Purvi Sanghvi

I don’t like buying ready-made sprouts from a shop or from a vendor at a vegetable market in plastic bags. Just as you don’t know what kind of water is used to water coriander leaves and the green leafy veggies, I am a bit skeptical about the water used to soak and sprout the mung /chana, etc.

One day I suddenly found myself with lots of mung sprouts. I had soaked them and left them to sprout but had forgotten to remove the sieve from the dark warm space in the kitchen drawer for 2-3 days. Thankfully the sprouts had only grown longer and not spoilt 🙂

SO, I searched the internet for a recipe which would make good use of the mung sprouts. And like always, the internet is full of amazing recipes shared by amazing food bloggers! I found a quick recipe at Sharmis Passions and I fortunately  had all the ingredients at home. Recipe link here
It turned out light and healthy.