Mung Sprouts & Cabbage Poriyal

All this time the only way I knew how to eat mung sprouts was to mix them in salads - my go to summer salad was mung sprouts mixed with watermelon and few other ingredients. But Eating sprouts in winter has always been a challenge for me and this warm cabbage poriyal is a great way to add mung to your winter meals.

Mung sprouts are a great source of Vitamin C, folate, iron and Vit B complex. They are a good source of protein and fibre too. 

Serves 2

Ingredients

• 1.5 cup cabbage - finely chopped 
• 1 cup mung sprouts
• 1/4 cup fresh grated coconut (I used dried grated coconut)
• 2-3 tbsp Lime juice
• Salt
• Pepper

Tempering Ingredients

• 2tbsp Sesame Oil or Coconut Oil 
• 1 pinch heeng / asfoedita
• 10-12 springs fresh curry leaves
• 1tbsp urad dal (split)
• 1 tbsp mustard seeds
• 1tbsp green chillies - chopped
•  1 tsp green chillies - chopped
• 2 tsp ginger - minced

Method:

• Heat oil in the kadhai and add heeng and mustard seeds first.
• Then add the minced ginger, curry leaves, urad dal and green chillies - let them all sizzle for a few seconds
• Now add the cabbage. Toss and stir fry for 3-5 mins. ( I did not have enough green cabbage so I added some purple one too)
• Add salt and pepper
• Mix well and add the coconut.
• Take off the stove - add sprouts and lime juice 
• Serve warm or at room temperature