	Whole mung beans	1 Cup (16 tbs)
	Cumin seeds	1⁄2 Teaspoon
	Mustard seeds	1⁄2 Teaspoon
	Coriander powder	1⁄2 Teaspoon
	Red chili powder	1⁄2 Teaspoon
	Turmeric powder	1⁄2 Teaspoon
	Onion	1 Medium, finely chopped
	Green chilies	2 , slit
	Tomato	1 Medium, finely chopped
	Oil	2 Tablespoon
	Salt	To Taste
	Coriander leaves	1 Teaspoon (to garnish)

Nutrition Facts

Serving size

Calories 572 Calories from Fat 155

% Daily Value*

Total Fat 18 g27.2%

Saturated Fat 2.5 g12.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 226.2 mg9.4%

Total Carbohydrates 81 g26.9%

Dietary Fiber 21.1 g84.2%

Sugars 13.5 g

Protein 28 g55.3%

Vitamin A 19.7% Vitamin C 78.2%

Calcium 19.9% Iron 51.1%

*Based on a 2000 Calorie diet

Directions

Soak mung beans overnight or for about 8 -9 hours.next drain the beans and tie them in wet cloth ,keep them in a dry place away from sunlight.
Let it stand for few hours and beans become sprouted.
Heat oil .add mustard seeds ,cumin seeds and let it splutter.
Now add finely chopped onions,cook till its light brown.
Add chopped tomato,salt and all masala and let it cook till the oil seperates.
Now add mung sprouts and mix it well and let it cook for 8 to 10 minutes in medim heat till the beans are cooked.
Garnish it with coriander .
serve it with rotis and lemon wedge or as it is.