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My latest obsession is sprouting. I’ve started to sprout at least two legumes every weekend. This weekend it was masoor dal (whole red lentils) & moong beans. After sprouting, if not using right away, I keep them in an air tight container and they keep well for up to a week. Serve with steamed rice or roti. Very healthy and delicious.


4 serving

Total time

40 minutes




  • 2 cups Moong dal (sprouts)
  • 1 bunch chard (Swiss – chopped fine)
  • frozen peas (Grated fresh)
  • 2 cloves garlic
  • 1 tsp Cumin seeds
  • 3 chilies ((or more to taste) Green)
  • frozen peas
  • frozen peas
  • frozen peas
  • frozen peas
  • 2 chilies (Dry red)
  • 6 curry leaves


  1. Grind the ingredients for masala into a smooth paste with little water.
  2. Add 4 cups of water to the sprouts and bring to a boil; simmer until they turn tender, takes about 5-8 minutes. Drain and keep aside.
  3. Heat 2 tsp oil in a large saute pan; Add the tadka ingredients and once the seeds start spluttering, add the chopped chard. Cover and cook till the chard is slightly wilted, about 3-4 minutes.
  4. Add the ground paste,salt and the sprouts. Cover and cook till the raw smell of garlic vanishes and chard is completely cooked, should take another 5-8 minutes.
  5. View the recipe instructions at Cook's Hideout

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