Friday, 6 December 2013

Moong Sprouts Curry

There cannot be more said about how healthy it is to include sprouts in your diet. We try to regularly use at least moong sprouts quite frequently at home. It is best to have it raw but every once in a way we make it also in a sabzi or curry. Today I am posting a simple everyday curry you can make with moong sprouts.


2 cups sprouted moong beans,
3-4 cashews (optional),
4-5 one inch slices of fresh coconut,
¼ tsp powdered turmeric,
Salt to taste,
1 tsp powdered jaggery,
¼ cup coconut milk,
2-3 kokums,
2 tsps coconut oil (or refined oil),
½ tsp mustard seeds,
A pinch of asafoetida,
7-8 curry leaves

Roast lightly and grind to a fine paste

1/3 cup grated coconut,
1 tbsp coriander seeds,
4 kashmiri or byadgi chillies (you can add a few spicy red chillies also if you prefer),
 6 black peppercorns,
½ tsp powdered turmeric


Cook the sprouts with the cashews, fresh coconut slices and turmeric till soft.

Then add the masala paste to the cooked sprouts with about 1 ½ cup of water, salt and the jaggery. Let it come to a boil and lower the heat. Now let it simmer for about 8-9 minutes.

At this stage add the coconut milk and simmer for five minutes. Then add the kokums and turn off the heat.

Heat the oil in a small pan and once it is hot add the mustard seeds, when they pop add the asafoetida and the curry leaves. Pour this over the curry and keep covered for about five minutes.
Goes well with plain rice.