Healthy Moong Sprouts Curry
Are you on a weightloss journey and tired of eating regular salad and sprouts.. Here is a new innovative curry I have made for you which is healthy and nutritious. It is very subtle in taste and goes well with roti or phulka. One bowl of curry with 1 or 2 phulkas accomplish your full meals without any extra salads.I used very few ingredients, which holds many nutrients within them.If you are a busy Mom you can make large batch and store in refrigerator it can stay upto 3-4days easily. Whenever you want just reheat with little water and have it. Without delay let’s get started making this tasty and Healthy Moong Sprouts Curry.
Ingredients:
Moong Sprouts-2cups
Onions -small 3 or shallots 3
Green chilli -2
Ginger-½inch
Pink salt-as per taste
Freshly grated coconut -2cup
Cumin seeds -1tsp
Curry leaves-2sprigs
Turmeric -¼tsp
Oil-2Tbsp
Preparations:
Wash 2 cups of green moongdaal and soak them for 6 hours.
After 6 hours drain the completely,wash again with fresh water, and let them cover in muslin cloth and hang them for whole night and nextday it has sprouted we’ll. Or use your own technique to sprout them.
In a grinder add roughly chopped onions,green chillies,grated coconut and ginger. Make a coarse paste and set aside.
METHOD:
- Heat a wok or pan, add oil. Add cumin seeds, splitter them add curry leaves if you wish.
- Add sprouted moong and fry on medium to high flame for 2 minutes.
- Add turmeric and salt, mix well. Add ½glass water and mix , cover it and cook till moong is cooked 80%. Don’t forget to stir in between to avoid burning.
- Open the lid, and grounded onion coconut paste and stir we’ll on high flame for minute. Lower the flame, cover the lid and cook for 2 more minutes.
Open the lid and garnish with coriander leaves…ENJOY!!!
Tips:
- Serves 3-4.
- Goes well with roti or phulka or as a side dish in rice and daal.
- If you do not have fresh coconut, just soak dry coconut in water for 30 mins.
- You can make this same recipe with mixed sprouts, like brown Chana. Only that you to boil the Chana before cooking.
