Egg And Moong Sprout Bhurji
A protein-packed twist on the classic Anda Bhurji, this quick scramble combines fluffy eggs with crunchy moong sprouts. Ginger, green chilies, and turmeric give it that familiar street-food warmth, while the sprouts add a nutty bite that soaks up all the masala. Ready in 15 minutes, it's the kind of no-fuss breakfast that keeps you full till lunch.
For 2 servings
- prep
Blanch the moong sprouts.
Bring a small pot of water to a rolling boil. Add the rinsed moong sprouts and cook for 1 minute. Drain immediately and rinse under cold water to stop the cooking. Set aside.
TIPDon't skip the cold rinse — it locks in the crunch and keeps the sprouts from turning mushy. - prep
Beat the eggs.
Crack 4 eggs into a bowl. Add a pinch of salt and whisk lightly until the yolks and whites are just combined. Don't over-beat — a few streaks are fine.
- temper
Make the tempering.
1.Heat 1 tbsp oil in a non-stick pan over medium heat.2.Add 0.5 tsp cumin seeds and let them crackle for 30 seconds.3.Add finely chopped ginger, garlic, and green chilies. Sauté until fragrant, about 30 seconds. - saute
Cook the onion and tomato base.
1.Add the chopped onion and cook until translucent and edges start to brown, about 4 to 5 minutes.2.Add chopped tomato, a pinch of turmeric powder, and a pinch of red chili powder.3.Cook until the tomato softens and the oil starts to separate, about 2 to 3 minutes. - mix
Scramble the eggs into the masala.
Pour the beaten eggs directly into the pan over the onion-tomato mixture. Let them set undisturbed for 30 seconds, then start scrambling gently with a spatula. Keep breaking the curds as they form until the eggs are soft and just cooked through, about 2 minutes.
TIPStir gently and continuously for soft, pillowy curds. High heat or aggressive stirring makes the eggs rubbery. - mix
Fold in the blanched sprouts.
Add the blanched moong sprouts to the pan. Sprinkle the remaining salt and a pinch of garam masala. Toss everything together and cook for 1 minute just to warm the sprouts through. Don't overcook — they should stay crunchy.
- garnish
Finish with butter, lemon, and coriander.
Switch off the heat. Dot 1 tsp butter on top, squeeze 1 tsp lemon juice over the bhurji, and scatter fresh coriander leaves. Give it one gentle fold and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch the sprouts for exactly 1 minute, then plunge into cold water to keep them crunchy.
- 2Don't over-beat the eggs — a few streaks of white left create more tender curds.
- 3Let the eggs sit for 30 seconds before stirring to develop soft, pillowy curds.
- 4Cook the onion-tomato base until oil separates to build deep masala flavor.
- 5Fold in the sprouts at the very end and warm only briefly to preserve their bite.
- 6Finish with a pat of butter off the heat for a rich, glossy texture.
- 7Serve immediately — bhurji loses its fluffiness as it sits.
Adapt it for your goals.
High-protein
Add 50g grated paneer or crumbled tofu along with the sprouts for an extra protein boost — perfect for post-workout meals or bulking up the dish for lunch.
low oilLow-oil
Swap the oil and butter for a tablespoon of water or vegetable broth when sautéing, and use a non-stick pan — reduces fat without sacrificing taste.
jainJain
Skip the onion and garlic, and add a pinch of asafoetida (hing) to the tempering along with the cumin — keeps the dish Jain-friendly while retaining the savory depth.
cheesy ketoCheesy-keto
Fold in ¼ cup shredded cheddar or mozzarella after scrambling the eggs for a creamy, indulgent variation that adds healthy fats and fewer carbs.
veganVegan
Replace eggs with crumbled extra-firm tofu (250g) and finish with a vegan butter — cook the tofu the same way for a plant-based scramble that mimics the original texture.
Why this is on our healthy list.
High in Plant Protein
Moong sprouts pack a concentrated source of plant protein, supporting muscle repair and keeping you full longer.
Rich in Digestive Enzymes
Sprouted moong beans are easier to digest than whole pulses, with activated enzymes that aid nutrient absorption.
Good Source of Iron
Eggs and moong sprouts together provide bioavailable iron, important for energy and oxygen transport in the body.
Low-Calorie Nutrient Boost
This dish is naturally low in calories yet loaded with vitamins (B12 from eggs, folate from sprouts), making it a nutrient-dense meal.
Frequently asked questions
Yes, but rinse them well and skip the blanching if they are already tender — just toss them in at the end for 30 seconds to warm through.
