Moong Sprouts Topped with Farsan

Moong Sprouts with Farsan
I try to include Moong Sprouts as a part of our family diet to up the protein quotient. Of course, I often use use the sprouts to make Moong Sprouts Bhaji, Moong Khichdi, Moong Palak Khichdi, or Pesarattu. There is another way I enjoy simple moong sprouts and that is by sauteeing it with some onions and then topping it with Farsan.

Actually, this is my Mom’s recipe. Over the years, I have realised that my mother resorted to very creative ways of ensuring that my brother and I ate healthy, yet tasty food. This recipe, which combines healthy moong sprouts with the notionally unhealthy Farsan, not only satisfied my mother’s wish that my brother and I eat healthy but also satisfied our craving for ‘junk’ food. The best part about this recipe is that it is a great way to transform moong sprouts into a snack.

I like to have this with some cold dahi/curd.

Adding Some Fun to Moong Sprouts with Farsan

Sprouted Moong and Farsan
Moong Dal Sprouts and Farsan
Prep Time
12 hr
Cook Time
10 mins
Total Time
12 hr 10 mins
This is a simple recipe that spices up Moong Dal Sprouts with some Farsan.
Course: Snack
Cuisine: Indian
Servings: 4
Author: Aruna
  • 3 Cups Moong or Green Gram Sprouts
  • 1 Cup Farsan
  • 1 Large Onion
  • 1 tsp Chilli Powder
  • 1 tbsp Oil
  • Salt to Taste
  1. Chop the onion into small pieces.
  2. In a wok/kadai, heat the oil.
  3. Add the chopped onion and fry till transparent.
  4. Add the sprouts and stir fry for 5 minutes.
  5. Add salt and chilli powder.
  6. Mix well.
  7. To serve:
  8. To a small bowl or plate, add about 5 tbsp of sprouts.
  9. Top with 2 tbsp of farsan.
Recipe Notes

Other toppings you can add are finely chopped tomatoes and raw onion.

For those who like the tangy taste, add a dash of lemon juice.


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