Sprouted Moong curry is healthy, nutritious and has an excellent fresh flavor. Sprouted Mung beans are full of protein. They can be cooked in several ways, I made this in coconut gravy. You just need to soak whole moong bean overnight and then left it in a warm place with covered cloth, so that they can easily start sprouting. It is a delicious, quick and one pot curry. It can be eaten with roti, steamed rice or paratha.
Ingredients
2-3 cup Sprouted Moong
½ cup Grated/Sliced Fresh Coconut
5-6 Garlic Cloves
5-6 Whole Black Peppercorn
2 tbsp Oil
1 tsp Cumin Seeds
½ tsp Mustard Seeds
Pinch of Asafoetida/Hing
1 Chopped Medium sized Tomato
¼ cup Chopped Coriander Leaves
1 tsp Red Chili Powder
½ tsp Turmeric Powder
1 tsp Garam Masala
Salt
Method* Blend the coconut, garlic and black pepper in a blender, make a paste and keep aside.
* Heat oil in the small pressure cooker, add cumin seeds, mustard seeds, when seeds crackled add pinch of asafoetida.
* Add the prepared coconut paste, sauté few minutes (1-2 minutes) on medium flame.
* Add the chopped tomatoes and chopped coriander leaves.
* Add salt, red chili powder, turmeric Powder, garam masala and mix well, sauté 2-3 minutes.
* Add approximately ½ cup water, sprouted moong and mix well, then cover the lid and pressure cook till 2-3 whistle.
* Switch of the flame, allow to cool down, open the lid and serve sprouted Moong curry with steamed rice, roti, or paratha.