Sprouted Moong Masoor Curry | Oil-free spicy sprouts curry
sprouted green gram and whole red lentils cooked in a spicy curry.
Servings 4
Ingredients
- 1 cup of sprouted moong
- 1 cup of sprouted masoor
- 1 tsp turmeric powder
- 1 large onion, chopped
- 4 to 5 cloves of garlic plus 1 tsp chopped garlic
- 1 tsp chopped ginger
- 1 large tomato, chopped
- ¾ cup freshly grated coconut
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 2 to 3 green chillies, chopped
- a pinch of asafoetida
- 1 ½ tsp Kashmiri chilly powder
- 1 tsp garam masala
- salt as per taste
- 2 tbsp chopped coriander leaves
Instructions
- Into a pressure cooker, add sprouted moong and masoor. Add salt, 1/2 tsp turmeric powder and water. Pressure cook for 1 whistle. Keep cooked sprouts aside.
- To make the masala paste, heat a pan. Add chopped onions and saute until they turn translucent.
- Next ,add 4 to 5 cloves of garlic, chopped ginger, chopped tomato and fresh coconut. Saute on low heat till the tomato turns mushy.
- Allow this to cool and blend to a fine paste.
- Next, heat a pan. Add ½ tsp mustard seeds and ½ tsp cumin seeds.
- When the seeds start crackling, add 1 tsp chopped garlic,chopped green chillies, a pinch of asafoetida and saute.
- Add masala paste and saute for 3 to 4 minutes.
- Add ½ tsp turmeric powder, 1 ½ tsp Kashmiri chilli powder, 1 tsp garam masala and saute.
- Add cooked sprouts and mix well. Add salt as per taste.
- Cook on low heat for few minutes.
- Garnish with chopped coriander leaves. Serve hot with steamed rice or phulkas.