Zucchini N Sprouted Moong dal Kurma

Recipe by
Total Time:
1 hour 25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 1 cup - Zucchini (pieces)
  • 1/2 cup - Sprouted green gram
  • 1 tsp - Ginger paste
  • 1 tsp - Garlic paste
  • 1 tsp - Garam masala powder
  • 2 - Green chillies
  • 1 tbsp - Poppy seeds
  • 1/4 cup - Grated coconut
  • 2 each - Bay leaves, cinnamon sticks, and cloves
  • 1 - Onion medium (chopped finely)
  • 1 - Tomato (chopped)
  • 1 tsp - Peppercorns and cumin seeds
  • Oil (as needed)
  • Salt
  • 2 tbsp - Coriander leaves, chopped

How to Make Zucchini N Sprouted Moong dal Kurma

  • Pressure cook sprouted green gram with a cup of water for 3 whistles.
  • Heat oil in a kadai, add the bay leaves, cinnamon sticks and cloves and fry them well.
  • Add the onions, tomatoes and ginger garlic paste and cook.
  • Meanwhile, dry roast poppy seeds, peppercorns and cumin seeds. Keep aside.
  • Add one cup of zucchini pieces to the cooked vegetables, stir and cook.
  • Add the garam masala powder, green chillies and salt.
  • Grind the roasted spices with coconut in a blender. Add a cup of water.
  • Add the cooked moong dal to the zucchini pieces, along with the cooked water. Bring to boil.
  • Now add the ground spices to the gravy, stir and cook covered until the zucchini gets cooked. Stir occasionally.
  • Garnish with the coriander leaves and remove from fire.
  • Serve with parathas, chapattis, idlis or dosais.
  • Recipe courtesy: Priya Easy N Tasty Recipe