Getting ready Sprouted Moong masala safely

It is very important to arrange food safely to help cease harmful micro organism from spreading and rising. You possibly can take some steps to assist protect yourself and your loved ones from the unfold of dangerous bacteria.
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Wash your fingers

Your hands can simply spread micro organism around the kitchen and onto meals. It's essential to always wash your arms totally with cleaning soap and warm water:

earlier than starting to prepare food
after touching uncooked food similar to meat, poultry and greens
after going to the toilet
after touching the bin
after touching pets

Remember to dry your fingers thoroughly as effectively, because wet hands unfold bacteria more easily.
Hold worktops clean

Earlier than you begin making ready food, it’s vital worktops, kitchen utensils and chopping boards are clean. If they’ve been touched by uncooked meat, poultry, eggs or vegetables you'll need to scrub them totally.

It's best to change dish cloths and tea towels often to avoid any bacteria growing on the fabric.

Sprouted Moong masala
Sprouted Moong masala

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We hope you got benefit from reading it, now let’s go back to sprouted moong masala recipe. To make sprouted moong masala you only need 13 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Sprouted Moong masala:
  1. Use Sprouted Moong
  2. Provide onion chopped
  3. Get tomatoes chopped
  4. Provide Palak chopped
  5. You need Ginger garlic paste
  6. Use malvani masala
  7. Prepare red chilli Kashmiri
  8. Take dhana jeera powder
  9. Prepare Coriander chopped
  10. Provide Curry leaves dry
  11. Use Oil
  12. Use Small piece of jaggery
  13. Use Salt
Instructions to make Sprouted Moong masala:
  1. In a pan add oil and add ginger garlic paste and saute add onion and stirr
  2. When it gets translucent add tomatoes and stirr continuesly. Add all masalas and salt cover and cook
  3. Add chopped Palak and don't cover only stirr. Add sprouted Moong and stirr. Add water and little jaggery for taste.
  4. Garnish with coriander leaves chopped and serve

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