Sprouting converts the complex nutrients stored in the seeds into a form that can be easily digested. The inactive enzymes present in the seeds also become active after sprouting thereby enabling easier absorption.
Ingredients
1. ½ cup Semi boiled sprouted green moong
2. One and half tbsp Coriander leaves
3. One and half tbsp Mint leaves
4. Half tbsp Sattu flour
5. Himalayan pink salt (as required)
6. Hing (a pinch)
7. Half tsp ginger chilli paste
8. Half cup Vegetables of choice – carrots, beans, peas, cabbage – stir fry lightly and mash)
9. One tbsp Cold pressed coconut oil
10. Water (as required)
Directions