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Sprouted Moong Curry

Sprouted Moong Curry

Sprouted Moong Curry

Sprouted Moong curry is healthy, nutritious and has an excellent fresh flavor. Sprouted Mung beans are full of protein. They can be cooked in several ways, I made this in coconut gravy. You just need to soak whole moong bean overnight and then left it in a warm place with covered cloth, so that they can easily start sprouting. It is a delicious, quick and one pot curry. It can be eaten with roti, steamed rice or paratha.

Sprouted Moong Curry

Ingredients:

• 2-3 cup Sprouted Moong
• ½ cup Grated/Sliced Fresh Coconut
• 5-6 Garlic Cloves
• 5-6 Whole Black Peppercorn
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• ½ tsp Mustard Seeds
• Pinch of Asafoetida/Hing
• 1 Chopped Medium sized Tomato
• ¼ cup Chopped Coriander Leaves
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala
• Salt

Sprouted Moong Curry

Method:

1. Blend the coconut, garlic and black pepper in a blender, make a paste and keep aside.

2. Heat oil in the small pressure cooker, add cumin seeds, mustard seeds, when seeds crackled add pinch of asafoetida.

Sprouted Moong Curry 1

3. Add the prepared coconut paste, sauté few minutes (1-2 minutes) on medium flame.

4. Add the chopped tomatoes and chopped coriander leaves.

Sprouted Moong Curry 2

5. Add salt, red chili powder, turmeric Powder, garam masala and mix well, sauté 2-3 minutes.

Sprouted Moong Curry 3

6. Add approximately ½ cup water, sprouted moong and mix well, then cover the lid and pressure cook till 2-3 whistle.

Sprouted Moong Curry 4

7. Switch of the flame, allow to cool down, open the lid and serve sprouted Moong curry with steamed rice, roti, or paratha.

Sprouted Moong Curry

Tips:

• You can use normal pan for cooking this curry instead of pressure cooker, but it will take more time to cook moong.

Sprouted Moong Curry

5.0 from 2 reviews
Sprouted Moong Curry
 
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Sprouted Moong curry is healthy, nutritious and has an excellent fresh flavor. Sprouted Mung beans are full of protein. They can be cooked in several ways, I made this in coconut gravy. You just need to soak whole moong bean overnight and then left it in a warm place with covered cloth, so that they can easily start sprouting. It is a delicious, quick and one pot curry. It can be eaten with roti, steamed rice or paratha.
Author: Binjal Pandya
Recipe type: Sabji & Curry
Cuisine: Indian
Ingredients
    • 2-3 cup Sprouted Moong
  • 2-3 cup Sprouted Moong
    • ½ cup Grated/Sliced Fresh Coconut
  • ½ cup Grated/Sliced Fresh Coconut
    • 5-6 Garlic Cloves
  • 5-6 Garlic Cloves
    • 5-6 Whole Black Peppercorn
  • 5-6 Whole Black Peppercorn
    • 2 tbsp Oil
  • 2 tbsp Oil
    • 1 tsp Cumin Seeds
  • 1 tsp Cumin Seeds
    • ½ tsp Mustard Seeds
  • ½ tsp Mustard Seeds
    • Pinch of Asafoetida/Hing
  • Pinch of Asafoetida/Hing
    • 1 Chopped Medium sized Tomato
  • 1 Chopped Medium sized Tomato
    • ¼ cup Chopped Coriander Leaves
  • ¼ cup Chopped Coriander Leaves
    • 1 tsp Red Chili Powder
  • 1 tsp Red Chili Powder
    • ½ tsp Turmeric Powder
  • ½ tsp Turmeric Powder
    • 1 tsp Garam Masala
  • 1 tsp Garam Masala
  • Salt
Instructions
    1. Blend the coconut, garlic and black pepper in a blender, make a paste and keep aside.
  1. Blend the coconut, garlic and black pepper in a blender, make a paste and keep aside.
    1. Heat oil in the small pressure cooker, add cumin seeds, mustard seeds, when seeds crackled add pinch of asafoetida.
  2. Heat oil in the small pressure cooker, add cumin seeds, mustard seeds, when seeds crackled add pinch of asafoetida.
    1. Add the prepared coconut paste, sauté few minutes (1-2 minutes) on medium flame.
  3. Add the prepared coconut paste, sauté few minutes (1-2 minutes) on medium flame.
    1. Add the chopped tomatoes and chopped coriander leaves.
  4. Add the chopped tomatoes and chopped coriander leaves.
    1. Add salt, red chili powder, turmeric Powder, garam masala and mix well, sauté 2-3 minutes.
  5. Add salt, red chili powder, turmeric Powder, garam masala and mix well, sauté 2-3 minutes.
    1. Add approximately ½ cup water, sprouted moong and mix well, then cover the lid and pressure cook till 2-3 whistle.
  6. Add approximately ½ cup water, sprouted moong and mix well, then cover the lid and pressure cook till 2-3 whistle.
  7. Switch of the flame, allow to cool down, open the lid and serve sprouted Moong curry with steamed rice, roti, or paratha.
Notes
• You can use normal pan for cooking this curry instead of pressure cooker, but it will take more time to cook moong.
3.5.3251

Sprouted Moong Curry was last modified: December 12th, 2018 by Binjal's VEG Kitchen

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12/11/2018   Binjal's VEG Kitchen
  Sabji & Curry     curry, dal, easy, gluten free, healthy, indian, lentil, no onilon no garlic, one pot, quick, sabji, side dish, vegan
  • Kaju Katli (Cashew Fudge)
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10 Responses to “Sprouted Moong Curry”

  1. Daniel Selikowitz / 7 Oct 2020 3:50pm #

    how many does this serve????

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    • Binjal's VEG Kitchen / 21 Oct 2020 12:33pm #

      3-4 🙂

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  2. The World Digested / 2 Aug 2017 1:00am #

    Packed with flavor and nutrition! Excellent recipe. I usually never comment, but this time I had to. You made my day! I shared it on my Instagram – theworlddigested.com

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    • Binjal's VEG Kitchen / 5 Aug 2017 10:36pm #

      Thank you 🙂

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  3. renu / 7 Mar 2017 4:20pm #

    Great recipe. It is so quick, healthy and delicious. I take this for my lunch box at least 2ce a month. My husband loves it. Thank you so much for such great recipe.

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    • Binjal's VEG Kitchen / 8 Mar 2017 8:39pm #

      Thanks Renu for you feedback glad you liked it 🙂

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  4. silvia / 1 Feb 2016 12:23am #

    love this curry.

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    • Binjal's VEG Kitchen / 1 Feb 2016 11:43pm #

      thanks Silvia!

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  5. Hetal / 6 Jan 2016 12:45pm #

    very healthy and yummy! thanks for recipe!

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    • Binjal's VEG Kitchen / 7 Jan 2016 1:12am #

      thanks hetal!

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Binjal's VEG Kitchen

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appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

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