Indian Kitchen secretsCurry any squash this way-Amazing flavours in this authentic ancient home recipe-just 3 spices. Fry fenugreek seeds,asafoetida,chili in…
View full recipe at http://www.manjulaskitchen.com/2009/09/29/sprouted-moong-salad/ Ingredients: 1 ½ cup sprouted moong 1 cup chopped tomatoes 1 cup chopped …
Video Rating: 4 / 5
kochebazariMarch 22, 2014 at 6:12 am
It is not zucchini. I have bought 2 courgette/zucchini and I dunno how to
cook them! Any tips plz?
Stuart GardnerMarch 22, 2014 at 6:57 am
Thanks Nisha am going to try it….just been given a marrow from the
allotment…. thank you stuart
Nisha KatonaMarch 22, 2014 at 7:52 am
Glad you like-a bog standard hd panasonic camcorder
Tony BaylissMarch 22, 2014 at 8:20 am
What a great video
David AndrewMarch 22, 2014 at 8:46 am
I like your style of cooking… will look out for more of your recipes
using ‘hing and ‘asafoetida’… i will use red dried kashmiri chillies or
just a few chilli flakes to give it a bit of heat… thank you ..
khalil ahamadMarch 22, 2014 at 9:16 am
thanks…..its very testy healthy and light food..can eat any time you feel
hungry,,also its a balanced diet lunch..MOONG SALAD…..
Nousheen YunusMarch 22, 2014 at 9:50 am
Thanks
Nousheen YunusMarch 22, 2014 at 10:21 am
Thank u
duwbrydMarch 22, 2014 at 10:56 am
you make excellent cooking videos.
Daisy DMarch 22, 2014 at 11:05 am
What a beautiful salad! Thank you for your careful instructions. One thing
I’ve learned about mug bean sprouts is that they are more nutritious if
they are sprouted in light instead of darkness.
demi598March 22, 2014 at 11:53 am
This looks really really good! I have asian mung bean at home but not the
sprout kind
iENJOYpaintingSTUFFMarch 22, 2014 at 12:25 pm
One of these days I’m going to try this 😀
jigbhattMarch 22, 2014 at 12:52 pm
nice recipe,i can make a testy bhel form this,great.
vidura17March 22, 2014 at 1:47 pm
I love this recipie. My mommy will watch it and cook it for me. Thank you
Aunty Manjula, bye, take care, Hare Krishna.
hiprettyMarch 22, 2014 at 2:08 pm
Namaste Mrs Manjula! Thank you this looks wonderful. So I do not need a
sprouting jar! PS You look nice in your new glasses! 🙂
Gayatri RaoMarch 22, 2014 at 2:56 pm
I made this yesterday and it came out really delicious.. Thanks so much
Manjula Ji.. Just made a small change. I used vegan Mayonnaise instead of
yogurt and decorated with Pudina leaves finely chopped.. 🙂
americando3March 22, 2014 at 3:26 pm
manjula, you look nice and very young and you are an excellent cook! keep
it up!
MizTinker TinkerMarch 22, 2014 at 3:29 pm
SO delicious!!!
S JohnstonMarch 22, 2014 at 3:59 pm
I love your videos. Thank you for taking the time to make them for us.
viky1784March 22, 2014 at 4:00 pm
I like this salad very healthy extremely simple. ten on ten!
aish103March 22, 2014 at 4:55 pm
Thank U I was bored of eating raw sprouts and boiled sprouts now I can make
a good lunch !!!
Melody LubMarch 22, 2014 at 5:40 pm
But there are HULLS in the mung beans sprouts. You eat the hulls??
deebadubbieMarch 22, 2014 at 6:23 pm
What is a tablespoon in gms or ounces please? Also what is moong in
English? Where can I find it?
Sepster147March 22, 2014 at 6:44 pm
I just finished eating my sprouted mung salad and it was great! It is very
colorful and also refreshing. My mung needed more than two days to sprout.
I only waited two days but they hadn’t sprouted as much as in this video. I
was also a little confused about the cooking process but I just
steamed/boiled until they seemed done and it was fine. I also doubled the
amount of the sauce – very tangy and creamy! Thank you Manjula!