20 Delicious Sprouted Moong Recipes for Healthy Living

Looking for a healthy, protein-packed twist to your meals? Sprouted moong is your secret weapon! These tiny powerhouses are not only nutritious but also incredibly versatile—perfect for quick dinners, vibrant salads, and even cozy comfort food. Whether you’re a seasoned home cook or just starting out, these 20 delicious recipes will make healthy eating a breeze. Ready to get sprouting? Let’s dive in!

Spicy Sprouted Moong Salad

This crunchy, protein-packed salad is a flavor explosion—tossed with lime, chili, and fresh herbs for a refreshing bite that’s as nutritious as it is addictive.

Ingredients:

• 2 cups sprouted moong beans (mung beans)
• 1 small red onion, finely diced
• 1 medium cucumber, diced
• 1/4 cup chopped cilantro
• 1 green chili, finely chopped (seeds removed for less heat)
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp cumin powder
• 1/2 tsp chaat masala (or sub with 1/4 tsp black salt + 1/4 tsp paprika)
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine the sprouted moong beans, red onion, cucumber, cilantro, and green chili.
2. Drizzle with lime juice and olive oil, then sprinkle with cumin powder, chaat masala, salt, and black pepper.
3. Toss gently but thoroughly until everything is evenly coated. Let sit for 5 minutes to let the flavors meld.
4. Taste and adjust salt or lime juice if needed. Serve chilled or at room temperature.

The magic here? The sprouts stay crisp while soaking up the tangy-spicy dressing—no soggy salads allowed!

Tip: For extra crunch, add a handful of pomegranate seeds or roasted peanuts just before serving.

Sprouted Moong Stir-Fry with Vegetables

This protein-packed stir-fry is a vibrant, crunchy way to enjoy sprouted moong—ready in under 20 minutes and packed with fresh flavors!

Ingredients:

• 2 cups sprouted moong beans
• 1 tbsp coconut oil
• 1/2 tsp cumin seeds
• 1 small red onion, thinly sliced
• 1 bell pepper (any color), julienned
• 1/2 cup shredded carrots
• 2 cloves garlic, minced
• 1/2 tsp turmeric powder
• 1/2 tsp red chili flakes
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium-high. Add 1/2 tsp cumin seeds and sizzle for 10 seconds.
2. Add sliced onion and sauté for 2 minutes until translucent. Stir in 2 cloves minced garlic, 1/2 tsp turmeric, and 1/2 tsp chili flakes; cook for 30 seconds until fragrant.
3. Toss in bell pepper and carrots; stir-fry for 3 minutes until slightly tender but still crisp.
4. Add sprouted moong, 1 tbsp soy sauce, and 1/2 tsp salt. Cook for 4–5 minutes, stirring frequently, until beans are warmed through.
5. Remove from heat. Drizzle with 1 tbsp lemon juice and garnish with 2 tbsp cilantro.

The magic here? The moong’s mild nuttiness balances the tangy-spicy kick, while the veggies stay satisfyingly crisp. Tip: For extra depth, toast the cumin seeds until they pop before adding the onions.

Sprouted Moong Chaat with Tamarind Chutney

This vibrant, crunchy chaat is a protein-packed twist on street food—perfect for a light lunch or a snack with bold flavors.

Ingredients:

• 1 cup sprouted moong beans (mung beans)
• 1 small red onion, finely diced (about ½ cup)
• 1 medium tomato, diced (about ¾ cup)
• ½ cup finely chopped cilantro
• 1 small green chili, minced (optional)
• 2 tbsp tamarind chutney
• 1 tbsp lemon juice
• ½ tsp chaat masala
• ½ tsp roasted cumin powder
• ¼ tsp salt
• ¼ cup sev (crispy chickpea noodles) for topping

Instructions:

1. In a large bowl, combine the sprouted moong beans, red onion, tomato, cilantro, and green chili (if using). Toss gently.
2. Drizzle with tamarind chutney and lemon juice, then sprinkle with chaat masala, roasted cumin powder, and salt. Toss again to coat evenly.
3. Let sit for 5 minutes to let the flavors meld, then top with sev just before serving.

The magic here is in the contrast—cool sprouts, tangy chutney, and the crunch of sev make every bite exciting.

Tip: For extra freshness, chill the sprouted moong beans for 30 minutes before assembling.

Sprouted Moong and Quinoa Bowl

Packed with plant-powered protein and a satisfying crunch, this vibrant bowl is a fresh take on wholesome eating.

