sprouts curry recipe, how to make mixed sprouts curry | mixed sprouts recipe

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sprouts curry recipe with step by step pics – easy, healthy and tasty mixed sprouts curry recipe.

sharing a recipe of mixed sprouts curry which i often make as a side dish to go with chapatis. the recipe is a no frills homely recipe. you can also make this curry with only mung bean sprouts or moth bean sprouts (matki). the curry has a thin gravy or ‘tari’ as we call in hindi. you can also make the sabzi dry if you prefer.

here i used sprouted moong beans, moth beans and black chickpeas. you could use a mix of any legumes. you do need to make the sprouts a couple of days before. you can read this posts on sprouting mixed beans and moong beans. ½ cup of mixed beans will yield about 2 cups of mixed sprouted beans. if using 4 or 5 different types of beans, then take equal quantities of all beans.

serve this simple nutritious mixed sprouts curry with chapatis, phulkas and rice bhakri. also goes well with bajra roti or jowar roti. the curry also goes well with whole wheat bread.

if you like recipes made with sprouts, then you can read these recipes – sprouts salad, matki amti (moth bean sprouts curry), moong sprouts sabzi.

mixed sprouts curry recipe below:

sprouts curry recipe | mixed sprouts recipe

mixed sprouts curry recipe - simple curry made with mixed sprouts. nutritious side dish with chapatis.

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course main course, side dish

cuisine north indian

prep time 15 minutes

cook time 20 minutes

total time 35 minutes

servings 3 -4

author dassana

ingredients (1 cup = 250 ml)

for cooking sprouts:

• 150 grams mixed bean sprouts or 2 cups mixed sprouts
• 2.5 cups water for pressure cooking

other ingredients for sprouts curry:

• 2 tablespoon oil
• ½ teaspoon cumin seeds (jeera)
• 1 pinch asafoetida (hing) - optional
• 1 medium onion chopped or ⅓ cup chopped onion
• ½ inch ginger + 3 to 4 garlic - crushed to a paste in mortar-pestle or 1 teaspoon ginger-garlic paste (adrak lahsun ka paste)
• 1 medium tomato, diced or ⅓ cup diced tomatoes
• 1 or 2 green chilies (hari mirch) - chopped
• ½ teaspoon turmeric powder (haldi)
• ½ teaspoon cumin powder (jeera)
• 1 teaspoon coriander powder (dhania powder)
• ½ teaspoon garam masala powder
• 3 tablespoon chopped coriander leaves (dhania patta)
• salt as required

how to make recipe

cooking sprouts:

1. rinse 2 cups mixed sprouts in water for a couple of times.
2. in a pressure cooker take the sprouts. add 2.5 cups water. stir and pressure cook the mixed sprouts for 5 to 6 whistles on a medium to high flame.
3. when the pressure settles down on its own, open the lid and check the sprouts. if the chana (chickpea) sprouts appear slightly uncooked, then add more water and pressure cook for some more whistles.

making sprouts curry:

1. heat 2 tbsp oil in a pan and crackle 1/2 tsp cumin seeds.
2. then add 1/3 cup chopped onions.
3. stir and saute till the onions turn translucent or a light brown.
4. add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.
5. add 1/3 cup diced tomatoes and 1 or 2 chopped green chilies. saute till the tomatoes soften.
6. add 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1 tsp coriander powder and 1/2 tsp garam masala powder. stir very well.
7. now add the mixed sprouts along with the stock. also season with salt.
8. stir and mix well. the stock should cover the sprouts. if the stock looks less, then add some water.

9. cover and simmer sprouts curry for 10 to 12 minutes.

10. add 3 tbsp chopped coriander leaves.

11. stir very well. the sprouts curry will have a bit of thin watery consistency. if you want a dry sabzi, then add a small amount of stock at step 12 and simmer the sprouts.

12. serve the mixed sprouts curry with rotis or chapatis.

how to make mixed sprouts curry recipe:

1. rinse 2 cups mixed sprouts in water for a couple of times.

2. in a pressure cooker take the sprouts. add 2.5 cups water. stir and pressure cook the mixed sprouts for 5 to 6 whistles on a medium to high flame.

3. when the pressure settles down on its own, open the lid and check the sprouts. if the chana (chickpea) sprouts appear slightly uncooked, then add more water and pressure cook for some more whistles.

4. heat 2 tbsp oil in a pan and crackle ½ tsp cumin seeds. also add a pinch of asafoetida and stir. skip asafoetida to make a gluten free recipe.

5. then add ⅓ cup chopped onions.

6. stir and saute till the onions turn translucent or a light brown.

7. add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.

8. add ⅓ cup diced tomatoes and 1 or 2 chopped green chilies.

9. saute till the tomatoes soften.

10. add ½ tsp turmeric powder, ½ tsp cumin powder, 1 tsp coriander powder and ½ tsp garam masala powder.

11. stir very well.

12. now add the mixed sprouts along with the stock. also season with salt.

13. stir and mix well. the stock should cover the sprouts. if the stock looks less, then add some water.

14. cover and simmer sprouts gravy for 10 to 12 minutes. do check at intervals and if the sprouts gravy looks dry, then add some water.

15. here’s the sprouts curry ready before we add one last touch.

16. add 3 tbsp chopped coriander leaves.

17. stir very well. the sprouts curry will have a bit of thin watery consistency. if you want a dry sabzi, then add a small amount of stock at step 12 and simmer the sprouts.

18. serve the mixed sprouts curry with rotis or chapatis.

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