Sautéd Moong Sprouts

Serves-2 to 3

Ingredients:

50 gms Paneer (diced in ½ cm cubes)

2 cups Moong bean sprouts

½ cup Pomegranate kernels

½ tsp Oil

¼ tsp Cumin seeds

A pinch of Heeng

1-2 tsp Lemon Juice

Salt to taste

Method:

1. Heat oil and temper the cumin and heeng. Add the beansprouts and salt and cook until just beginning to tenderise.

2. Add paneer and cook for 2-3 minutes.

3. Cool.

4. Mix in the pomegranate kernels and add lemon juice to taste.

5. Serve at room temperature.