Mangalorean Sprouted Moong Curry

Recipe by
Total Time:
2 days
Serves:4
Rated 3 based on 100 votes
3
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

How to Make Mangalorean Sprouted Moong Curry

  • Drain water from soaked green lentils thoroughly, pack it loosely in a clean cloth.
  • Set aside in a bowl for 2 days to allow lentils to sprout.
  • Sprinkle water occasionally.
  • For the coconut paste:
  • Make a thick paste of the ingredients with 2 tbsps water.
  • Wash sprouted lentils carefully, pour enough water to cover the sprouts, add green chilli and pressure cook till 1 whistle on high heat.
  • Allow the pressure cooker to cool naturally.
  • Grind all the ingredients under "for coconut paste" and mix well with the cooked lentils.
  • Cover and cook on a low heat for 10 minutes until gravy slightly thickens.
  • For seasoning:
  • Heat oil, add mustard seeds and when they splutter, add jeera, fenugreek and curry leaves and saute for 2 minutes.
  • Pour the seasoning over curry and mix well.
  • Recipe Courtesy: Niya's World