Sprouts are great for health. But not everyone like to have them as salads. I like to make curry so that it goes great with rice and rotis. In Maharashtra, its called “usal”, meaning medium consistency gravy which can be eaten all by itself by garnishing with farsan/sev or with rotis.
Here’s the recipe:
Brown moong (sprouted): 1 cup
Onions: 2 finely chopped
Tomatoes: 2 big finely chopped
Oil: 1 tbsp
Hing: a pinch
Mustard seeds: 1 tsp
Turmeric powder: 1 tsp
Red chilli powder: 1 tbsp (kanda lasun masala can also be used in place of this)
Garam Masala: 1 tsp
Salt: as per taste
Jaggery: 1 tbsp
Curry leaves: 1 spring
To Garnish – Coriander leaves: 2 tbsp finely chopped
- Soak the moong in water overnight. Morning discard water and tie in a towel and allow it to sprout. It would take a day in warm climate.
- Heat heavy bottom pan. Add oil,peanuts mustard seeds,curry leaves, and hing.
- Add the onions once the tadka splutters and fry till translucent.Next goes the tomatoes.
- Add the turmeric and chili powder.Saute till oil starts leaving the sides.
- Add the moong and mix well. Add salt, jaggery and water as needed and cook for 20 minutes till done.
- Alternatively, you can pressure cook for 3-4 whistles. If the sabzi is dry you can add more water to make it a gravy.
- Garnish and serve with rotis or plain rice and dal.