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.
Ingredients
- 2-3 cup Sprouted Moong
- 1 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
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.
3. Add the prepared coconut paste, saut few minutes (1-2 minutes) on medium flame.
4. Add the chopped tomatoes and chopped coriander leaves.
5. Add salt, red chili powder, turmeric Powder, garam masala and mix well, saut 2-3 minutes.
6. Add approximately 1½ cup water, sprouted moong and mix well, then cover the lid and pressure cook till 1-2 whistle.
7. Switch of the flame, allow to cool down, open the lid and serve sprouted Moong curry with steamed rice, roti, or paratha.
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
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.
Ingredients
Method
- Blend the coconut, garlic and black pepper in a blender, make a paste and keep aside.
- Heat oil in the small pressure cooker, add cumin seeds, mustard seeds, when seeds crackle add pinch of asafoetida.
- Add the prepared coconut paste, saut few minutes (1-2 minutes) on medium flame.
- Add the chopped tomatoes and chopped coriander leaves.
- Add salt, red chili powder, turmeric Powder, garam masala and mix well, saut 2-3 minutes.
- Add approximately 1½ cup water, sprouted moong and mix well, then cover the lid and pressure cook till 1-2 whistle.
- 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.
Sprouted Moong Curry was last modified: September 19th, 2025 by
how many does this serve????
3-4 🙂
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
Thank you 🙂
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.
Thanks Renu for you feedback glad you liked it 🙂
love this curry.
thanks Silvia!
very healthy and yummy! thanks for recipe!
thanks hetal!