Sprouts are said to be rich in digestible energy, bio-available vitamins, minerals, amino acids, proteins, and phytochemicals. These nutrients are essential for human health. One of the most common sprouts is that of mung bean (pesalu); other common sprouts are of chickpeas (senagalu) and barley. Mung beans can be sprouted either in light or dark conditions. Those sprouted in the dark will be crispier and whiter, but have less nutritional content than those grown in partial sunlight.
I’ve used mung bean and chickpea sprouts to prepare the curry. You can also also add potato or eggplant which further enhances the taste of the curry.
Sprouts : 2 cups
Potato/ Eggplant : 2; medium
Onion : 1; finely sliced
Tomato : 1; finely sliced
Ginger garlic paste : 1 tea spoon
Turmeric powder : 1 big pinch
Chilli powder : as per taste
Garam masala powder : 1/4 table spoon
Hing/ Asafoetida : 1 big pinch (optional)
Oil : 2 table spoons
Cumin seeds : 1/4 tea spoon (optional)
Mustard seeds : 1 tea spoon
Methi seeds : 1/4 tea spoon (optional)
Curry leaves : 1 twig
Salt : to taste
Coriander leaves : 1 tablespoon chopped leaves
1. Cook sprouts with potato (or eggplant) by adding required amount of salt and water.
2. Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, methi seeds, curry leaves and saute for few seconds.
3. Add sliced onion and saute till it turn translucent. Add hing and saute for few seconds. Add ginger garlic paste and saute.
4. Add sliced tomato and saute till it is cooked softly.
5. Add chilli powder, turmeric powder, garam masala powder and saute.
6. Add water from cooked sprouts, salt (water from sprouts already has some salt. so be careful while adding more salt to curry) and bring to boil.
7. When required consistency is obtained, add cooked sprouts, chopped coriander leaves and mix well. Switch off the flame and leave the curry on stove for 5 minutes. Serve hot with rice or chapati.