Mixed Sprouts Gravy

A protein-packed, wholesome curry made with mixed sprouts – moong, matki, and chana – in a spiced onion-tomato gravy. This high-fibre dish is ideal for health-conscious cooking and tastes great with rice, roti, or as a bowl meal topped with a squeeze of lemon.

Ingredients

• 2 cups mixed sprouts (sprouted moong, matki, chana)
• 2 tbsp Precious cold pressed groundnut oil
• 1 tsp mustard seeds
• 1 sprig curry leaves
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, finely chopped
• 1 tsp turmeric
• 1.5 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• Lemon juice and fresh coriander to garnish

Step-by-Step Instructions

1. Steam or pressure cook sprouts for 2-3 minutes until just tender but not mushy. Set aside.
2. Heat oil in a pan. Add mustard seeds and let them pop.
3. Add curry leaves and onions. Fry until onions are golden.
4. Add ginger-garlic paste. Cook for 2 minutes.
5. Add tomatoes and cook until mushy.
6. Add all dry spice powders and cook for 2 minutes.
7. Add the steamed sprouts and stir to coat with masala.
8. Add 1/2 cup water. Cover and cook for 10 minutes.
9. Uncover, add garam masala and salt. Simmer 5 minutes until gravy thickens.
10. Finish with lemon juice and fresh coriander. Serve hot.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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