Mangalorean Sprouted Moong Curry

Recipe by
Total Time:
2 days
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 100 g - green lentils, soaked for 6 hours
  • 2 cups - water
  • 1/2 meter muslin cloth
  • For the coconut paste:
  • 75 g - grated coconut
  • 1 tsp - dry roasted coriander seeds
  • 4 - dried red chillies
  • 1/4 tsp - turmeric powder
  • 1 tsp - tamarind paste
  • 2 tbsp - water
  • For seasoning: 2 tsp - oil
  • 1/2 tsp - mustard seeds
  • 1/2 tsp - cumin seeds
  • 1/2 tsp - fenugreek seeds
  • 6 strands - curry leaves

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

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