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Sprouted Moong Curry
Binjal Pandya

Sprouted Moong Curry

5 from 2 votes
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 -4
Course: Curry, Sabji &amp
Cuisine: Indian
Ingredients Method Notes

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 crackle 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.

Notes

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