MOONG SPROUTS KORMA

MOONG SPROUTS KORMA

"Moong" (known as Green Gram or Moong Bean in English)  is a healthy legume which is said to be more beneficial when sprouted.  I use this from time to time in different recipes. Elsewhere in this blog you will find recipes of Sprouted Moong Salad, Sprouted Moong Cutlets and Sprouted Moong Usli.

The first step is to sprout the beans. You do this by soaking moong beans overnight or for 7-8 hours. Drain the water the next day and keep the beans in a wet muslin cloth in a cool place for it to germinate. On the third day, you will find that the beans have sprouted.

By way of information, usually 1 cup of moong beans should give you about 3 cups of sprouted moong. Of course, these days you do get sprouted moong in packets.

Today's recipe is adapted from Moong Sprouts Korma by Tarla Dalal

Ingredients:

• Moong Sprouts, 2 cups
• Onion, large-sized, 1
• Turmeric Powder, 1/4 tsp
• Coriander & Cumin Seeds Powder, 1 tsp
• Chilli Powder, 1 tsp
• Tomatoes, blanched and finely chopped, 1/3 cup
• Tomato Puree, 2 tbsp
• Salt, to taste
• Fresh Cream, 1-2 tbsp
• Milk, 1/2 cup
• Sugar. 1/2 tsp
• Oil, 2-3 tbsp
• Coriander Leaves, finely chopped, for garnish

To Be Ground Into A Paste using a little water:

• Broken Cashewnuts, 1 tbsp
• Poppy Seeds, ( Khus Khus), 1 tbsp
• Garlic Cloves, 2-3
• Ginger, 1/2 " piece
• Green Cardamoms, 2

Method:

Prepare the ground paste using the ingredients listed above. Keep aside.
Grate the onion and keep aside
Blanch the tomatoes by placing them in boiling water for 2-3 minutes
Allow them to cool, drain the water, peel and finely chop the tomatoes. Keep the blanched tomatoes aside.
Prepare the tomato puree and keep aside.
Heat oil in a thick-bottomed kadhai, and when it gets hot add the grated onion and saute on medium flame for 1-2 minutes

Add the ground paste prepared earlier, mix well and cook on low flame for 1-2 minutes stirring occasionally

Next add the turmeric powder, coriander and cumin seeds powder, chilli powder, and 1 tbsp of water, 

Mix well and saute on low flame for 1/2 minute taking care that the spice powders don't get burnt

To this add the blanched tomatoes, tomato puree, moong sprouts, salt and 2 tbsp of water

Mix well and cook covered on medium flame for about 5 minutes

Add the cream, milk and sugar. Mix well and cook on medium flame for 1 minute
Adjust the consistency to meet your needs by adding water, if required.

Finally, garnish with chopped coriander leaves
Serve hot with rotis, naan, puris etc.