Experience the wholesome flavors of Sprouted Moong Curry, a nourishing moong sprouts curry perfect for busy weeknights or hearty lunches. This dry sabzi, made with tender sprouted moong beans, is a powerhouse of protein and essential nutrients. Infused with aromatic spices, a hint of jaggery, and a zing of lemon, this dish is a staple in many homes across North Karnataka and South Maharashtra, especially enjoyed with jowar roti or chapati.
What makes this moong sprouts curry special is its versatility and health benefits—it’s equally delicious as a dry side or with added water for a slightly saucy version. The subtle sweetness from jaggery balances the heat, while fresh coriander brings a burst of freshness. Serve it alongside jolada rotti and raw onion for a traditional touch, or pair it with rice, paratha, or puri. Packed with fiber and plant protein, Sprouted Moong Curry is a must-try for anyone seeking tasty, nutritious vegetarian curries that fit seamlessly into any main course or light snack menu.
Sprouted Moong Curry | Kirlele Mugga Randeyi
Print RecipeIngredients
- 4 tsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of asafoetida
- Few curry leaves
- 2 garlic cloves, finely chopped
- ½ tsp ginger paste
- 1 green chilli, slit
- 1 onion, finely chopped
- 1½ tomatoes, finely chopped
- ¼ tsp turmeric powder
- ½ tsp Kashmiri red chilli powder
- ½ tsp jaggery
- 1 tsp salt
- 2 cups moong sprouts
- 1½ cups water
- 2 tbsp fresh coriander, finely chopped
Instructions
Heat oil in a pan and add mustard seeds, cumin seeds, asafoetida, and curry leaves. Allow them to splutter.
Add the chopped garlic, ginger paste, and slit green chilli, sautéing until aromatic.
Mix in the finely chopped onion and cook until transparent.
Stir in the tomatoes and sauté until they become soft and pulpy.
Add turmeric, red chilli powder, jaggery, and salt, cooking on low heat until the spices release their fragrance.
Add the sprouted moong beans and mix well. Pour in the water for your preferred consistency—less for dry, more for a gravy style.
Cover the pan and simmer on low for about 15 minutes, until the sprouts are completely cooked and have absorbed the flavors.
Garnish with chopped coriander. Serve hot with your choice of roti, jowar bhakri, rice, or puri.
Notes
Tips:
Ensure the moong beans are well-soaked and sprouted for optimal texture and nutrition., Avoid overcooking the sprouts to retain their nutrients and a slight crunch., For a mixed sprouts variant, combine other lentil sprouts with moong., Make it onion and garlic-free by skipping those ingredients—simply temper with cumin and curry leaves, then add the boiled sprouts and spices., Enhance the traditional flavor by adding chopped fenugreek or dill leaves during cooking.