moong sprouts sabzi recipe | sprouts recipe | moong sprouts bhaji recipe

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moong sprouts sabzi recipe | sprouts recipe

moong sprouts sabzi is an easy and healthy recipe of a semi-dry curry made with moong sprouts.

4.67 from 12 votes
total time:
30minutes

moong sprouts sabzi recipe with step by step photos – a healthy semi dry curry made with moong sprouts. 

moong sprouts sabzi recipe, sprouts recipe

this is again one of those everyday recipes and pretty easy to prepare. one of my mom’s recipes which i often make. although i have added potatoes in the dish to make it more filling. but you can also make this dish only with moong sprouts.

i always sprout, moong beans at home. though if you have lack of time, then you can buy moong sprouts from super stores. if you are new to sprouting beans, then you can check this post on how to sprout moong beans at home.

moong bean sprouts are versatile and you can just add a handful to your pulaos, curries, soups and salads. most of the times i add them to salad, vegetable soup & pulao. exclusively with them, i make usal, sprouts salad, sprouts chaat or this sabzi or bhaji as we call in marathi language.

you can serve moong sprouts sabzi with rotis, parathas or as a side dish. you can have them with bread also. this dish also goes well in the tiffin box.

if you are looking for more veggie recipes then do check:

moong sprouts sabzi recipe | sprouts recipe
4.67 from 12 votes
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moong sprouts sabzi recipe

moong sprouts sabzi is an easy and healthy recipe of a semi-dry curry made with moong sprouts.
course side dish
cuisine indian, maharashtrian
prep time 5 minutes
cook time 25 minutes
total time 30 minutes
servings 3 to 4
author dassana

ingredients (1 cup = 250 ml)

  • 160 grams sprouted moong beans Or 1 heaped cup sprouted moong beans
  • 2 small potatoes (aloo)
  • 1 small tomato Or ¼ cup diced tomato
  • 1 small to medium onion Or 1/3 cup chopped onions
  • ½ inch ginger (adrak) - finely chopped
  • 6 to 8 garlic (lahsun) - finely chopped
  • 1 green chili (hari mirch) - chopped
  • 1.5 teaspoon goda masala Or ½ teaspoon garam masala powder
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon cumin powder (jeera powder)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ¼ teaspoon turmeric powder (haldi powder)
  • a pinch of asafoetida (hing) - optional
  • 1.5 tablespoon oil
  • 1 to 1.25 cups water or add as required
  • 1 to 2 tablespoon chopped coriander leaves (dhania patta)
  • salt as required

how to make moong sprouts sabzi recipe

  1. chop all tomato, onion, ginger, garlic and green chili. keep aside.
  2. heat 1.5 tbsp oil in a pan. add the finely chopped garlic and ginger. stir and saute till the raw aroma of both goes away.
  3. then add chopped onions, green chilies and a pinch of asafoetida. stir and saute till the the onions become translucent.
  4. meanwhile, when the onions are getting sauteed, rinse the moong sprouts.
  5. so the onions have got translucent, add the diced tomatoes.
  6. then add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp red chili powder, 1/4 tsp turmeric powder and 1.5 tsp goda masala. if you don't have goda masala then add 1/2 tsp garam masala powder.
  7. stir and mix everything very well.
  8. then add the potato cubes and moong sprouts.
  9. stir again.
  10. add 1 to 1.5 cups water. stir.
  11. season with salt.
  12. cover and simmer on a low to medium flame till the moong sprouts are done.
  13. then add chopped coriander leaves.
  14. stir once more. the sprouts sabzi can be made dry or with some gravy. i usually keep a little stock as you see in the below pic. but if you prefer for a dry sabzi, then simmer on a medium flame till all water & moisture evaporate.

  15. serve moong sprouts sabzi with chapatis or parathas.

