Moong Sprouts Korma Recipe

Moong – a.k.a. whole green gram – sprouts are easily one of the healthiest pulses in your kitchen. The pulses provide you with the best of nutrients and can be revved up to make some exotic preparations.

A fancier take on the moong is this rich moong sprouts korma. The dish strikes the perfect balance between healthy and delicious with the nutrients of moong dal and the delicious goodness of a korma. Follow this recipe to make a sumptuous and wholesome moon sprouts korma.

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Sprouted Decadence

Moong sprouts in a korma gravy.

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Prep Time

15 minutes

Cook Time

15 minutes

Servings

MetricUS Imperial

Ingredients

• 2 cups moong sprouts whole green gram
• 3 tbsp Oil
• cup ½grated onions
• tsp ¼Turmeric Powder haldi
• 1 tsp coriander-cumin seeds powder dhania-jeera
• 1 tsp chili powder
• 1/3 cup blanched and finely chopped tomatoes refer handy tip
• 2 tbsp tomato purée
• salt to taste
• 2 tbsp fresh cream
• cup ½Milk
• tsp ½sugar

For Korma Paste

• 1 tbsp broken cashewnuts kaju
• 1 tbsp Poppy seeds khus-khus
• 3 clove of garlic lehsun
• 12 Ginger adrak
• 2 cardamoms

Prep Time 15 minutes Cook Time 15 minutes Servings MetricUS Imperial Ingredients 2 cups moong sprouts whole green gram 3 tbsp Oil cup ½grated onions tsp ¼Turmeric Powder haldi 1 tsp coriander-cumin seeds powder dhania-jeera 1 tsp chili powder 1/3 cup blanched and finely chopped tomatoes refer handy tip 2 tbsp tomato purée salt to taste 2 tbsp fresh cream cup ½Milk tsp ½sugar For Korma Paste 1 tbsp broken cashewnuts kaju 1 tbsp Poppy seeds khus-khus 3 clove of garlic lehsun 12 Ginger adrak 2 cardamoms

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Instructions

1. Heat the oil in a kadhai and add the onions. Mix well and sauté on a medium flame for 1 to 2 minutes.
2. Puree the ingredients for the korma paste and mix well with the sautéed onions.
3. Cook on a slow flame for 1 to 2 minutes, stirring occasionally.
4. Add the turmeric powder, coriander-cumin seeds powder, chili powder, 1 tablespoon water, mix well and sauté on a slow flame for 30 seconds.
5. Add the tomatoes, tomato purée, moong sprout, salt and 2 tablespoons of water and cover, cook on a medium flame for 4 to 5 minutes.
6. Add the cream, milk, and sugar. Mix well and cook on a medium flame for 1 minute.
7. Garnish with coriander and serve hot with parathas.