Tangy Yoghurt and Moong Sprout Curry

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. IMG_0002

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

1tbsp oil

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


  1. Mix the yoghurt and gram flour and keep aside.
  2. In a pan, heat oil, sputter the mustard seeds and turn the heat down.
  3. Add the asafoetida and the sliced garlic. Stir fry the garlic till it becomes golden brown.
  4. Add the dry red chillies and stir fry them as well. Add the curry leaves and the sprouted moong.
  5. Add turmeric, red chilli powder and 1/2 cup water.
  6. Mix well and add the yoghurt mixture.
  7. 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.


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