How to make Sprouted Moong In Yogurt Sauc -

Sprouted moong tempered and cooked in yogurt-besan mixture

Sanjeev Kapoor

This recipe is contributed by Member Mita Mohajan.

Main Ingredients : Sprouted Green Gram (अंकुरित मूंग), Yogurt (दही)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Sprouted Moong In Yogurt Sauc checkout Simple Moong Dosa-SK Khazana, Moong Dal Cheela-SK Khazana, Green Moong Beetroot Tikki. You can also find more Snacks and Starters recipes like Baked Matar Ghugra Milk Bhath Golden Bags Kalla Dosa

Sprouted Moong In Yogurt Sauc

Sprouted Moong In Yogurt Sauc Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Sprouted Moong In Yogurt Sauc Recipe

  • Sprouted Green Gram 1/2 cup

  • Yogurt 1 cup

  • Oil 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Curry leaves a few

  • Green chillies finely chopped 5-6

  • Garlic chopped 5-6 cloves

  • Gram flour (besan) 2 teaspoons

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Potato boiled peeled and cut into 1 inch cubes 1 large

  • Fresh coriander leaves chopped for garnish


Step 1

Heat oil in a non-stick pan. Add mustard seeds and saute till the seeds crackle. Add cumin seeds, curry leaves, green chillies and garlic and saute for a minute.

Step 2

Add moong sprouts and stir continuously for two to three minutes.In a bowl mix together besan, salt and turmeric powder to the yogurt and mix well.

Step 3

Add the yogurt to the sprouts and cook for two to three minutes. Add little water and potatoes and cook for a minute.Serve hot garnished with coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.