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Mung Subzi in a bowl
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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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch Recipes, One Pot Meal, Side Dishes
Cuisine: Asian, Indian
Diet: Vegetarian
Servings: 3 people
Calories: 149kcal

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