Ingredients:

• 2 tbsp – Refined oil
• 1 tsp – Whole Cumin seed
• 1 tsp – Grated Ginger
• 2 – Green chillies, chopped
• 1 large – Onion, finely chopped
• 2 cups – Whole mung, sprouted
• 1 tsp – Cumin powder
• Salt to taste
• 1 tbsp – Lime juice
• 1 – Tomato, chopped
• 1/4 tsp – Sugar
• 2 tbsp – Peanuts, crushed

Method:

1. Heat the oil in a karahi. Temper with the whole cumin seeds, ginger and green chilli. Fry for one minute.
2. Add the onions. Stir fry till soft. Add the sprouts, cumin powder, salt and a quarter cup of water.
3. Cover and cook for 10 mins on medium heat. Uncover and stir fry on high heat till dry. Add the lime juice, sugar and tomatoes. Mix well. Remove from fire.
4. Garnish with crushed peanuts.

5. Note: The sprouts may be steamed in a pressure cooker with 2 tbsp of water for 1 whistle. This will cut down the cooking time considerably.