Ingredients

• 1 cup sprouted moong beans
• 1/2 cup quinoa, rinsed
• 1 1/2 cups water
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1 cup shredded carrots
• 1/4 cup chopped cilantro
• 1 tbsp lemon juice

Instructions

1. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. Heat olive oil in a skillet over medium. Add sprouted moong beans, cumin, turmeric, and salt. Sauté for 3–4 minutes until beans are slightly tender but still crisp.
3. In a large bowl, toss cooked quinoa, sautéed moong beans, shredded carrots, cilantro, and lemon juice until evenly mixed.

The magic here? The sprouted moong adds a lively bite against the fluffy quinoa, while turmeric gives it a sunny golden hue.

Tip: For extra creaminess, drizzle with tahini or avocado mash just before serving.

Sprouted Moong Pulao with Herbs

This fragrant, protein-packed pulao is a one-pot wonder, blending tender sprouted moong with fresh herbs for a light yet satisfying meal.

Ingredients:

• 1 cup sprouted moong beans (rinsed and drained)
• 1 cup basmati rice (rinsed and soaked for 20 minutes)
• 2 tbsp ghee or olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/2 tsp salt (or to taste)
• 1/4 cup finely chopped cilantro
• 1/4 cup finely chopped mint
• 2 cups water or vegetable broth

Instructions:

1. Heat 2 tbsp ghee or olive oil in a deep skillet over medium heat. Add 1 tsp cumin seeds and sizzle for 30 seconds until fragrant.
2. Add the chopped onion and sauté for 3–4 minutes until soft. Stir in the minced garlic, 1/2 tsp turmeric, and 1/2 tsp garam masala, cooking for 1 minute.
3. Add the sprouted moong beans and drained basmati rice, tossing gently to coat in the spices. Pour in 2 cups water or broth and 1/2 tsp salt, then bring to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and rice is tender. Turn off the heat and let it sit, covered, for 5 minutes.
5. Fluff with a fork, then fold in the chopped cilantro and mint just before serving.

The fresh herbs brighten up the earthy moong and rice, while the cumin and garlic add a subtle warmth—perfect for a quick lunch or side dish.

Tip: For extra crunch, top with toasted slivered almonds or a squeeze of lemon before serving.

Sprouted Moong and Sweet Potato Curry

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 large sweet potato, peeled and cubed (1/2-inch pieces)
• 1 cup sprouted moong beans (or canned, drained)
• 1 (14-oz) can coconut milk
• 1 cup vegetable broth
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium. Add onion and sauté for 5 minutes until soft. Stir in garlic and ginger, cooking for 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), toasting for 30 seconds. Toss in sweet potato and sprouted moong, coating evenly with spices.
3. Pour in coconut milk and 1 cup broth, then add 1 tsp salt. Bring to a simmer, cover, and cook for 20 minutes until sweet potatoes are tender.
4. Stir in 1 tbsp lime juice, then taste and adjust salt. Garnish with cilantro.

The sprouted moong adds a delicate crunch against the creamy sweet potato—a texture twist that’ll keep you coming back for seconds.

Tip: For extra depth, toast whole cumin and coriander seeds, then grind them fresh.

Sprouted Moong Soup with Garlic and Ginger

Ingredients:

• 1 tbsp coconut oil
• 4 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes
• 4 cups vegetable broth
• 2 cups sprouted moong beans
• 1 tbsp lemon juice
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a pot over medium heat. Add 4 garlic cloves and 1 tbsp ginger; sauté for 1 minute until fragrant.
2. Stir in 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp red pepper flakes; toast for 30 seconds to bloom the spices.
3. Pour in 4 cups vegetable broth and add the sprouted moong beans. Bring to a boil, then reduce heat and simmer for 15 minutes until the beans are tender.
4. Remove from heat and stir in 1 tbsp lemon juice and 1/2 tsp salt. Taste and adjust seasoning if needed.
5. Ladle into bowls and top with fresh cilantro.

The sprouted moong beans add a delightful chewiness, while the garlic-ginger base gives this soup a bold, aromatic kick. It’s light yet satisfying—perfect for a quick lunch or a starter before dinner.

Tip: For extra creaminess, blend half the soup before adding the lemon juice.

Sprouted Moong and Avocado Wrap

This vibrant, protein-packed wrap is a lunchtime game-changer—fresh, crunchy sprouts meet creamy avocado, all hugged by a soft tortilla.

