Moong Sprouts Korma Or How To Make Moong Sprouts Korma Recipe
by Tarla Dalal
When you want to pamper yourself, serve yourself some sprouts in this exotic, sumptuous way! A class apart from everyday accompaniments, this rich Moong Sprouts Korma combines the goodness of sprouts with the spicy experience of a korma revved up with a rich and flavourful cashew paste, tangy tomato puree and luscious fresh cream. Serve it hot and fresh with rotis and kadhi for a satiating meal.
Moong Sprouts Korma Or How To Make Moong Sprouts Korma Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups sprouted moong (whole green gram)
3 tbsp oil
1/2 cup grated onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/3 cup blanched and finely chopped tomatoes , refer handy tip
2 tbsp tomato puree
salt to taste
2 tbsp fresh cream
1/2 cup milk
1/2 tsp sugar
To Be Ground Into A Paste (using A Little Water)
1 tbsp broken cashew nut (kaju)
1 tbsp poppy seeds (khus-khus)
3 cloves (laung / lavang) of garlic (lehsun)
12 mm (1/2") piece ginger (adrak)
2 cardamoms (elaichi)
For Serving
parathas
Method
Handy tip:
- Method
- Heat the oil in a kadhai, add the onions, mix well and sauté on a medium flame for 1 to 2 minutes.
- Add the prepared paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
- Add the turmeric powder, coriander-cumin seeds powder, chilli powder, 1 tbsp water, mix well and sauté on a slow flame for 30 seconds.
- Add the tomatoes, tomato purée, moong sprout, salt and 2 tbsp of water and cover, cook on a medium flame for 4 to 5 minutes.
- Add the cream, milk, sugar, mix well and cook on a medium flame for 1 minute.
- Garnish with coriander and serve hot with parathas.
Handy tip:
- Handy tip:
- Take 2 medium sized tomatoes, place them in boiling water for 2 to 3 minutes, drain, peel, deseed and finely chop them.
Moong Sprouts Korma Video by Tarla Dalal
Nutrient values per serving
| Energy | 284 cal |
| Protein | 9.6 g |
| Carbohydrates | 22.8 g |
| Fiber | 5.9 g |
| Fat | 16.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 279.6 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 11.6 mg |
| Folic Acid | 7.2 mcg |
| Calcium | 113.4 mg |
| Iron | 1.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 18.9 mg |
| Potassium | 347.3 mg |
| Zinc | 1.2 mg |
Outbrain
A really tasty recipe. Quite a different taste as compared to regular Moong subzi.
Tastes excellent. Cashewnuts, poppy seeds and fresh cream enhance the taste. My family members and I enjoyed having it. It is a must try recipe !
I love trying new vegetarian recipes like to make and share it .
I was tired of having the regular moong subzi we have always. I then came across this recipe and it totally gives a new taste to the moong subzi. The tomato puree, fresh cream and the prepared paste are key ingredients giving a twist to the subzi. It is definitely 1 of the must try recipe.
Very easy to prepare, but great on taste!! The kids loved it