Moong Sprouts Recipe – Authentic Indian Curry with Coconut & Spices

Last Updated on 2 months by Neha Deshmukh

Moong Sprouts Recipe – Authentic Indian Curry with Coconut & Spices

Introduction

Oh, moong sprouts! They’re such a humble ingredient, aren’t they? But honestly, they pack a serious flavour punch when cooked right. This Moong Sprouts Curry is a family favourite – a comforting, flavourful dish that’s surprisingly easy to make. I first stumbled upon a version of this recipe from my grandmother, and I’ve been tweaking it ever since to get it just right. It’s the kind of meal that feels like a warm hug, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just another sprouts recipe. It’s a beautiful blend of textures and tastes – the slight crunch of the sprouts, the creamy coconut, and the warm, aromatic spices. It’s healthy, packed with protein, and incredibly satisfying. Plus, it comes together relatively quickly, making it perfect for a weeknight dinner.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 cup Moong sprouts
• 1 potato (cubed)
• 1 tbsp Coconut oil
• 1 big onion
• 1 tomato
• Small gooseberry size tamarind
• 1 tbsp Cooking oil (for roasting)
• 1/2 big onion (for masala)
• 1 tbsp Coriander seeds
• 3-4 Byadgi Red chillies
• 1 tsp Cumin seeds
• 1/4 tsp Methi seeds
• 2 garlic cloves
• 10 curry leaves
• 1/2 cup grated coconut
• 1 inch cinnamon

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Moong Sprouts: Freshly sprouted moong is best, but you can find them pre-sprouted in many Indian grocery stores.
• Coconut Oil: Don’t skimp on the coconut oil! It really adds a lovely fragrance and flavour. About 15ml is perfect.
• Byadgi Red Chillies: These chillies add a beautiful colour and mild heat. If you prefer a spicier curry, feel free to add more.
• Tamarind: A small piece of tamarind goes a long way. You’re looking for a tangy flavour, not overpowering sourness.
• Grated Coconut: Freshly grated coconut is amazing, but desiccated coconut works well too. If using desiccated, soak it in a little warm water for 10 minutes to soften it.

Moong Sprouts: Benefits & Selection

Moong sprouts are nutritional powerhouses! They’re rich in protein, fiber, and essential vitamins and minerals. When selecting sprouts, look for ones that are firm, crisp, and have a fresh smell. Avoid any that look slimy or discoloured.

Coconut Oil: The Flavor Base

Coconut oil isn’t just about flavour; it also has health benefits! It adds a subtle sweetness and a beautiful aroma to the curry. You can substitute with vegetable oil if needed, but the flavour won’t be quite the same.

Spices: A Deep Dive into Cinnamon, Byadgi Red Chillies, Methi & Cumin

The spice blend is what truly makes this curry sing. Cinnamon adds warmth, Byadgi red chillies provide colour and a gentle heat, methi (fenugreek) seeds lend a unique aroma, and cumin seeds offer an earthy flavour.

Regional Variations in Spice Levels

Spice levels vary hugely across India! Some regions prefer a milder curry, while others like it fiery hot. Feel free to adjust the number of red chillies to suit your taste.

Tamarind: Adding the Tang

Tamarind provides a lovely tangy counterpoint to the richness of the coconut and spices. It’s a key ingredient in South Indian cuisine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Spices: Heat 1 tbsp of cooking oil in a pan. Add the cinnamon, coriander seeds, methi seeds, cumin seeds, and red chillies. Roast for about a minute, until fragrant. Be careful not to burn them!
2. Sauté the Aromatics: Add the chopped onion and garlic cloves to the pan. Sauté until golden brown. This is where the flavour really starts to build.
3. Coconut Magic: Mix in the grated coconut and cook for another minute. Then, let the mixture cool down.
4. Grind the Masala: Grind the roasted spices and coconut mixture into a smooth paste with a little water. Set aside.
5. Pressure Cook the Base: In a pressure cooker, combine the moong sprouts, cubed potato, chopped onion, tomato, turmeric, salt, and enough water to cover. Pressure cook for 1 whistle.
6. Combine & Simmer: Once the pressure has released, open the cooker and mix in the coconut paste. Simmer for about 5-7 minutes, until the curry has thickened to your liking.
7. Temper the Flavours: In a small pan, heat 1 tbsp of coconut oil. Add the mustard seeds, crushed garlic, red chilli, curry leaves, and hing (asafoetida). Once the mustard seeds splutter, pour this tempering over the curry.
8. Garnish & Serve: Garnish with fresh coriander leaves and serve hot with rice or roti.

Expert Tips

• Achieving the Perfect Consistency: If the curry is too thick, add a little hot water. If it’s too thin, simmer for a few more minutes.
• Roasting Spices for Maximum Flavor: Roasting the spices really unlocks their aroma and flavour. Don’t skip this step!
• Working with Moong Sprouts: Fresh vs. Frozen: Fresh sprouts are always best, but frozen sprouts can work in a pinch. Just thaw them completely before using.
• Using a Pressure Cooker Safely: Always follow the manufacturer’s instructions when using a pressure cooker.

Variations

• Vegan Moong Sprouts Curry: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Mild to Hot: Adjust the number of red chillies to control the heat.
• Festival Adaptation: Incorporating into a Festive Meal: This curry is often served during festivals in Maharashtra and Karnataka.

Serving Suggestions

• Rice Pairings: Which Varieties Complement Best? Basmati rice, jeera rice (cumin rice), or even a simple steamed rice are all excellent choices.
• Roti & Bread Options: Serve with roti, paratha, or naan for a complete meal.
• Side Dish Suggestions: Raita, Salad, & More: A cooling raita (yogurt dip) and a simple salad can balance the flavours beautifully.

Storage Instructions

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing for Later: This curry freezes well! Store in a freezer-safe container for up to 2 months.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave.

FAQs

• Can I use pre-soaked moong beans instead of sprouts? While sprouts are preferred for their texture and nutritional value, you can use pre-soaked moong beans. You’ll need to cook them for longer until they’re tender.
• What is the best way to sprout moong at home? Soak moong beans overnight, then drain and rinse them twice a day for 2-3 days, until sprouts appear.
• Can I adjust the amount of tamarind for a different level of sourness? Absolutely! Start with a small amount and add more to taste.
• What if I don’t have a pressure cooker? Can I cook it in a pot? Yes, you can cook it in a pot. It will take longer – about 30-40 minutes – until the potatoes are tender.
• How can I make this curry ahead of time for a party? You can make the curry a day ahead and store it in the refrigerator. Just reheat it before serving.