Moong Bean Sprouts Upkari Recipe – Moong Beans Stir Fry

A simple and highly nutritious quick dry curry made with Moong Bean sprouts cooked in simple but exotic Indian spices. This recipe is best to serve during your weekday lunch or dinner and you can even pack it for your lunch box or your kids lunch box. Course : Dinner Ingridients : 2 cups Green Moong Sprouts 1/2 teaspoon Cumin seeds (Jeera) 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 3 Dry Red Chillies , broken into 2 to 3 pieces 1/2 teaspoon Asafoetida (hing) , optional 1/4 teaspoon Turmeric powder (Haldi) Salt , to taste 2 tablespoons Fresh coconut , grated 2 teaspoons Coconut Oil Instructions To begin making the Moong Bean Sprouts Upkari Recipe, we will sprout the moong beans firstly.Take 1 cup of moong beans and wash thoroughly in water. Drain and soak in plenty of water for at least 6 to 8 hours or even overnight.Next day, drain the soaked beans thoroughly and place in a large bowl; make sure there is some moisture left in the beans.Close the bowl with a lid and keep in a warm place to allow the mung beans to sprout for about 8 to 12 hours, depending upon the weather. Mung beans start sprouting faster in warm weather.  After you have got the desired length of sprouts, you can use it in any dish you like.To make the Moong Bean Sprouts Upkari Recipe, heat coconut oil in a heavy bottomed pan.Once the oil is hot, add mustard seeds and once they begin to crackle, stir in the cumin seeds, dry red chillies and hing. Sauté for a few seconds.Immediately add 2 cups of bean sprouts, turmeric powder and salt to taste; give it a good stir.Sprinkle some water and close the pan with a tight lid. Let the sprouts cook in its own steam.As soon as the sprouts are cooked to the texture you like (some people prefer it soft and some with still a bite in it, like the way I do), stir in the grated coconut.Heat through for about a minute and remove from heat. Serve hot.Serve Moong Bean Sprouts Upkari Recipe along with Methi Chaman and Phulkas for a weekday meal with family.