Sprouted mung bean curry with a light gravy

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This zucchini chutney (thogayal), this zucchini and split green pea soup and this sabudana khichdi all have one thing in common........no...not salt....... updated pictures:-) In the last few days I finally got a chance to update the pictures in each of these posts, if you have a minute,  hop on over to have a quick peek at the new ones.

Moving on to the main purpose of this post, sprouted mung bean curry.... One of the things I have been wanting to do for a while now is to include sprouts more frequently in my diet. And among different sprouts, I prefer mung bean because it cooks quickly and I love how it tastes with phulkas. As a result I try to come up with different styles of  curries with mung bean sprouts for more variety.

I was planning to make mung bean sprout curry and did not want to make either this , this or this. I wanted something completely "unique and different" :-) In order to satisfy these "requirements" , I came up with the recipe for this curry. The verdict........the curry turned out to be just right. It was light, flavorful and the slight bit of yogurt added a touch of creaminess and a hint of tart without overwhelming the flavors of the curry.




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Ingredients and Method to make sprouted mung bean curry
4 cups of sprouted mung beans (moong dhal/green gram/pachai payaru)
To learn more about how to soak and sprout the mung beans read this post
1 large tomato cut fine (tamatar/thakkali)
1/4 tsp turmeric powder
1/4 tsp red chili powder (or to taste) (optional)
salt to taste
1/4 cup plain yogurt (curds/dahi/thayir)

1 tbsp oil
1/2 tsp cumin seeds (jeera/jeeragam)

Grind together to a fine paste
1 small onion cut fine
1 tsp cumin seeds (jeera/jeeragam)
1 tsp coriander seeds (dhania/kothamalli virai)
3 Thai or Indian variety green chilies (hara mirch/pachai molagai) (or to taste)
1 inch piece of ginger

For garnish
handful of cilantro (coriander leaves/hara dhania/kothamalli) cut very fine

Grind onion, cumin, coriander,green chilies and ginger to a fine paste in a spice grinder or blender adding a few drops of water as required to enable the blades to move. Keep the paste aside.

Heat oil in a heavy bottomed large pan. Add cumin seeds to it, when the seeds begin to sizzle add the ground paste to it and stir until the onion paste completely loses its raw smell. Take your time with this, keep the heat on low to medium throughout this process. It took me about 3 to 5 minutes for the onions paste to cook completely.

Add turmeric powder and tomatoes and stir until tomatoes turn soft and mushy.

Add sprouted mung beans and water as required and allow the mung beans to simmer until it is soft and firm, not mushy
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When the mung beans are cooked add salt to taste and red chili powder if using and allow to simmer another couple of minutes.

Finally add whisked plain yogurt, mix well. Remove from heat, garnish with cilantro and serve hot with phulkas or any type of roti/chapatti (Indian flat bread)