Sprouts Curry | Moong Sprouts Sabzi
Sprouts curry is a nutritious and delicious Indian dish made with sprouted mung beans or legumes, onion, tomatoes, and spices in an instant pot or stovetop pressure cooker.
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Indianveggiedelight →Chef's Notes
Tips
Wash the Sprouts: Thoroughly wash the sprouted beans before using them in the recipe. This helps remove any dirt or impurities and ensures even cooking.
Adjust the spices: Increase the decrease the amount of spices based on your spice level.
Variations
Other Sprouts: You can either use mung bean sprouts or a mix of sprouted beans like mung beans, masoor (red lentils), matki (moth beans), or chickpeas.
Add Veggies: You can add veggies like carrots, peas, and squash for added nutrition.
Greens: To make this sprouts curry hearty, you can also add greens like baby spinach, kale, or collard greens after the pressure cooking cycle.
Coconut Milk: To make the curry rich and creamy, you can cook the sprout curry with light coconut milk.
Using Bhuna Masala: You can use ¾ cup of Bhuna Masala (Onion Tomato Masala) in place of the onion, ginger, garlic, and tomato, in this recipe. Start by adding the oil and whole spices, then add the Bhuna Masala and sauté for about a minute. Next, add the ground spices and continue following the same recipe.
Comments & Photos
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Reviews from the Original Source
This turned out great even though I am a beginner at cooking Indian food. Thank you, Bhavana! The pictures are very helpful for those of us who are not as familiar with this cuisine. I served it on basmati with a simple raita with cumin.
So tasty.
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