Recipe – Corn Taco with Green Gram Sprouts


Prep Time: 10-12 hours

Serves: 4


  • Taco Shells: 8
  • Green Grams: 2 cups
  • Water: As required
  • Onion: 1 small, finely chopped
  • Tomato: 1 small, finely chopped
  • Green chili: 1 small, finely chopped
  • Cabbage: finely chopped, 1/2 cup
  • Salt: 2 Teaspoon
  • Black Pepper powder: 1/2 teaspoon
  • Lemon Juice: 1 tablespoon
  • Fresh Coriander leaves: chopped, 1 tablespoon
  • Fresh Mint leaves: chopped, 1 tablespoon
  • Grated Cheese: 2 tablespoons
  • Tomato sauce: 4 tablespoons


For the sprouts:

  • Take 2 cups of green grams. Wash them thoroughly 3 to 4 times in fresh water.
  • Soak in water and leave them overnight.
  • Drain the grams.
  • Transfer the grams on to a muslin cloth and tie the cloth.
  • Keep the cloth in a container at room temperature and cover with lid.
  • The sprouts start coming within 5 to 6 hours. If you want longer sprouts, keep for a longer time.

For the Filling:

  • Boil the Sprouts in pressure cooker only for 1 whistle or boil in a pan till 80% cooked. It should not be over-cooked.
  • Add chopped onions, tomato, boiled potato, cabbage, green chili, salt, black pepper powder, lemon juice, coriander leaves, mint leaves, cheese. Mix well.

For assembling:

  • Taco a taco shell, add little tomato sauce or any sauce of your choice.
  • Fill it with the sprouts mix  and serve.

Cook’s Note:


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