Mixed Sprouts Curry

•Mixed sprouts curry
•Bajra/ Pearl millet rotis
•Homemade kaju-pista shrikhand

This was our simple yet nutritious lunch spread a couple of days ago. With the stock of vegetables in my fridge depleting by the day, I switch between legumes and veggies to strike a balance.

The supermarkets are stocked with supplies, but I’m not ready to step out yet! This has been a good exercise/challenge whatever you might want to call it, but I feel like I’m much more organised and planned in terms of what I’m cooking for the next meal.

I’m sprouting the legumes before making curry… considering the health benefits of sprouts are manifold… it seems like a good option now more than ever! With the almost sedentary lifestyle during lockdown, it has become much more necessary to make each of that calorie we feed our bodies to be a healthy one… You agree?

I have used mixed sprouts… you may use brown chana, lobia, dry green peas, green moong, black urad, whole masoor, horse gram, etc. There are plenty of options to choose from. Mixing them up helps in increasing the nutritional value overall.

Here, I have used brown chana, black-eyed bean/ lobia white, dry green peas, and whole green gram/ sabut moong to make the sprouts. You may choose any legumes of your liking. The mix has to be well hydrated before we begin initiating the sprouting process. For this, the legumes are soaked overnight or upto 10-12 hours depending upon the kind you are using and the weather conditions. Warmer climatic conditions will require lesser time… So plan accordingly.

As I mentioned in my earlier posts, my lockdown days gluten-free roti routine is following the nutritious jowar➡️ ragi➡️ bajra➡️ maize➡️ rice loop! So, paired this mixed sprouts curry with bajra/pearl millet rotis here along with homemade kaju-pista shrikhand for a wholesome meal!

Sharing Mixed Sprouts Curry Recipe below. Also, check my other curry recipes too:

  1. Paneer Makhani/ butter masala
  2. Paneer bhurji/ masala
  3. Kadai Paneer
  4. Paneer Khurchan
  5. Paneer Pasanda
  6. Matar-Paneer
  7. Palak Paneer
  8. Kashmiri Dum Aloo
  9. Aloo Matar
  10. Potato Stuffed Capsicum/ Bharwa Shimla Mirch/ Stuffed Peppers
  11. Amaranth leaves curry/ Chaulai Ki Sabzi/ Rajgiri Soppina Palya
  12. Green Gram Curry/ Hare moong Ki Sabzi/ Hesaru Kaalina Palya North Karnataka Style
  13. Rajma
  14. Paneer-stuffed Capsicum | Bharwa shimla mirch | Cottage cheese stuffed peppers
  15. Nawabi paneer | Shahi paneer
  16. Kaju Masala
  17. Dill leaves lentil curry | Suva-toordal bhaji |Sabbasige soppina palya
  18. Chana masala |Chole Masala | Chickpeas curry
  19. Palak Kofta Curry | Spinach Balls Curry
  20. Punjabi Kadhi Pakoda
  21. Stuffed Okra/ Bharwan Bhindi/ Bhindi Fry

Mixed Sprouts Curry Recipe

Serves 3 to 4
1 Cup = 150 ml

Ingredients:

  • Brown chana – 1/4 cup
  • Black-eyed bean/ Lobia White – 1/4 cup
  • Dry green peas – 1/4 cup
  • Whole green gram/ sabut moong – 1/4 cup
  • Water – 3 cup
  • Onion – 1, medium, finely chopped
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 3/4 tsp
  • Asafoetida/ hing – a pinch
  • Curry leaves – 5 to 6
  • Garlic – 5 to 6 cloves
  • Dry red chilli – 1, broken in half
  • Salt – 3/4 tsp
  • Turmeric powder – 1/4 tsp
  • Green chilli paste – 1/2 tsp (Substitute -Red chilli powder 1/2 tsp)
  • Cashew nut/ peanut/ watermelon seeds/ musk melon seeds powder – 1 tbsp, coarse powder
  • Freshly grated coconut/ dry grated coconut – 1 tbsp (optional)
  • Garam masala powder – 1/2 tsp

Instructions:

  1. Add all the legumes to a bowl. Rinse well and soak them in sufficient water overnight or upto 12 hours until they are very well hydrated.
  2. Once hydrated, drain and place them in a cotton towel or cloth. Grab all the corners and make a tight bundle.
  3. Place it in a warm place. I usually prefer to keep inside the microwave. Keep for atleast 12 hours.
  4. Open and check if the legumes are sprouted. If not, continue to place in warm place for another few hours and check again. I found that because of the hot weather, the towel had dried up. I sprinkled some water to keep the towel wet. This time it took me about 16 hours totally to get 1/4inch long sprouts. The time may vary for you.
  5. Once sprouted, pressure cook them by adding 3 cup water and 1/2tsp salt for 2 whistles.
  6. Heat oil in a pan. Add mustard seeds and cumin seeds. Allow to crackle.
  7. Add curry leaves, broken red chilli, and garlic. Saute until garlic turns golden brown in colour.
  8. Add asafoetida. Mix well.
  9. Add finely chopped onion. Add the remaining salt. Saute until onions turn translucent.
  10. Add the cooked sprouts along with half of the water it was cooked in.
  11. Add green chilli paste/ red chilli powder, cashew nut/ peanut powder, grated fresh coconut (optional), and garam masala. Mix well. This will form the gravy base for this curry.
  12. Cover and bring to a boil. Turn off heat. Serve with your choice of flatbread or rice. Enjoy!

If you happen to try this Mixed Sprouts Recipe; leave a comment, let me know how it turned out. Click a picture, share on Instagram/Facebook and use in your posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles To see more of my work, follow me on

Stay indoors, stay safe, break the chain, flatten the curve!
Love
M❤️

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