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Sprouted Moong & Curd Sandwich

266.5 Cal, P – 10.95g, Fats – 7.35g, Carbs – 36.25g, Fibre – 6.35g

Makes 2 sandwiches | Macros above are for one sandwich

Sprouted Moong & Curd Sandwich


• 4 slices multigrain bread
• ½ katori hung curd
• ½ cup sprouted moong
• ¼ cup crumbled paneer
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• ½ cup mixed bell peppers (any)
• ¼ tsp ginger paste
• ½ tsp coriander powder
• ¼ tsp red chilli powder
• ¼ tsp garam masala powder
• ¼ tsp cumin seeds
• Salt to taste
• 1 tbsp coriander leaves, finely chopped


1. In a bowl, add chopped onions, tomatoes and capsicum.
2. Heat 1 tsp oil in a pan. Add chopped onion and ginger paste.
3. Sauté till onions turn translucent.
4. Then add chopped capsicum and fry or 2 minutes.
5. Add chopped tomatoes along with salt, red chilli powder, cumin powder, coriander powder, cumin powder, garam masala powder along with curd and mix well.
6. Let this cook for 2 minutes and mix well. Finally add moong sprouts and mix well. Fry for a couple of minutes.
7. Remove from heat and keep aside.
8. Apply butter on the bread slices and toast them tava/ griddle.
9. Spread a generous portion of the filling on a toasted bread slice.
10. Cover with another bread slice and repeat for all.
11. Ready to serve.

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