Indian Sprouted Mung Curry
Sprouted Mung ( Moong) Curry is such a simple and easy to make recipe with a wonderful, unique Coconut flavor. This Konkani (region in India) dish is one that you will remember for a long time.
Coconut Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/2 tsp
Peppercorns – 20 or to taste
Coriander Seeds – 2 tbsp
Turmeric Powder – 1/2 tsp
Dry Red Chili – 5 or to taste
Unsweetened Shredded Coconut – 1 cup
Asafoetida – 1 pinch
Onion – 1 med, chopped
Tomatoes – 2 med, chopped
Water – 2.5 cups (approx)
Curry Leaves – few
Sea Salt – to taste
Cilantro – for garnish
Lime/Lemon Juice – to taste
1. Heat 1 tsp of the Oil in a skillet on medium heat.
2. Add in the Mustard Seeds and allow them to pop.
3. Add in the Fenugreek seeds, Peppercorn and the Coriander Seeds.
4. Give it a 30-40 second roast and add in the Dry Red Chilies.
5. Constantly stir and cook till the spices give out a nice aroma AND the Chilies turn a darker color.
6. Add in the Shredded Coconut and keep stirring till the Coconut dries up.
7. Put all of the above in the blender and keep aside.
8. In the same pan/skillet, pour the balance of the Oil. Allow it to heat up.
9. Add in the Asafoetida and the Turmeric Powder and then the Onions.
10. Cook till the Onions turn golden.
11. Combine this in the blender with Coconut mixture.
12. Blend while pouring in the Water little at a time to make a smooth paste.
13. In a pressure cooker, add in the Sprouted Mung, Ground Coconut/Onion Mixture, balance of the Water, Curry Leaves, Salt and Tomatoes. Mix well.
14. Close Cooker and allow it to whistle 1 time.
15. Carefully release the pressure from the pressure cooker after 2-3 minutes by running cold water over the lid (in the sink) to avoid over-cooking.
16. Garnish with Lemon/Lime Juice and Cilantro and it is ready to serve.
17. Serve hot with Brown Rice or Quinoa Serves 6-8.
1. Use desiccated Coconut if fresh is not available.
2. Don’t have a Pressure Cooker? No problem! Cook in a pan/pot for just a little longer time.