Sprouted Green Gram (Moong) Curry

Name: Sprouted Green Gram (Moong) Curry
Total time: 2400 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 150 gms Whole Sprouted Green Gram (Moong); 6 Shallots (Sambar Onions); 9 cloves Garlic; 1 inch Ginger; 3 Green Chillies; 1 sprig Curry Leaves; 3 tbsp Oil; 1/4 tsp Mustard Seeds; 1/4 tsp Fennel Seeds; 1/4 tsp Cumin Seeds; 15 Whole Black Peppercorns; 1/8 tsp Asafoetida; 1/4 tsp Turmeric Powder; 1/4 tsp White Pepper Powder; 1/4 tsp Black Pepper Powder; 1/2 tsp Roasted Cumin Powder; 1/2 tsp Garam Masala Powder; 1/2 tsp Pav Bhaji Masala; 1 Tomato (Finely Chopped); Water (As per desired consistency); Salt to Taste

Rosalyn John @rosalyn_kitchen227

#ga24
#GreenGram (Group 1)
#Moong
#Asafoetida (Group 2)

This wholesome and flavorful Sprouted Green Gram (Moong) Curry is packed with nutritious ingredients and bold spices, made in my very own style. Perfect for pairing with steamed rice or roti, this curry will warm your soul with every bite!

#SproutedMoongCurry #HealthyEats #HomeCooking #WholesomeMeals #PlantBased #VeganRecipes #ProteinPacked #IndianCurry #CurryLove #Foodie #QuickAndEasyMeals #DeliciousAndNutritious #TraditionalFlavors #CurryTime #RecipeInspiration

#ga24
#GreenGram (Group 1)
#Moong
#Asafoetida (Group 2)

Rosalyn John @rosalyn_kitchen227

#ga24
#GreenGram (Group 1)
#Moong
#Asafoetida (Group 2)

Saved

Ingredients

Prep Time: 15 Mins Cook Time: 20-25 Mins

3-4 servings

150 gmsWhole Sprouted Green Gram (Moong)
Finely Chop Together in an Electric Chopper:
6Shallots (Sambar Onions)
9 clovesGarlic
1 inchGinger
3Green Chillies
1 sprigCurry Leaves
For Tempering:
3 tbspOil
1/4 tspMustard Seeds
1/4 tspFennel Seeds
1/4 tspCumin Seeds
15Whole Black Peppercorns
1/8 tspAsafoetida
Spice Powders:
1/4 tspTurmeric Powder
1/4 tspWhite Pepper Powder
1/4 tspBlack Pepper Powder
1/2 tspRoasted Cumin Powder
1/2 tspGaram Masala Powder
1/2 tspPav Bhaji Masala
Other Ingredients:
1Tomato (Finely Chopped)
Water (As per desired consistency)
Salt to Taste

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Steps

Prep Time: 15 Mins Cook Time: 20-25 Mins

1

In an electric chopper, finely chop the shallots, garlic, ginger, green chillies, and curry leaves. Set aside. Finely chop the tomato in the same chopper and set aside.
2
3

Heat oil in a pressure cooker. Add mustard seeds, fennel seeds, cumin seeds, whole peppercorns, and asafoetida. Let them splutter.
4

Add the chopped onion mixture to the tempering and sauté until the raw smell fades.
5

Add the chopped tomato and salt. Cook until the tomatoes soften.
6
7

Stir in all the spice powders and sauté until the masalas are well-cooked.
8

Add the sprouted green gram (moong) and water. Close the pressure cooker and cook for 3-4 whistles. Allow the steam to release naturally.
9
10

Once the steam is released, open the lid and bring the curry to a boil. Optionally, garnish with chopped coriander leaves.
11

Serve this delicious curry with steamed rice or roti, along with a side of pickle.
12

Enjoy your flavorful and nutritious meal!