Tiranga Sprouts: Moong, Moth and Red Chori Bean Sprouts
Sprouts for breakfast is still a solution for early morning hunger in Bharat’s many “long-life” rural villages, where they are considered essential to good health and longevity. One of the few people in the world to start off the day with sprouts, Bharatiya – the old world kind, point to the fact that sprouts are quick and easy to prepare. For our grandparents, the hearty ruchi of filling sprouts was as appetizing as that of bagel and bread for many of our generation. Even today, my grandparents and in-laws start the day with sprouts. Their explanation is that sprouts offer abundant nourishment, stamina and energy that last all morning. It is also well known fact that sprouts aid to digestion and assimilation.
Among all legume and lentil sprouts, the moong beans make the popular choice. Mellow and subtly sweet, freshly sprouted moong beans are easy to like and easy to digest. Equally good are moth (Matki) and red chori bean sprouts. Together, in three vibrant colors, the Tiranga sprouts make a very satisfying snack or meal.
Vijay and I, we both are big fans of Tiranga sprouts. Vijay goes for raw; I on the other hand prefer when they are lightly sautéed and sprinkled with salt and pepper. The oil-less sautéing imparts a heartwarming sweet aroma and makes them an irresistible kind of snack for me.
Sautéing the Sprouts in an Iron Skillet
Method:
Half cup each – freshly sprouted moong, moth and red chori beans
Half teaspoon each – salt and pepper
Iron Skillet and 5 minutes of your time
Heat an iron skillet or kadai on medium flame.
Place the sprouted beans.
Saute them continuously mixing for about five minutes.
Turn off the heat, when they are still soft yet crunchy.
(Avoid prolonged saute. It makes them extremely crispy, which in turn would cause hard dental workout and we don’t want that.)
Sprinkle salt and pepper. Mix and serve hot.
Lemon juice, finely chopped onions etc can be added if desired.
Sautéed Sprouts with Salt and Pepper ~ An Heartwarming Snack
Notes:
TirangĠ– à ¤¤à ¤¿à ¤°à ¤‚à ¤—à ¤¾ (Hindi) = Tri Color (English)
Moong, Moth and Red Chori beans are available in Indian grocery.
Indira, so these are raw when you saute then right without cooking?.
srivalli
Comment by Srivalli — June 26, 2007 @ 10:55 pm
Hmm…very tempting. I like mine sauteed too, with lime juice and fresh coriander leaves!wonderful photos Indira
Comment by madhuli — June 26, 2007 @ 11:00 pm
Like those sauteed sprouts!
Comment by Jyothsna — June 26, 2007 @ 11:22 pm
I love sprout dishes…
Comment by Kumudha — June 27, 2007 @ 7:49 am
that looks truly yummy 🙂
and healthy healthy……
weird fork though 😉
Comment by anusharaji — June 27, 2007 @ 8:09 am
Hi Indira, the sprouts look delectable! I made something like this a few months ago and powdered it to add to my little one’s breakfast -but I have a question – do you think sautéeing reduces the nutrient value? the sprouts are rich in vit C, so doesn’t the heat exposure rob all the vit C? I thought abt it then, couldn’t decide, so stopped sauteeing 🙂 what do you think?
Comment by K — June 27, 2007 @ 8:57 am
healthy and nutritious . I need such dishes now…in the process of losing a few pounds
Comment by Deepika Saripalli — June 27, 2007 @ 10:26 am
Hi K
we sautee the sprouts with closed lid. This would help a little.
Hi Indira
We sautee it with quarter spoon of Jeelakarra (Jheera) and two red chillies in small spoon of oil. It tastes so good, that I start licking my fingers when mom is not watching 😀
Comment by Balu — June 27, 2007 @ 10:30 am
I am going do this right away..thanks for this post 🙂
Comment by Revathi — June 27, 2007 @ 12:15 pm
Looks really good. Excellent post and the posts before this about sprouts.
Comment by InjiPennu — June 27, 2007 @ 1:13 pm
Very very nice! I have never had sprouts for breakfast and that’s going to change soon I think. Thank you!
Comment by KitchenAromas — June 27, 2007 @ 2:17 pm
I just found this site through Desert Candy, and it’s absolutely lovely! The sprouts look addictive.
Comment by Figs Olives Wine — June 27, 2007 @ 3:45 pm
You know, I’ve never been a big fan of cooked sprouts. It is here that my love of Indian cuisine falters a bit. But you make this dish look SO tempting, and describe it with such gusto and love that I am going to try again. I plan on making this, and the last recipe posted from Ruchira, this weekend. I will let you know how it goes. I certainly know how healthful sprouts are – and I love beans in any form…so…Wish me luck!
Indira replies:
I look forward to reading your version. Good luck Diane!
Comment by Diane — June 27, 2007 @ 6:41 pm
Hi Indira,
Thanks to you – I learnt how to get good quality sprouts. Now it has become a staple once or twice a week.
Regards….Soumya
Comment by Soumya — June 28, 2007 @ 9:01 am
I always try to make sprouts but it is very difficult. 10-20% of the beans do not sprout and remain rock hard. How do you remove them before eating/cooking?
If you are heating they will probably soften but if eating raw the hard beans pose a big problem.
Comment by Archana G — June 28, 2007 @ 12:24 pm
Hi!
I was just wondering what sprouting does? I mean, does the taste change the taste of the beans after soaking and sprouting? Or would just soaking them to soften be the same?
Great writing and pictures, by the way!
Comment by Santi — June 28, 2007 @ 5:17 pm
Equally good are moth (Matki) and red chori bean sprouts
What are these called in Telugu?
Comment by Usha — July 2, 2007 @ 9:42 pm
Wow, Indira
Sauteed sprouts look yummy and guiltless (the health factor)! Moong, moth and red chori beans you say…..The sprouts after they have been sauteed look amazing. Having this along with morning breakfast would be a great idea…thanks Indira!
Comment by Pritya — November 4, 2007 @ 9:01 pm
Hi Indira, sprouts snack without oil is a nice idea. Thank you.
Comment by Yashwini — May 23, 2008 @ 4:45 pm