Sprouted Moong Gravy

My mom makes lovely salads and curries using the sprouted moong, known for its rich fibre content. I have used it in salads both cooked and raw. Each combination is flavorful and gives the dish a different dimension.

Sprouted moong 2 cups
Chopped onions 1 cup
Chopped tomatoes 1 cup
Ginger garlic paste 1 tbsp
Cooking oil 1 tsp
Dry red chillies 2 pcs
Curry leaves
Hing 1 tsp
Mustard and cumin seeds 1 tsp each
Chilli powder
Water 1 cup
Juice of lime
Chopped coriander

1. To sprout the moong, soak it for 8 hours and drain. Keep the sprouts in a colander and keep sprinkling water until it sprouts.
2. Heat oil and splutter red chillies, cumin-mustard seeds, curry leaves, ginger-garlic paste and hing.
3. Add the onions and cook until it turns a lovely pink.
4. Now add the tomatoes and saute.
5. Add turmeric, chilli power and salt.
6. Add the moong and a cup of water.
7. Allow the gravy to cook until the moong softens.
8. Garnish with juice of lime and chopped coriander.


Anonymous said…
just add curry leaves to hot oil as the first thing. curry leaves help burn fat in the oil during spluttering.
AquaM said…
Thanks for the tip Anand.:)
R said…
nice and healthy curry.
AquaM said…
Thank you R!

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