If there is one recipe which provides taste, nutrition and simplicity, then its spiced sprouted moong beans. As soon as I think of spiced sprouted moong beans, I am overjoyed and my mouth starts watering. This Gujarati favourite is a semi dry dish made with simple spices and can be made in minutes.

The sprouted moong beans are known as Ugarela or Fangavela Moong. Ugarela or fangavela means to have grown and such beans and grains are usually grown at home and consumed regularly. In the Indian and warmer climets, such beans and grains are sprouted within a day and are regularly used in recipes.

There are a number of delicious ways that sprouted moong beans can be prepared, including either being consumed raw in salads, soups, bhel puri, slightly steamed, in stir frys, sring rolls and as a curry with mild spices. Spouted beans originate from East Asia where there are widely used in dishes. It is not unusual to find a fried rice dish or spring rolls containing sprouted bean in Japan, Vietman, Indonesia and Thailand.

Nutritionally bean sprouts are dense with a high content of fibre and protein. Any bean sprout or grain when sprouted becomes easy to digest and healthy too. Sprouted moong beans can be bought from Asian food stores but I always sprout mine at home. Its easier, safer and you yield a lot more than what can be bought in stores which is usually a small container.

In my recipe I have not used any onions, garlic or ginger but feel free to add these to the tempering as you require.

Let me know what you think of this recipe.

Best wishes,

Krishna