Bean Sprout Recipe Indian

It is a proven fact that sprouts are an essential source of proteins for vegetarians and vegans. But many people get bored of it easily as all they can think of is a salad with sprouts. Worry not. I’m sharing a super easy, simple, tasty, healthy, and vegan-friendly recipe of Mixed Sprouts Curry in this post that will make you fall in love with sprouts again!

Whether you make this Sprouts Curry with just one type of sprouts or mixed sprouts like I usually do, it is going to be that one dish which will definitely make you include these protein rich plant-based ingredients more often in your diet. Because you are not just adding a dose of wholesomeness in your everyday meal but also using sprouts to make something more than just a salad.

The recipe is a no frills homely recipe. You can also make this curry with only mung bean sprouts or moth bean sprouts (matki). The curry has a thin gravy or ‘tari’ as we call in Hindi. You can also make the sabzi dry if you prefer.

How To Make Sprout Salad

This sprouts curry has North Indian flavors. All you have to do is to just pressure cook the mixed sprouts and then cook in into a gravy with your basic spices and spice powders, onion, ginger-garlic, green chilies and seasoning.

Personally, I love to eat this curry with chapatis or phulkas. However it also tastes really nice as a side dish with dal-rice or just with steamed rice by itself.

You do need to make the sprouts a couple of days before. You can read these posts on Sprouting mixed beans and Moong beans.

Indian Sprouted Mung Bean Stew With Greens

½ cup of mixed beans will yield about 2 cups of mixed sprouted beans. If using 4 or 5 different types of beans, then take equal quantities of all beans.

Serve this simple nutritious mixed sprouts curry with chapatis, phulkas and rice bhakri. Also goes well with bajra roti or jowar roti. The curry also goes well with whole wheat bread.

2. In a stovetop pressure cooker take the sprouts. Add 2.5 cups water. Stir and pressure cook the mixed sprouts for 5 to 6 whistles on a medium to high heat.

Bean Sprouts With Tofu...& Ashika's Hairdo :)

3.When the pressure settles down on its own, then only open the lid and check the sprouts. If the chana (chickpea) sprouts appear slightly uncooked, then add more water and pressure cook for some more whistles.

4.Heat 2 tablespoons of oil in a pan and crackle ½ teaspoon cumin seeds. Also add a pinch of asafoetida and stir. Skip asafoetida to make a gluten free recipe.

7. Add 1 teaspoon ginger-garlic paste. Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.

Mung Bean Sprouts Raita

14. Cover and simmer sprouts gravy for 10 to 12 minutes. Do check at intervals and if the sprouts gravy looks dry, then add some water.

17. Stir very well. The sprouts curry will have a bit of thin watery consistency. If you want a dry sabzi, then add a small amount of stock at step 12 and simmer the sprouts.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Sprouted Mung Bean Sauté With Coconut (upkari)

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

3.When the pressure settles down on its own, then only open the lid and check the sprouts. If the chana (chickpea) sprouts appear slightly uncooked, then add more water and pressure cook for some more whistles.

4.Heat 2 tablespoons of oil in a pan and crackle ½ teaspoon cumin seeds. Also add a pinch of asafoetida and stir. Skip asafoetida to make a gluten free recipe.

7. Add 1 teaspoon ginger-garlic paste. Stir and saute for a few seconds or till the raw aroma of ginger-garlic goes away.

Mung Bean Sprouts Raita

14. Cover and simmer sprouts gravy for 10 to 12 minutes. Do check at intervals and if the sprouts gravy looks dry, then add some water.

17. Stir very well. The sprouts curry will have a bit of thin watery consistency. If you want a dry sabzi, then add a small amount of stock at step 12 and simmer the sprouts.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

Sprouted Mung Bean Sauté With Coconut (upkari)

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.