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Home » Side Dishes » Curry , Poriyal and Subzi

Published: Nov 13, 2015 · Modified: Feb 16, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Moong Sprouts Curry – Sprouted Mung Subzi

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Moong Sprouts Curry is a very healthy subzi that can go well with Roti or Paratha. This Sprouted Mung Subzi takes only 20 minutes to make and can be a good idea for those busy days when you are craving for a quick dinner ideas.

Moong Sprouts Curry in a bowl

Sprouted beans have more nutrients and health benefits when compared to beans as such. Lots of people are adapting to fresh eating habits and I am one of them. After having read about the many health benefits, I have begun to sprout beans quite often and the most I use is the Moong as they are the easiest to sprout and I love the flavors.

I will write a post about how to sprout the moong/mung beans soon. It takes only a couple of days and a little bit of TLC and the beans are ready to go. Usually, I sprout a large batch and use one half of it for salad. The other half, I store in the refrigerator to use as a salad topping or a quick snack in the evenings.

This time, I had quite a bit of sprout and that is when I decided to make this quick subzi for dinner. I usually do not cook the sprouts. I just give it quick steam, but I cooked it in this recipe.

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Preparation time – 10 minutes
Cooking time – 20 minutes
Difficulty level – easy

Sprouted Mung Subzi in a bowl

Ingredients to make Moong / Mung Sprouts Curry – Serves 3

  • Moong / Mung Sprouts – 2 cups
  • Onion – 1 medium (chopped)
  • Tomatoes – 2 large (chopped)
  • Cumin seeds – 1 tsp
  • Turmeric powder – ½ tsp
  • Red chili powder – 1 teaspoon (adjust based on your liking)
  • Dhania jeera powder – 1 tsp
  • Garam masala – ½ teaspoon (optional)
  • Salt – to taste
  • Oil – 2 tsp

Procedure to make Sprouted Mung Subzi

  • Wash the mung sprouts and have it ready.
Mung sprouts in a bowl
  • In a pan, heat the oil and add the cumin seeds. Let it crackle and then sauté the chopped onions until translucent.
  • Now add the tomatoes along with turmeric powder, red chili powder, Dhania jeera powder, garam masala and salt. Mix well and let it cook until the tomatoes are mushy.
Add Vegetables in a kadai and cook it
  • Add the moong/mung sprouts and stir. Let it cook on low flame, covered for about 10 to 12 minutes. Make sure you stir them once in a while to avoid sticking to the bottom of the pan. If you find that that it is drying out too quickly and sticking to the bottom of the pan, sprinkle some water and continue to cook. The sprouts should become soft, but not mushy.
Add the Moong Sprouts and cook it
  • Garnish the Moong / Mung Sprouts Curry with cilantro (optional) and serve with roti.
Moong Sprouts Curry served in a bowl

Other Subzi Ideas

  • Subzi Diwani Handi – Mixed Vegetable Curry in Spinach Gravy
  • Shahi Gobhi | Creamy Cauliflower Subzi
  • Carrot Subzi / Carrot Gravy Recipe
  • Mullangi Subzi | Mullangi Curry | Radish Curry With Indian Spices

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Mung Subzi in a bowl

Moong / Mung Sprouts Curry – Sprouted Moong / Mung Subzi

Moong Sprouts Curry is a very healthy subzi that can go well with Roti or Paratha. This Sprouted Mung Subzi takes only 20 minutes to make and can be a good idea for those busy days when you are craving for a quick dinner ideas.
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Course: Lunch Recipes, One Pot Meal, Side Dishes
Cuisine: Asian, Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3 people
Calories: 149kcal
Author: Sandhya Ramakrishnan

Equipment

  • bowl
  • Kadai
  • spatula

Ingredients

  • 2 cup Moong / Mung Sprouts
  • 1 medium Onion chopped
  • 2 large Tomatoes chopped
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder adjust based on your liking
  • 1 teaspoon Dhania jeera powder
  • ½ teaspoon Garam masala optional
  • to taste Salt
  • 2 tablespoon Oil

Instructions

  • Wash the mung sprouts and have it ready.
  • In a pan, heat the oil and add the cumin seeds. Let it crackle and then sauté the chopped onions until translucent.
  • Now add the tomatoes along with turmeric powder, red chili powder, Dhania jeera powder, garam masala and salt. Mix well and let it cook until the tomatoes are mushy.
  • Add the moong/mung sprouts and stir. Let it cook in low flame, covered for about 10 to 12 minutes. Make sure you stir them once in a while to avoid sticking to the bottom of the pan. If you find that that it is drying out too quickly and sticking to the bottom of the pan, sprinkle some water and continue to cook. The sprouts should become soft, but not mushy.
  • Garnish the Moong / Mung Sprouts Curry with cilantro (optional) and serve with roti.

Nutrition

Calories: 149kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 24mg | Potassium: 486mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1232IU | Vitamin C: 29mg | Calcium: 43mg | Iron: 2mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Srivalli Jetti says

    March 14, 2017 at 5:23 am

    Sandhya this reminds me of my office cook who makes this regularly and it smells like biryani is being cooked..We used to enjoy it so much!

    Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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