Mung Bean Sprouts & Carrot tops Thoran

carrot tops recipe

Carrot tops along with its tender stems are highly nutritive. They are helpful in purifying blood and lymph nodes.

They are also good for people who are suffering from high blood pressure.

mung sprouts

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.


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

Small onion, chopped – 1 tbsp

Garlic, chopped – 1 tsp

Green chillies – 3

Turmeric powder – 1/2 tsp




Wash and clean carrot leaves.

Heat oil in a pan. Splutter mustard seeds.

Add dry red chillies, small onion,, garlic, and green chillies.

When onion turns light brown in color, 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.

Thoran is ready to enjoy.

12 thoughts on “Mung Bean Sprouts & Carrot tops 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

  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.:(

  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.


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