Moong sprouts and carrot tops thoran / cherupayar mulapichathu and Carrot ela thoran

Carrot tops along with its tender stems are highly nutritive. They are helpful in purifying blood and lymph nodes. Also, they are good for people suffering from high blood pressure.

Moong sprouts makes for a delightful eat for vegetarians with its crunch and proteins.

The addition of sprouted moong and carrot tops with grated coconut makes it all the more nutritive.

Looking for a recipe with sprouted moong

Sprouted moong dal and meat dumplings

Ingredients

Moong sprouts – 1 cup
Carrot leaves and tender stems, chopped – 2 cups
Grated coconut – 1/2 cup
Mustard seeds – 1 tsp
Dry red chilli – 1 no
Small onion, chopped – 1 tbsp
Garlic, chopped -1 tsp
Green chillies – 3 nos
Turmeric powder – 1/2 tsp
Oil
Salt

Method

Wash and clean carrot leaves.

Heat oil in a pan. Splutter mustard seeds. Add dry red chillies, small onion, garlic and green chillies. When the onion turns light brown in colour, add turmeric powder and carrot leaves. Close the lid and when it is half cooked, add sprouts and salt. When the carrot leaves are cooked, add grated coconut. Saute for a minute. Switch off the stove.

This thoran can be enjoyed with rice.

12 thoughts on “Moong sprouts and carrot tops thoran / cherupayar mulapichathu and Carrot ela thoran”

  1. I am just addicted to dry subjk recipes and I am very excited after knowing that you can eat carrot leaves.. This will be on my list

    Reply
  2. I love this combination. It was only recently I knew that carrot tops are edible. All that nutrition gone in those years that my parents grew carrots.:(

    Reply
  3. Never knew carrot tops can be cooked. All this time I have been chopping and throwing them. Now, here comes the idea of incorporating it with sprouts for a healthy meal.

    Reply

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