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Sprouted Moong Bhaji: A gravy curry made with Green gram sprouts and Veggies

Written By Praveena Gudipati on Monday, January 11, 2016 | 9:10 PM





Consuming Sprouts is a step towards healthy life style. Sprouts have many nutritional benefits. If you are on a raw food diet, they are perfect proteins to munch on. You can sprinkle them in your salads for added crunch and nutrition.

At my home Sprouted Moong beans (Pesalu/Green gram) are a favorite. My Kids love em too.Also Mung bean tend to sprout faster comparatively so we do not have to wait long to enjoy em. The extra time we wait to sprout the beans  pays off at the end.

 I  have few sprouts recipes on the blog already. Try my Sprouted Kala Chana Masala, Sprouted Mung bean salad. Also the link explains how to make sprouts.

The idea for sprouted mung bean Bhaji just clicked me one day, when I want to make a curry out of sprouts. I did not want to make the usual curry with onions and tomatoes. So I have added extra veggies, then added Pavbhaji Masala. It ended up so delicious and became a regular in my home. I made lil changes the next time I made it and perfected the recipe. And I call it Sprouted Mung Bhaji:-).

This curry can be served with Buttery toasted Pav, Buttery toasted bread, Roti. I served it with Tortilla. I have frozen uncooked Tortilla, which went perfect with the curry.Got these from 'Costco'.These Tortilla taste better than store bought Chapati/Roti and comes in handy when in a rush.

Serve some onions, squeezed with lemon juice on the side. The meal will be heavenly. And pls don't mind my low light photography as I make many tasty meals for dinner and end up taking low light pictures :-) 


Servings:
Four (4)
Total time:
24.5 hrs (Includes 24 hrs soaking/sprouting time)
Category:
Vegetables
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

4 tbsp butter or adjust
  • 1/2 cup Green gram (Pesalu)

  • 2 Carrots

  • 1 Potato

  • 1/2 onion

  • 2 Tomatoes

  • salt to taste

  • 3-4 tbsp Pavbhaji masala

  • 1/2 bell pepper

  • 2 tbsp Lemon Juice or adjust

  • Cilantro leaves optionally

           Sprouted Moong Bhaji Step-by-Step Recipe with Photos


  1. Soak 1/2 cup Green gram/ Mung beans in water, first thing in the morning.
  2. After 8 hrs drain the beans and place them in a clean cloth, twist the cloth tightly. Keep it aside. You can also simply place them in a box, cover tight with a lid.
  3. You will see small sprouts by morning. If you want you can keep them in there longer tome to see more longer sprouts.
  4. Chop 1.5 -2 carrots roughly.
  5. Chop 1 potato.
  6. Take sprouts and veggies in a pressure cooker.


  7. Add enough water to the cooker and cook for 4 whistles.
  8. Chop 3/4 th onion finely.
  9. Chop 2 Roma tomatoes finely.
  10. Take 3-4 tbsp butter in a pan. Sautee onions till transparent. Add tomatoes and cook till soft.

  11. Add 3-4 tbsp Pavbhaji Masala. Cook for a minute.
  12. Open the pressure cooker, mash the sprouts and veggies.
  13. Add this mashed mixture to the pan with onion and tomatoes.

  14. Add 1/2 Green bell pepper cut into big cubes or round rings.
  15. Stir well . Add salt to taste, water if necessary. Cook till oil is floated on top of the curry.
  16. The bell pepper will be softened but will have a bite to it. This goes perfect with the curry texture.
  17. Turn off the stove. Add 2 tbsp lemon juice or adjust. Add chopped cilantro optionally.
  18. Serve with Pav or Naan or Poori.

Tips:
  • You can make it with Soaked Green gram, no sprouts.
  • Adjust butter, spices according to your taste.

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