Sprouts are a rich source of protein and you can have them as salad or just saute them with some salt and pepper and enjoy them in a simple way. I love sprouts and make them quite often for lunch or a snack. My most favorite way to have them, however, is in a nice tangy & spicy curry base with some hot bhakri or rice. My mom makes it in the most amazing way and I remember I used to drool when when she made it for lunch. This recipe is comforting and delicious like a comfy blanket as a meal. So, I'm sharing this recipe from my mom that has been one of my top favorites of all time. I hope you like it as much as I do. Read on and enjoy!
SERVES: 4
PREP TIME: 10 min
COOK TIME: 20 min
1. Soak and cook: In a big bowl add all the sprouts and wash and soak them overnight. The next day, in a cooker add some salt, haldi and chili powder and cook the sprouts for 3-4 whistles.
2. Make masala: In a kadai add some oil, add mustard seeds, jeera, curry leaves, green chilies and crushed ginger & garlic. Once the mustard and jeera start to splutter, add the onions and cook this till it turns a nice caramelized color. Next, add the tomato, haldi, red chilli powder, coriander powder and little salt. Cover and cook this till the oil starts to separate from the masala. Now, add the cooked sprouts, add some garam masala and mix and cook this for 5 mins. Drizzle some lemon juice, garnish with some fresh coriander leaves and curry leaves and enjoy this curry with some bhakri or chapatis.
SERVES: 4
PREP TIME: 10 min
COOK TIME: 20 min
- ¼ cup moong
- ¼ cup matki
- ¼ chawli (black eye peas)
- ¼ cup chana
- ¼ cup black chana
- ¼ cup dried green peas
- ¼ cup peanuts
- 1 medium onion (finely chopped)
- 1 tomato (finely chopped)
- 4 garlic (crushed)
- 1 small ginger (crushed)
- 1 tsp mustard seeds
- 1 tsp jeera
- 1 tsp haldi
- 1 tsp chili powder
- 1 spoon garam masala
- 1 green chili (finely chopped)
- curry leaves
- coriander leaves
- lemon juice
- salt
- oil
1. Soak and cook: In a big bowl add all the sprouts and wash and soak them overnight. The next day, in a cooker add some salt, haldi and chili powder and cook the sprouts for 3-4 whistles.
2. Make masala: In a kadai add some oil, add mustard seeds, jeera, curry leaves, green chilies and crushed ginger & garlic. Once the mustard and jeera start to splutter, add the onions and cook this till it turns a nice caramelized color. Next, add the tomato, haldi, red chilli powder, coriander powder and little salt. Cover and cook this till the oil starts to separate from the masala. Now, add the cooked sprouts, add some garam masala and mix and cook this for 5 mins. Drizzle some lemon juice, garnish with some fresh coriander leaves and curry leaves and enjoy this curry with some bhakri or chapatis.
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/kandykurries: Let me know what you think about this recipe, post your version and tag me in it. Follow me to stay updated on my latest creations.
/kandykurries: Let me know what you think about this recipe, post your version and tag me in it. Follow me to stay updated on my latest creations.
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