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how to make moong sprouts sabzi recipe

1. chop all the following ingredients and keep aside – 1 small tomato, 1 small onion, 6 to 8 garlic, ½ inch ginger and 1 green chili.

ingredients for moong sprouts sabzi

2. heat 1.5 tbsp oil in a pan. add the chopped garlic and ginger. stir and saute till the raw aroma of both goes away.

oil for moong sprouts sabzi

3. then add chopped onions, green chilies and a pinch of asafoetida. stir and saute till the the onions become translucent.

sauting onions for moong sprouts recipe

4. meanwhile, when the onions are getting sauteed, rinse the moong sprouts.

moong sprouts

5. so the onions have got translucent here and we proceed to the next step.

sauting onions for moong sprouts recipe

6. add the diced tomatoes.

tomatoes for moong sprouts recipe

7. then add ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder, ¼ tsp turmeric powder and 1.5 tsp goda masala. if you don’t have goda masala then add ½ tsp garam masala powder. i usually add goda masala in this recipe and it gives a good aroma, flavor and taste. in the absence of goda masala, you can easily substitute with garam masala. as an option, you could also add about 1 to 2 tbsp of desiccated or fresh coconut.

spices for moong sprouts recipe

8. stir and mix everything very well.

mix moong sprouts masala

9. then add the potato cubes. 2 small potatoes, chopped in cubes.

add potatoes to moong sprouts masala

10. then add 1 heaped cup of moong sprouts.

add moong sprouts

11. stir again.

stir moong sprouts sabzi

12. add 1 to 1.25 cups water. stir.

water for moong sprouts sabzi recipe

13. then add salt as required.

salt for moong sprouts sabzi recipe

14. cover and simmer on a low to medium flame till the moong sprouts are cooked. do check a couple of times whilst the bean sprouts are cooking. if required then add some more water.

simmer moong sprouts sabzi recipe

15. once done, add 1 or 2 tbsp chopped coriander leaves.

making moong sprouts sabzi

16. stir once more. the sprouts sabzi can be made dry or with some gravy. i usually keep a little stock as you see in the below pic. but if you prefer for a dry sabzi, then simmer on a medium flame till all water & moisture evaporate.

moong sprouts sabzi recipe, moong sprouts sabzi

17. serve moong sprouts sabzi with rotis, parathas or as a side dish. you can have the moong sprouts bhaji with bread also.

moong sprouts curry

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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40 comments/reviews

  1. Thanks Dassana for yet another lovely recipe which, with your excellent pics and instructions is going to turn out perfectly like all the other recipes I have tried over the years. May you always be blessed for sharing so carefully and wholeheartedly these nuggets of culinary techniques and wisdom !!!

    • Welcome Sonia. Thanks a lot for your positive feedback, encouraging words and best wishes. Glad to know that you are checking this website for years now.

  2. Love all your recipes.I come from a traditionaly non-vegetarian household so you are my go-to source for all vegetarian recipes. Thank you for sharing them and the beautiful step-by-step pics too.Keep posting them so that i can keep following your tasty recipes.

    • Welcome Shernaz. Glad to know that blog is helping you in cooking vegetarian food. We are slowly adding more recipes to the blog.

  3. First time when I Made this recipe I bought goda masala . Frankly speaking I did not like it at all. So every time I cooked with garam masala. A few weeks back I had prepared masala Bhaath in which you have given the recipe of goda masala which I prepared. Added it to moong sabji . The taste was completely different. It was nice and liked by everyone. Lesson learnt _ avoid store bought masala. Thanks for sharing
    Regards and take care

    • true marina. for some reason, the goda masala available in the indian markets is not good. not sure why. it just lacks the aroma, punch and flavor. the taste of any dish with goda masala added to it turns out different. garam masala does not give that flavor and taste. thanks marina.

      • Thanks for replying dassana
        I have used your masala for making masala Bhaath, amti dal, missal pav and moong sabji. All turned out very nice.. now I am going to make garam masala at home. I also make coriander powder at home.. I have learnt a lot from your site. I didn’t know the names of so many whole masala. Now I know them, buy and use them. Though we are non veg. I check your site everyday without failand have prepared many dishes. Thanks a lot. Tk care

        • welcome marina. garam masala also is best made at home. masalas like pav bhaji masala, chaat masala or sambar masala, can still be got from outside. since the quality is still good. but goda masala and garam masala should be ideally made at home.

          thanks a lot marina.

  4. very nice , tasty and healthy thank you so much for the recipe.
    regards
    Tara
    Mauritius

    • thanks tara.

  5. Very healthy & tasty recipe.Thank u?

    • welcome stephy 🙂

  6. Hello! I made too much moong sprouts(not sabzi, just moong sprouts) …how much I can keep them in fridge? Or can I freeze them?
    Thank you! 🙂

    • yes you can freeze them or refrigerate them in an air-tight box. they stay good for even a week.

      • Thank you for reply!

        • welcome ale

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