Ingredients

• 1 cup sprouted moong beans (or store-bought sprouts)
• 1 ripe avocado, mashed
• 2 large whole-wheat tortillas
• 1/4 cup shredded carrots
• 2 tbsp chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 tbsp olive oil

Instructions

1. In a bowl, toss the sprouted moong beans with 1 tbsp lime juice, 1/2 tsp cumin, and 1/4 tsp salt. Let sit for 5 minutes to marinate.
2. Heat 1 tbsp olive oil in a skillet over medium. Add the marinated sprouts and cook for 3–4 minutes, just until slightly softened but still crisp. Remove from heat.
3. Spread half the mashed avocado onto each tortilla. Top with the warm sprouts, shredded carrots, and chopped cilantro.
4. Fold the sides of the tortilla inward, then roll tightly to seal. Slice in half and serve.

The contrast of the warm, earthy sprouts against the cool avocado makes every bite exciting—no sad desk lunches here!

Tip: For extra zing, drizzle with sriracha or a dollop of Greek yogurt before rolling.

Sprouted Moong and Coconut Curry

This vibrant curry is a protein-packed hug in a bowl, with tender sprouted moong beans swimming in a creamy coconut sauce that’s subtly spiced and oh-so-comforting.

Ingredients:

• 1 cup sprouted moong beans (mung beans)
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp red chili powder
• 1 (13.5-oz) can full-fat coconut milk
• 1/2 cup water
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a deep skillet over medium heat. Add the onion and sauté for 4–5 minutes until translucent. Stir in 3 garlic cloves and 1 tsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tsp turmeric, 1 tsp cumin, and 1/2 tsp chili powder, stirring for 30 seconds to toast the spices. Pour in the coconut milk and 1/2 cup water, scraping up any browned bits.
3. Add the sprouted moong beans and 1 tsp salt. Simmer uncovered for 12–15 minutes, stirring occasionally, until the beans are tender and the sauce thickens slightly.
4. Remove from heat and stir in 1 tbsp lime juice. Taste and adjust salt if needed. Garnish with cilantro.

The magic here? The sprouted moong adds a delicate crunch, while the coconut milk makes it luxuriously silky—no cream required!

Tip: For extra depth, toast whole cumin seeds with the onions before adding the ground spices.

Sprouted Moong Pancakes with Mint Chutney

These protein-packed pancakes are a deliciously savory twist on breakfast, with a fresh mint chutney that adds a bright, herby kick.

Ingredients:

• 1 cup sprouted moong beans (green gram), soaked overnight
• 1 small onion, finely chopped
• 1 green chili, minced (optional)
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 2 tbsp rice flour (for binding)
• 2 tbsp oil (for cooking)

For the Mint Chutney:

• 1 cup fresh mint leaves
• 1/2 cup fresh cilantro
• 1 small garlic clove
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1 tbsp water (as needed)

Instructions:

1. Blend the batter: Drain the soaked moong beans and blend into a coarse paste (add 1-2 tbsp water if needed). Transfer to a bowl and mix in onion, green chili, cilantro, 1/2 tsp cumin powder, 1/2 tsp salt, and rice flour.
2. Make the chutney: In a blender, combine mint leaves, cilantro, garlic, 1 tbsp lemon juice, 1/4 tsp salt, and 1 tbsp water. Blend until smooth, adding more water if needed.
3. Cook the pancakes: Heat 1 tbsp oil in a nonstick pan over medium heat. Spoon 2 tbsp batter per pancake, flatten gently, and cook for 3-4 minutes per side until golden and crisp. Repeat with remaining batter, adding more oil as needed.

The sprouted moong gives these pancakes a nutty depth, while the mint chutney balances them with a refreshing zing—perfect for a weekend brunch with a twist!

Tip: For extra crispiness, press the pancakes lightly with a spatula while cooking.

Sprouted Moong and Tomato Stew

This hearty, protein-packed stew is a cozy hug in a bowl—bright tomatoes and earthy sprouted moong come together in a fragrant, lightly spiced broth.

Ingredients

• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/4 tsp red chili flakes
• 2 cups diced ripe tomatoes (about 3 medium)
• 2 cups sprouted moong beans (mung beans)
• 3 cups vegetable broth
• 1 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a pot over medium. Add 1 small yellow onion and sauté for 4 minutes until soft. Stir in 2 garlic cloves, 1 tsp cumin seeds, 1/2 tsp turmeric, and 1/4 tsp red chili flakes; cook for 1 minute until fragrant.
2. Add 2 cups diced tomatoes and cook for 3 minutes, mashing slightly with a spoon. Stir in sprouted moong beans, 3 cups vegetable broth, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
3. Remove from heat and stir in 1 tbsp lemon juice. Garnish with fresh cilantro.

