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.
Author:
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.
Recipe by Binjal's VEG Kitchen at http://www.binjalsvegkitchen.com/sprouted-moong-curry/