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

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 these 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.

Few more tasty recipes for you!

• Moong dal
• Parippu curry
• Green gram curry
• Matki amti (moth bean sprouts curry)
• Moong sprouts sabzi.

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

Sprouts Curry

4.75 from 4 votes

By Dassana Amit

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

Save Saved! Pin Print

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

---

Cuisine North Indian

Course: Main Course, Side Dish

---

Servings 3

Units

Ingredients

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
• ▢ 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
• ▢ 1 medium tomato, diced or ⅓ cup diced tomatoes
• ▢ 1 or 2 green chilies - chopped
• ▢ ½ teaspoon turmeric powder
• ▢ ½ teaspoon cumin powder

  (ground cumin)

• ▢ 1 teaspoon coriander powder

  (ground coriander)

• ▢ ½ teaspoon Garam Masala Powder
• ▢ 3 tablespoon chopped coriander leaves

  (cilantro leaves)

• ▢ salt as required

Cook ModePrevent your screen from going dark while making the recipe

Instructions

cooking sprouts

• Rinse 2 cups mixed sprouts in water for a couple of times.
• 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.
• 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

• Heat 2 tbsp oil in a pan and crackle 1/2 tsp cumin seeds.
• Then add 1/3 cup chopped onions.
• Stir and saute till the onions turn translucent or a light brown.
• Add 1 tsp ginger-garlic paste. Stir and saute till the raw aroma of ginger-garlic goes away.
• Add 1/3 cup diced tomatoes and 1 or 2 chopped green chilies. Saute till the tomatoes soften.
• 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.
• Now add the mixed sprouts along with the stock. Also season with salt.
• Stir and mix well. The stock should cover the sprouts. If the stock looks less, then add some water.
• Cover and simmer sprouts curry for 10 to 12 minutes.
• Add 3 tbsp chopped coriander leaves.
• 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.
• Serve the sprouts curry with rotis or chapatis.

Nutrition Info Approximate values

Nutrition Facts

Sprouts Curry

Amount Per Serving

Calories 124 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Sodium 554mg24%

Potassium 133mg4%

Carbohydrates 7g2%

Fiber 3g13%

Sugar 3g3%

Protein 3g6%

Vitamin A 254IU5%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 14mg17%

Vitamin E 4mg27%

Vitamin K 19µg18%

Calcium 36mg4%

Vitamin B9 (Folate) 25µg6%

Iron 1mg6%

Magnesium 23mg6%

Phosphorus 49mg5%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

All our content & photos are copyright protected. Please do not copy. As a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.

How to make 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.

Making sprouts curry

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.