Homemade Sprouted Moong With Potatoes Recipe Video

Vandana Karani shows you how to make Sprouted Moong (Bean Sprouts) with Potatoes.


Preparation Time5 MinCooking Time10 Min
Ready In15 MinHealth IndexHealthy
VegetarianMain Ingredient,


 Cooking oil1 Tablespoon
 Asafoetida1 Pinch
 Finely chopped garlic1 Tablespoon
 Chopped green chillies1 Tablespoon
 Dry red chilli1 Tablespoon
 Sprouted moong bean sprout4 Cup (64 tbs)
 Potato1 Large, peeled and diced
 Protein powder1 Tablespoon
 Turmeric powder1⁄4 Teaspoon
 Red chilli powder1 Teaspoon
 Roasted cumin powder1 Teaspoon
 Idoized salt To Taste
 Water1 Cup (16 tbs)
 Dry mango amchur powder1 Tablespoon
 Coriander powder1 Tablespoon
 Corriander1 Tablespoon

Nutrition Facts

Serving size

Calories 225 Calories from Fat 48

% Daily Value*

Total Fat 6 g8.5%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 82 mg3.4%

Total Carbohydrates 39 g12.9%

Dietary Fiber 9.5 g37.9%

Sugars 14.9 g

Protein 13 g26.2%

Vitamin A 35.3% Vitamin C 100.9%

Calcium 9.1% Iron 24.5%

*Based on a 2000 Calorie diet


Turn on the stove on low heat.

Heat 1 tbsp oil in a pressure cooker.

Add asafoetida, gresh garlic, green chilli and 1 whole red chilli.

Stir fry the spices.

Add sproted moong and potatoes.

Give them a little stir to get a coat of oil on them.

Add seasoning, protein powder, turmeric powder, roasted cumin powder and salt to taste.

Mix well.

Add 1 cup of filtered water.

Pressure cook the beans for 1 whistle. Allow the pressure to settle on its own.

Garnish with amchur powder, fresh corriander leaves and corriander powder.

Serve with rotis or naan.

Editors Review

not only add taste and texture, but also nutrients to any food. Vandana Karani presents a lip-smacking bean sprout and potato dish that makes for a healthful and tasty addition to your dinner tale. After all, what could be a better way to get the best of both health and taste, isn't it?