Now what am I supposed to do with all the moong (mung bean) I sprouted and boiled for the Moong Sprouts Clear Soup? Well, that’s never a problem since sprouts are a persistent lot in my kitchen and somehow squeeze their way into a lot of my recipes. Whether they are meant to be there or not. You’ll soon find out as you read a few more recipes.
Hello everyone, my name is Bistrogirl and I am a compulsive sprouter.
I love sprouts of all kinds and I permanently have the sprouter loaded with moong, mutki, chana, peas, fenugreek, alfa alfa, cow peas and red puy lentils or whole masoor dal. Not only do I use them generously in curries and in salads but I also add sprouts to tikkis and dhoklas and raitas for that extra ‘bite’ and grind them up as a wet batter for gluten free dosas and idlis and pancakes.
One of my favourite curry recipes has sprouts truly as the hero and not a sidekick who wrangled himself a bit part. This tangy, spicy curry is wonderful with soft, fluffy rice or great by itself, kind of like a chunky soup. And the flavours of browned garlic and fried red chillies simply pack a punch. however, it is important to get sour yoghurt and the rest is a snap.
2 cups moong sprouts, par boiled and drained
1/2 tsp mustard seeds
A pinch of asafoetida
2tbsp garlic, thinly sliced
3-5 dry red chillies
5-6 fresh curry leaves
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1cup thick sour yoghurt
1tsp gram flour or besan
Salt, to taste
- Mix the yoghurt and gram flour and keep aside.
- In a pan, heat oil, sputter the mustard seeds and turn the heat down.
- Add the asafoetida and the sliced garlic. Stir fry the garlic till it becomes golden brown.
- Add the dry red chillies and stir fry them as well. Add the curry leaves and the sprouted moong.
- Add turmeric, red chilli powder and 1/2 cup water.
- Mix well and add the yoghurt mixture.
- Let it simmer for about 5-7 minutes allowing the gravy to thicken a bit. Finally add salt at the end.
Important – In recipes where yoghurt is used as a curry base, always add the salt at the end after the yoghurt mix has simmered for a while. Adding salt in the beginning will cause the yoghurt to split and the curry will become grainy.