powder 1/4 tsp
Garam Masala 1/2 tsp
Tamarind 1 inch Sized Ball
Cumin Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Cilantro few Sprigs
Salt to taste
Farsan 1 tbsp
Pav 2
Lemon Juice 1/2 tsp
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel, remove ends and finely chop onion.
Clean, wash and finely chop cilantro leaves.
Soak tamarind in few tablespoons of hot water and extract all the thick pulp.

Heat oil in a pan, add cumin seeds, mustard seeds, asafoetida and curry leaves and fry for few seconds.
Then stir in chopped onion and cook till onion turns translucent.
Now add ginger garlic paste, green chiles and fry for few seconds.
Add coriander seeds powder, cumin seeds powder, turmeric powder, red chilli powder, and salt.
For for few more seconds and add sprouted matki, sprouted moong and tamarind extract.
Pour half a cup of water and cook covered till the sprouts turn soft.
Finally stir in garam masala, cilantro and cook for another 5 minutes.
Garnish a cup of cooked sprouts with chopped onion, cilantro, farsan, sev and lemon juice.
Immediately serve prepared missal with toasted pav.
Notes:Make sure matki and moong is cooked well before removing from heat.

Suggestions: If the sprouts are not cooked properly, add another half cup of water and cook till done. Adjust with water for desired consistency.
Variations:Few tablespoons of ground coconut paste can also be added for much thicker version. Sprouted moong or sprouted chana or dried peas etc can also be used for making missal. Dahi misal (with a huge splash of yogurt layered on missal).
Other Names: Missal Pav, Sprouted Moth Beans Gravy Curry, Missal Paav, Misal Pav.

Sprouts Talimpu

5 Nov

Pesara Mokka Talimpu


Green Gram 1 cup
Green Chiles 2
Tamarind 1 inch sized ball
Turmeric Powder a pinch
Salt to taste


Mustard Seeds 3/4 tsp
Cumin Seeds 1/2 tsp
Whole Red Chillies 2
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Wash and soak green gram in 4 cups of water overnight.
Drain the water and tie in a moist cloth ( or spread, cover with kitchen napkin) and leave for 2 days or until they sprout.
Make sure the cloth is always moist.

Soak tamarind in 1/2 cup of water for 10-15 minutes and extract all the juice.
Remove stems, wash and finely chop green chillies.

Heat oil in a pan, add all talimpu ingredients in order along with chopped green chillies.
When mustard seeds start to splutter, add tamarind extract, turmeric powder and salt.
When the water bubbles, add spouted green gram.
Mix thoroughly and serve hot.

Notes: Don’t overcook the sprouts. Leave a little crunch to them.