easy moong sprouts curry recipe | sprouted moong curry | hesaru kaalu palya
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.