Warm, richly spiced, and built for a satisfying meal, moong sprouts curry recipe | sprouted moong curry | hesaru kaalu palya is a vegetarian north karnataka curry made with oil, mustard, and jeera / cumin in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4 Servings
- Category: curry
- Cuisine: north karnataka
Ingredients
- 4 tsp oil
- 1 tsp mustard
- 1 tsp jeera / cumin
- pinch hing / asafoetida
- few curry leaves
- 2 clove garlic (finely chopped)
- ½ tsp ginger paste
- 1 chilli (slit)
- 1 onion (finely chopped)
- 1½ tomato (finely chopped)
- ¼ tsp turmeric
- ½ tsp kashmiri red chilli powder
- ½ tsp jaggery
- 1 tsp salt
- 2 cup moong sprouts / hesaru kaalu molake
- 1½ cup water
- 2 tbsp coriander (finely chopped)
Method
- firstly, heat 4 tsp oil and splutter 1 tsp mustard, 1 tsp jeera, pinch hing and few curry leaves.
- also saute 2 clove garlic, ½ tsp ginger paste and 1 chilli.
- additionally, add 1 onion and saute well.
- further, add 1½ tomato and saute until it turns soft and mushy.
- now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp jaggery and 1 tsp salt.
- saute on low flame till the spices turn aromatic.
- furthermore, add 2 cup moong sprouts. to prepare moong sprouts soak 1 cup of moong overnight, later tie in cloth and rest for 24 hours. refer to how to prepare moong sprouts.
- also, add 1½ cup water and mix well. add more water if you are looking for gravy consistency.
- cover and simmer for 15 minutes or till sprouts are cooked completely.
- finally, add 2 tbsp coriander leaves and serve hesaru kaalu palya / moong sprouts curry with jolada rotti / chapati.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
