Bean Sprouts with Capsicum | How to make Bean Sprouts with Capsicum

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By SweetySanjay Tayal
Created on 30th Apr 2017
  • Bean Sprouts with Capsicum, How to make Bean Sprouts with Capsicum
Bean Sprouts with Capsicumby SweetySanjay Tayal
  • Bean Sprouts with Capsicum | How to make Bean Sprouts with Capsicum (2 likes)

  • 0 reviews
    Rate It!
  • By SweetySanjay Tayal
    Created on 30th Apr 2017

About Bean Sprouts with Capsicum

Bean sprouts are high in protein.

Bean Sprouts with Capsicum is one dish which makes its accompaniments tastier. With the right mix of flavours, Bean Sprouts with Capsicum has always been everyone's favourite. This recipe by SweetySanjay Tayal is the perfect one to try at home for your family. The Bean Sprouts with Capsicum recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Bean Sprouts with Capsicum is 5 minutes and the time taken for cooking is 1200 minutes. This is recipe of Bean Sprouts with Capsicum is perfect to serve 6 people. Bean Sprouts with Capsicum is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Bean Sprouts with Capsicum. So do try it next time and share your experience of cooking Bean Sprouts with Capsicum by commenting on this page below!

  • Prep Time5mins
  • Cook Time20Hours
  • Serves6People
Bean Sprouts with Capsicum

Ingredients to make Bean Sprouts with Capsicum

  • 2 cups bean sprouts
  • 1 capsicum medium- sized, cut diagonally into 1" pieces
  • 2 tomatoes medium sized
  • 1/2 cup yoghurt ( Dahi)
  • 2 tsp gram flour ( besan)
  • 1 tablespoons vegetable oil
  • A pinch Asafoetida ( Hing)
  • 1/2 tspn cumin( jeera) seeds
  • 1/2tsp ginger paste
  • 1/4tsp green chillies paste
  • 1/4 Tsp turmeric powder
  • 1/3 Tsp red chilli powder
  • Salt to taste
  • 1/4 Tsp garam masala
  • 1 tsp coriander ( dhania) leaves chopped

How to make Bean Sprouts with Capsicum

  1. Soak overnight drain and place the dal tied closely in a cloth to sprout.
  2. Boil water, add bean sprouts and cook and drain.
  3. Mix yoghurt with gram flour to a smooth paste.
  4. Heat 1 tablespoons oil in a pan, add asafoetida, cumin seeds, ginger paste and green chilly paste, add turmeric powder, red chilly powder and yoghurt mixture, saute for 2 minutes.
  5. Add sprouts and salt, cook until semi- thick.
  6. Add capsicum and tomatoes cook for 2 minutes. Add garam masala and mix well. Serve hot garnish with coriander leaves.
My Tip: Boiled sprouts mixed with tomato and salt can also be served for breakfast along with green chutney.

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