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.
Servings: 3 people
- 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
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.
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