Moong Sprouts Curry is a very healthy subzi that can go well with Roti or Paratha. This Sprouted Mung Subzi takes only 20 minutes to make and can be a good idea for those busy days when you are craving a quick dinner idea.

Sprouted beans have more nutrients and health benefits when compared to beans as such. Lots of people are adapting to fresh eating habits, and I am one of them.

Moong Sprouts Curry in a bowl - 1

After having read about the many health benefits, I have begun to sprout beans quite often, and the most I use is the Moong, as they are the easiest to sprout and I love the flavors.

I will write a post about how to sprout the moong/mung beans soon. It takes only a couple of days and a little bit of TLC, and the beans are ready to go. Usually, I sprout a large batch and use half of it for salad. The other half, I store in the refrigerator to use as a salad topping or a quick snack in the evenings.

This time, I had quite a bit of sprouts, and that is when I decided to make this quick subzi for dinner. I usually do not cook the sprouts. I just gave it a quick steam, but I cooked it in this recipe.

Preparation time - 10 minutes Cooking time - 20 minutes Difficulty level - easy

Sprouted Mung Subzi in a bowl - 2

Ingredients to make Moong / Mung Sprouts Curry - Serves 3

  • Moong / Mung Sprouts - 2 cups
  • Onion - 1 medium (chopped)
  • Tomatoes - 2 large (chopped)
  • Cumin seeds - 1 tsp
  • Turmeric powder - ½ tsp
  • Red chili powder - 1 teaspoon (adjust based on your liking)
  • Dhania jeera powder - 1 tsp
  • Garam masala - ½ teaspoon (optional)
  • Salt - to taste
  • Oil - 2 tsp

Procedure to make Sprouted Mung Subzi

  • Wash the mung sprouts and have them ready.
Mung sprouts in a bowl - 3

  • In a pan, heat the oil and add the cumin seeds. Let it crackle and then sauté the chopped onions until translucent.

  • Now add the tomatoes along with turmeric powder, red chili powder, Dhania jeera powder, garam masala, and salt. Mix well and let it cook until the tomatoes are mushy.

Add Vegetables in a kadai and cook it - 4
  • Add the moong/mung sprouts and stir. Let it cook on a low flame, covered, for about 10 to 12 minutes. Make sure you stir them once in a while to avoid sticking to the bottom of the pan. If you find that it is drying out too quickly and sticking to the bottom of the pan, sprinkle some water and continue to cook. The sprouts should become soft, but not mushy.
Add the Moong Sprouts and cook it - 5
  • Garnish the Moong / Mung Sprouts Curry with cilantro (optional) and serve with roti.
Moong Sprouts Curry served in a bowl - 6

Other Subzi Ideas

  • Subzi Diwani Handi - Mixed Vegetable Curry in Spinach Gravy
  • Shahi Gobhi | Creamy Cauliflower Subzi
  • Carrot Subzi / Carrot Gravy Recipe
  • Mullangi Subzi | Mullangi Curry | Radish Curry With Indian Spices

Recipe

Moong Sprouts Curry in a white bowl - Feature Image - 7

Equipment

  • ▢ bowl
  • ▢ Kadai
  • ▢ spatula

Ingredients

  • ▢ 2 cup Moong / Mung Sprouts
  • ▢ 1 medium Onion chopped
  • ▢ 2 large Tomatoes chopped
  • ▢ 1 teaspoon Cumin seeds
  • ▢ ½ teaspoon Turmeric powder
  • ▢ 1 teaspoon Red chili powder adjust based on your liking
  • ▢ 1 teaspoon Dhania jeera powder
  • ▢ ½ teaspoon Garam masala optional
  • ▢ to taste Salt
  • ▢ 2 tablespoon Oil

Instructions

  • Wash the mung sprouts and have it ready.
  • In a pan, heat the oil and add the cumin seeds. Let it crackle and then sauté the chopped onions until translucent.
  • Now add the tomatoes along with turmeric powder, red chili powder, Dhania jeera powder, garam masala and salt. Mix well and let it cook until the tomatoes are mushy.
  • Add the moong/mung sprouts and stir. Let it cook in low flame, covered for about 10 to 12 minutes. Make sure you stir them once in a while to avoid sticking to the bottom of the pan. If you find that that it is drying out too quickly and sticking to the bottom of the pan, sprinkle some water and continue to cook. The sprouts should become soft, but not mushy.
  • Garnish the Moong / Mung Sprouts Curry with cilantro (optional) and serve with roti.

Nutrition

More Curry , Poriyal and Subzi

  • Yard Long Beans Curry | Karamani (Payathangai) Poriyal
  • Kathirikai Kara Curry | Brinjal Poriyal
  • Avarakkai Poriyal | Broad Beans Stir Fry
  • Purple Cabbage Poriyal | Cabbage Curry With Coconut
Moong Sprouts Curry in a white bowl - Feature Image - 8

Moong / Mung Sprouts Curry – Sprouted Moong / Mung Subzi

Equipment

  • bowl
  • Kadai
  • spatula

Ingredients

  • 2 cup Moong / Mung Sprouts
  • 1 medium Onion chopped
  • 2 large Tomatoes chopped
  • 1 teaspoon Cumin seeds
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Red chili powder adjust based on your liking
  • 1 teaspoon Dhania jeera powder
  • ½ teaspoon Garam masala optional
  • to taste Salt
  • 2 tablespoon Oil

Instructions

  • Wash the mung sprouts and have it ready.
  • In a pan, heat the oil and add the cumin seeds. Let it crackle and then sauté the chopped onions until translucent.
  • Now add the tomatoes along with turmeric powder, red chili powder, Dhania jeera powder, garam masala and salt. Mix well and let it cook until the tomatoes are mushy.
  • Add the moong/mung sprouts and stir. Let it cook in low flame, covered for about 10 to 12 minutes. Make sure you stir them once in a while to avoid sticking to the bottom of the pan. If you find that that it is drying out too quickly and sticking to the bottom of the pan, sprinkle some water and continue to cook. The sprouts should become soft, but not mushy.
  • Garnish the Moong / Mung Sprouts Curry with cilantro (optional) and serve with roti.

Nutrition