Masala Moong Sprouts Curry Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Sprouted moong dal (mung bean) curry is a tasty recipe that calls for just a few basic spices. It comes together very quickly; you can have it on the table in a matter of minutes.

This curry is typically served as a side dish with rice and sindhi kadhi, but you can also have it with roti or chapati.

Do try it and share your experience.

Cook Time

Ingredients

• 1 cup sprouted moong dal (mung beans)
• 1 tsp salt, or to taste
• 3-4 tsp oil
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp heeng (asafoetida powder)
• 150 ml water, or as needed
• 1-2 pinches red chilli powder, for garnish
• 1-2 pinches amchur (mango powder), for garnish

Instructions

1. Heat oil in a pressure cooker and add in the sprouts, heeng and all spices: salt, red chilli powder and turmeric powder. Stir well and saute for 1-2 minutes.
2. Add just enough water to submerge the sprouts.
3. Stir well and close the lid. Give 2-3 whistles and put off the heat. Let the pressure release on its own.
4. Open the cooker. The sprouts should be done and all the water should have dried up.
5. Transfer to a serving dish and garnish with a little red chilli powder and amchur powder.
6. Serve with rice and sindhi kadhi. Recipe video link for the sindhi kadhi in the video.

Masala Moong Sprouts Curry Recipe

© 2021 Rajan Singh Jolly