I usually soak moong dal to sprout, so that we can consume it raw in a salad or in cooked form. My kid loves cooked sprouts and my husband likes it raw. This came to my mind when one day I soaked all the pulses to sprout and so instead of adding this in salad, I made a curry out of it which was not only delicious but full of fibres, vitamins, nutrients and it goes on.... (of course you all already know about its benefits)
- Moong Sprouts- ½ Cup
- Chana dal Sprouts- ½ Cup
- Horse Gram Sprouts- ½ Cup
- Green Peas Sprouts- ½ Cup
- Onions (sliced)- 2 nos
- Tomatoes- 2 nos
- Coriander Leaves (chopped)- 3 tbsp
- Green Chillies (slited)- 2 nos
- Ginger and garlic paste- 1 tbsp
- Garam Masala Powder- 1tsp
- Red Chilli Powder- 1 tsp
- Turmeric Powder- 1tsp
- Coriander Powder- 1 tsp
- Oil- 2 tbsp
- Mustard seeds- 1tsp
- Mix all the sprouts in a bowl and pressure cook for upto 3 whistles.
- In a kadai heat oil and splutter mustard seeds, in this add the sliced onions and green chillies.
- When the onions turn translucent add the ginger and garlic paste and stir well till the raw smell disappears.
- Meanwhile put the tomatoes in hot water for 5 minutes and peel the skin. Grind the tomatoes and coriander leaves to a fine paste.
- Add this tomato- coriander leaves paste in the above onion mixture and stir well.
- Add the red chilli powder, coriander powder, turmeric powder and garam masala powder and mix till everything is well blended.
- Add the cooked sprouts, salt and little water for the gravy. Let it boil for few minutes and switch off the flame. Serve hot.