Stir Fried Mung Bean Sprouts | Mooga Usili

Fantastically quick and easy for a snack or side dish. Enjoy!

Stir Fried Mung Bean Sprouts

This dish is an Indian stir fry using whole Mung Dal or Mung Beans – those green round unhulled lentils that are less common than their sisters, the yellow, skinned, split mung dal.

First the mung is sprouted by soaking them and then keeping them moist for a few days. When the mung have sprouted, they are stirfried with spices.

You could try this with purchased mung bean sprouts. It would be a slightly different dish because the sprouts are left to grow longer and the beans themselves will be softer.

It is a dry dish, perfect to eat on its own with flatbreads like roti, partnering other Indian dishes such as dal or vegetable curry, or as a side dish to any meal.

I think that you will also like our Sundal recipes, our Usili Recipes, and our Puttu recipes. Other Indian recipes are here and here, or find inspiration in our Spring recipes here and here.

Stir Fried Mung Bean Sprouts

Mung Bean Sprouts Stir-fry | Mooga Usili

Cuisine: Indian
Prep time: 10 mins plus sprouting time
Cooking time: 15 mins
Serves: 3 – 6 people, depending how you use it

1 cup whole mung dal, soaked and allowed to sprout, or use 3 or more cups of purchased mung bean sprouts
1 onion
3 cloves garlic
2 – 3 green chillies (adjust to taste)
4 cloves
green coriander (cilantro)
1 Tblspn black mustard seeds
1 or 2 sprigs of curry leaves
1/2 lemon, juiced
salt to taste

If you have sprouted your own mung dal, the sprouts will be much shorter than purchased ones and the seed will remain harder. Cook the sprouts in boiling water for 15-20 minutes until tender and then thoroughly drain the water from the beans.

Meanwhile, chop the onion and garlic very finely. Take the chillies and split them from the tail till close to the head, but not completely through. If they are large chillies, do this again so that they are in 4 pieces, attached at the top of the chilli.

In a heavy pan, melt the ghee, and add the mustard seeds. Allow the seeds to pop (it transforms their flavour from mustardy to a lovely sweet earthy taste). As the popping dies down, add the curry leaves and pan fry for 20 or so seconds. They release their flavour into the ghee.

Add the grated garlic, cloves, onion and green chillies, and saute until the onion is transparent.

Add the salt and the mung dal sprouts and mix through, stirring well. Taste and adjust seasonings.

Squeeze the lemon or lime juice over the curry and add the chopped green coriander. Serve warm, topped with more green coriander. Enjoy!

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

27 thoughts on “Stir Fried Mung Bean Sprouts | Mooga Usili”

  1. Right. So.

    I’m going to soak some mung beans right away. Ganga, this is so good. And that photo, of the nasturtium leaf?

    So good.

    Stay cool tomorrow.

    1. Hi Lucy, yes it is a nasturtium. I love them so much, so bright and colourful. The leaves are great in pesto too. So glad you like the mung beans, they are a great dry curry.

  2. Bean sprout is always a perfect candidate for stir fry because it is delicate and if you over cook it, it will be so soft and it is not crispy anymore. These sprouts are very simple to cook if you just have the right spices in your spice rack.

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