Sprouted Moong Curry [ With freshly ground masala]

I suddenly realized some days back that out of my 91 recipes in this blog, not a single one is the humble green gram curry.. Not that i don’t make them but i just could not get the time to click as this curry is always made for a quick lunch.. Anyways Better Late than Never.. So here i am with a super yum sprouted green gram curry recipe.. This recipe (One of my fav!) was shared to me by my mom who makes it quite often with rotis and puris…

                       The catch of this recipe is the aromatic masala which is the base of the gravy.. Once the paste is made, most of the job is done.. Fry the paste in little oil, add boiled moong plus salt and voila! the curry is ready to be devoured.. Both me and my hubby love this gravy more than the powder based moong curry.. Even though the gravy is easy, this curry does require a bit of planning ahead as it requires the green gram to be sprouted.. Not that you can’t make with overnight soaked ones (my mom makes this way!), but when they are sprouted, it gives a boost to the taste buds as well as for the health..

So do surely try this recipe for your next roti or puri day and you are sure to enjoy dunking it in this superb gravy.. Happy Cooking!!

Health Benefits of Sprouts: Sprouts have increased water and fiber content as compared to dried grams which makes it easier to digest.. They are a high source of protein too aiding weight loss.. Good source of Chlorophyll which is said to be anti bacterial and anti inflammatory.. In short, sprouts are the best way to obtain protein,vitamins,minerals and enzymes in a single handful..

How to sprout legumes? 
1. Wash well and soak the beans with sufficient water (At least double the volume of beans!) for 4 hours in daylight..
2. Drain the water completely and keep in a dark place for atleast 8-12 hours..
Note: If you live in a hot country, the sprouts will some out within 8 hours but in cold countries it can take upto 24 hours..
3. When sprouted, wash them well (carefully without breaking the sprouts!) and use in either salads or steam them with little salt and have it or use it in this yummy gravy..


2 Cups Moong Sprouts (Got by soaking 1 Cup dry green gram) [can also use green gram soaked for 4 hours]
1/2 Tbsp Oil
Salt to taste

For the Masala:
1 Tomato
1 Onion
1/2 inch piece of Ginger
3 cloves of Garlic
2 Tbsp Coconut (Optional)
4-5 spring of Cilantro/Coriander Leaves
5-6 Dry Red Chillies
1/4 tsp Turmeric Powder/Haldi
2 Cloves
2 buds of Star Anise

1. Pressure cook the moong sprouts with little water for 1 whistle / Steam it till soft..

2. Get the ingredients for the masala ready..

3. Grind everything together with little water to a smooth paste..

4. Heat oil in a pan and add the ground paste..
5. Fry till the raw smell goes away..

6. Add the boiled moong sprouts and salt and mix well..

7. Allow it to come to a boil.. Adjust the gravy by adding more water and salt if required..
8. Remove from flame and serve hot with rotis,puris or rice..

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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