Mushroom Moong Sprouts Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Soya Urundai Kuzhambu, Valache Birde(Sprouted Beans in Coconut Gravy) , Chettinad Meen Kozhambu(Fish Curry) , Chettinad Kathrikai Ketti Kozhambu

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Ingredients

  • 1/4 kg - button mushrooms
  • 1/2 cup - sprouted whole moong dal
  • 1 - onion, chopped
  • 1 - tomato, chopped
  • 1 tsp - ginger garlic paste
  • 2 - green chillies, slit opened
  • 1/2 tsp - cumin powder
  • 1/4 tsp - turmeric powder
  • 1 tbsp - coriander powder
  • As required - oil
  • To taste - salt
  • 1 tsp - fennel seeds
  • Few - chopped coriander leaves
  • To grind:
  • 1tsp - poppy seeds
  • 3 tbsp - grated coconut
  • 1 tsp - black peppercorns

How to Make Mushroom Moong Sprouts Curry

  • Wash gently the mushrooms and chop them into medium sized pieces.
  • Heat oil in a pan and fry the fennel seeds.
  • Add the chopped onions, chopped tomatoes, ginger garlic paste, slit opened green chillies and saute, until the raw smell goes away.
  • Add the chopped mushrooms, sprouted moong dal, saute for a few minutes.
  • Meanwhile, grind the ingredients given under the list 'to grind', as fine paste and keep aside.
  • Add the turmeric powder, coriander powder, cumin powder, cook everything until, the oil separates.
  • Now add the ground paste, enough water and cook everything in low flame with the lid closed.
  • Once the sprouts and mushrooms get cooked put off the stove.
  • Add the chopped coriander leaves and give a stir.
  • Serve warm as side dish or as gravy with rice.
  • Recipe courtesy: Priya Easy N Tasty Recipe

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