The sprouted moong adds a satisfying bite, while the tomatoes lend a tangy sweetness—no cream needed for richness!

Tip: For extra depth, toast the cumin seeds in a dry pan for 30 seconds before adding the oil.

Sprouted Moong and Spinach Stir-Fry

This protein-packed stir-fry is a vibrant, nutrient-rich dish that comes together in just 20 minutes—perfect for busy weeknights!

Ingredients:

• 2 cups sprouted moong beans
• 2 cups fresh spinach, roughly chopped
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili flakes
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
2. Add onion and sauté for 3 minutes until translucent. Stir in garlic and cook for 30 seconds.
3. Add sprouted moong beans, turmeric, red chili flakes, and salt. Cook for 5 minutes, stirring occasionally.
4. Fold in spinach and cook for 2 minutes until just wilted. Remove from heat and drizzle with lemon juice.

The earthy moong beans and bright spinach create a satisfying texture contrast, while the toasted cumin adds a warm depth. Serve with warm roti or rice for a complete meal!

Tip: For extra crunch, sprinkle with toasted sesame seeds before serving.

Sprouted Moong and Bell Pepper Stir-Fry

This vibrant stir-fry is packed with crunch and protein, making it a quick weeknight win that tastes as fresh as it looks.

Ingredients:

• 2 cups sprouted moong beans
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1 tsp maple syrup
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ cup chopped cilantro (for garnish)

Instructions:

1. Heat 2 tbsp coconut oil in a large skillet over medium-high. Add 3 cloves minced garlic and 1 tsp grated ginger; sauté for 30 seconds until fragrant.
2. Toss in sprouted moong beans and stir-fry for 3 minutes, letting them crisp slightly.
3. Add bell peppers, 1 tbsp soy sauce, 1 tsp maple syrup, ½ tsp red pepper flakes, and ½ tsp salt. Cook for 4–5 minutes until peppers soften but still retain a bite.
4. Garnish with cilantro and serve warm.

The magic here? The moong’s earthy sweetness balances the peppers’ brightness, while a hint of maple syrup ties it all together. Tip: For extra texture, sprinkle with toasted sesame seeds just before serving.

Sprouted Moong and Chickpea Salad

This protein-packed salad is a crunchy, fresh twist on sprouts—tossed with a zesty lemon dressing and crisp veggies for a lunch that’s as nourishing as it is satisfying.

Ingredients

• 1 cup sprouted moong beans
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• ½ cup diced cucumber
• ½ cup halved cherry tomatoes
• ¼ cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. In a large bowl, combine sprouted moong beans, chickpeas, cucumber, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes before serving to let the flavors meld.

The sprouted moong adds a delightful crunch, while the cumin-lemon dressing gives it a bright, earthy kick—perfect for meal prep or a quick side dish.

Tip: For extra freshness, add a handful of diced avocado just before serving.

Sprouted Moong and Lentil Soup

This protein-packed soup is a hug in a bowl—earthy, nourishing, and just the thing to warm you up on a busy weeknight.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes
• 4 cups vegetable broth
• 1 cup sprouted moong beans
• 1/2 cup red lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1/2 lemon
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp red pepper flakes; cook for 1 minute until fragrant.
2. Pour in 4 cups vegetable broth, then add the sprouted moong beans, lentils, and diced tomatoes. Bring to a boil, then reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils are tender.
3. Stir in 1 tsp salt, 1/2 tsp black pepper, and lemon juice. Taste and adjust seasoning if needed.
4. Ladle into bowls and top with fresh cilantro.

The sprouted moong adds a delightful crunch, while the lentils melt into creamy comfort—a textural dream!

Tip: For extra richness, swirl in a spoonful of coconut milk before serving.

Sprouted Moong and Paneer Stir-Fry

This protein-packed stir-fry is a vibrant, quick meal that’s as nourishing as it is flavorful—perfect for busy weeknights!

Ingredients:

• 1 cup sprouted moong beans
• 1 cup paneer, cubed
• 1 tbsp coconut oil
• 1 tsp cumin seeds
• 1 small onion, finely chopped
• 1 green bell pepper, diced
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add 1 tsp cumin seeds and sizzle for 15 seconds.
2. Add the onion and sauté for 2 minutes until translucent. Stir in 1 tsp grated ginger and 2 minced garlic cloves, cooking for 30 seconds until fragrant.
3. Toss in the bell pepper and sprouted moong beans, stir-frying for 3 minutes.
4. Add 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Mix well.
5. Gently fold in paneer cubes and cook for 2 minutes, just until warmed through. Drizzle with 1 tbsp lemon juice and garnish with cilantro.

