Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Moong Sprout Curry

Traditional Recipe 6: Moong Sprout Curry recipe

🧺 Ingredients

• Sprouted moong beans: 200g
• Oil: 20ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Curry leaves: 10
• Green chillies: 2 (chopped)
• Ginger: 1 tsp (8g, minced)
• Onion: 80g (finely chopped)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ½ tsp (2g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1 tsp (5g)
• Lemon juice: 1 tbsp (15ml)
• Coriander leaves: 20g

👩‍🍳 How to make Moong Sprout Curry

1. Heat oil (20ml) in kadai over medium heat (160°C).
2. Add mustard seeds; crackle 30 sec.
3. Add cumin seeds; fry 30 sec.
4. Add asafoetida, curry leaves, green chillies, ginger; fry 2 min until aromatic.
5. Add chopped onion; sauté 3-4 min until light golden and translucent.
6. Add turmeric, red chilli, coriander; stir well for 1 min.
7. Add sprouted moong beans; stir to mix with spices.
8. Add salt (5g) and sugar (1 tsp). Cook on medium heat (150°C) for 12-15 min.
9. Stir occasionally. Sprouts should become tender, flavors well absorbed.
10. Add lemon juice; garnish with coriander leaves.
11. Serve hot with rice or rotli. Should have slightly dry texture with tender sprouts.

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