Vagharela Mag

4.8

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Prep Time:

2 days

Cook Time:

10 minutes

Total Time:

2 days 10 minutes

Servings:

4 person

Jump to Nutrition Facts

Ingredients

Moong sprouts: 500 gm
Turmeric powder: 1/2 tbsp
Garlic chutney: 1/2 tbsp
Cumin: 1/2 tbsp
Asafoetida (hing): 1/2 tbsp
Curry leaves: 5–6
Salt: To taste
Chopped fresh coriander: As required

Moong sprouts: 1 kg
Turmeric powder: 1 tbsp
Garlic chutney: 1 tbsp
Cumin: 1 tbsp
Asafoetida (hing): 1 tbsp
Curry leaves: 10–12
Salt: To taste
Chopped fresh coriander: As required

Moong sprouts: 2 kg
Turmeric powder: 2 tbsp
Garlic chutney: 2 tbsp
Cumin: 2 tbsp
Asafoetida (hing): 2 tbsp
Curry leaves: 20–24
Salt: To taste
Chopped fresh coriander: As required

Directions

step 1

take moong wash with 2-3 times

step 2

soaked for overnight

step 3

after overnight moong is soaked, strain water dry completely

step 4

put moong into pan and cover with lid with 1 day for make sprout

step 5

our moong sprout is ready

step 6

take a pan add oil , add whole cumin, asafoetida, curry leaves

step 7

add sprout and mix well untill moong is cook, add fresh coriander

step 8

serve with fresh lemon

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222 home cooks made it!

Nutrition Facts (per serving)

150 kcal

Calories

1.5 g

Fat

28 g

Carbs

12 g

Protein

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