The sprouted moong adds a delightful crunch, while the paneer keeps it rich and satisfying—a match made in veggie heaven!

Tip: For extra smokiness, char the paneer lightly in a separate pan before adding.

Sprouted Moong and Beetroot Salad

Ingredients:

• 1 cup sprouted moong beans
• 1 medium beetroot, peeled and grated (about 1 cup)
• 1 small cucumber, diced (about 1 cup)
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, combine the sprouted moong beans, grated beetroot, diced cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the lemon juice, olive oil, cumin, salt, and black pepper until well blended.
3. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Let the salad sit for 10 minutes to allow the flavors to meld before serving.

The earthy sweetness of beets pairs perfectly with the fresh crunch of moong sprouts, while the cumin-laced dressing ties it all together with a warm, citrusy kick. Tip: For extra texture, sprinkle with toasted sunflower seeds before serving!

Sprouted Moong and Carrot Stir-Fry

This protein-packed stir-fry is a vibrant, crunchy dish that comes together in minutes—perfect for busy weeknights when you need something fresh and nourishing.

Ingredients:

• 2 cups sprouted moong beans
• 1 large carrot, julienned
• 2 tbsp coconut oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 tbsp chopped cilantro

Instructions:

1. Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds until fragrant.
2. Toss in the sprouted moong beans and julienned carrot. Stir-fry for 3–4 minutes until the veggies soften slightly but still retain a crunch.
3. Sprinkle in 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp salt. Cook for another minute, stirring to coat evenly.
4. Remove from heat and drizzle with 1 tbsp lemon juice. Garnish with 2 tbsp chopped cilantro.

The magic here is the contrast between the earthy moong sprouts and the bright citrusy finish—it’s a flavor wake-up call in every bite!

Tip: For extra texture, toss in a handful of roasted peanuts right before serving.

Sprouted Moong and Corn Salad

This vibrant salad is packed with protein and crunch, making it a perfect light lunch or side dish for your next barbecue.

Ingredients:

• 2 cups sprouted moong beans (rinsed and drained)
• 1 cup fresh or thawed frozen corn kernels
• 1/2 cup finely diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small jalapeño, seeded and minced (optional)

Instructions:

1. In a large bowl, combine sprouted moong beans, corn, red bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, black pepper, and jalapeño (if using).
3. Pour dressing over the salad and toss gently until evenly coated.
4. Let sit for 10 minutes at room temperature to allow flavors to meld before serving.

The sprouted moong adds a delightful earthy freshness, while the lime-cumin dressing gives it a bright, zesty kick—no cooking required!

Tip: For extra texture, toss in 1/4 cup toasted pepitas or sunflower seeds just before serving.

Sprouted Moong and Zucchini Stir-Fry

This light yet satisfying stir-fry packs a protein punch with sprouted moong beans and fresh zucchini—ready in under 20 minutes!

Ingredients:

• 2 cups sprouted moong beans
• 1 medium zucchini, thinly sliced into half-moons
• 2 tbsp avocado oil (or neutral oil)
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp soy sauce
• 1 tsp maple syrup
• ½ tsp red pepper flakes
• ¼ tsp salt
• 1 tbsp toasted sesame seeds (for garnish)

Instructions:

1. Heat avocado oil in a large skillet over medium-high. Add garlic and ginger, stirring for 30 seconds until fragrant.
2. Add sprouted moong beans and cook for 3 minutes, tossing occasionally, until slightly softened.
3. Stir in zucchini, soy sauce, maple syrup, red pepper flakes, and salt. Cook for 4–5 minutes, until zucchini is tender-crisp.
4. Remove from heat and sprinkle with sesame seeds.

The magic here? The sprouted moong adds a delicate crunch while soaking up the sweet-spicy glaze—no soggy veggies in sight!

Tip: For extra freshness, squeeze lime juice over the stir-fry just before serving.

Conclusion

From hearty breakfasts to wholesome dinners, these 20 sprouted moong recipes make healthy eating deliciously easy! Whether you’re a seasoned cook or just starting out, there’s something here for everyone. Try a few, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest to spread the goodness. Happy cooking—your body will thank you!