Recipe for easy to do Moong Sprouts Curry with coconut milk. Serve with rice or chapati. Recipe with video.
This Moong Sprouts Curry is an easy recipe that can be put together in under 30 minutes. Perfect for that busy weeknight dinner. There is no grinding of masalas etc… in this recipe making it perfect for bachelors to try. I have used canned coconut milk in this recipe to keep it simple.
Home made moong sprouts are preferred but if you are hard pressed for time, readymade works just fine. Here is the recipe to make sprouts at home. https://www.kannammacooks.com/sprout-moong-mung-beans-moong-sprout/
Moong sprouts, Horse Gram sprouts, Moth sprouts etc… can be used for making this recipe. Sometimes I use mixed sprouts too. I cook the sprouts in the pressure cooker briefly to make it a little soft. Alternatively the sprouts can be steamed and used in the recipe too.
I have used Bolsts curry powder for making this recipe. I have given the link for buying the same below. Having said that, you can use your favorite curry powder and that’s totally fine.
Here are some of the products you can buy online for making this recipe
Bolsts Curry Powder https://amzn.to/3KzBLnH 3 Liter Pressure Cooker https://amzn.to/3KKfELE Heavy Tri Ply Stainless Pan with lid https://amzn.to/3nQKLLI Coconut Milk https://amzn.to/3nQMujU Coconut Oil https://amzn.to/3IueeCQ
Here is the video of how to make moong sprouts curry
2 cups moong sprouts 1.5 tablespoon coconut oil 1/2 teaspoon cumin seeds 2 green chillies chopped 2 sprigs curry leaves, finely chopped 4 cloves garlic, chopped 1 inch ginger, finely chopped 1 cup onions, finely chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1.5 teaspoon coriander powder 1.5 teaspoon curry powder 3 tomatoes, finely chopped 1 pinch of sugar 4 sprigs coriander leaves (divided) 200 ml coconut milk 1 cup water
Steam the sprouts till soft. Set aside. Heat oil in a pan and add in the cumin seeds, green chillies, curry leaves, garlic and ginger. Saute for a few seconds. Add in the onions and saute for a couple of minutes till the onions are soft. Add in the salt and all the spice powders. Saute for a few seconds on a low flame. Do not saute the spice powders on a high flame as they might burn. Add in the chopped tomatoes and mix well to combine. Cover the pan with a lid and cook for five minutes till the tomatoes are mushy. Slightly mash the tomatoes so they look jammy. Add in the sugar and half of the coriander leaves. Add in the steamed sprouts. Add in the coconut milk and the water. Stir once. Simmer the curry for a few minutes. Finish with a generous sprinkle of coriander leaves. Serve hot with rice or roti.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
2 cups moong sprouts 1.5 tablespoon coconut oil 1/2 teaspoon cumin seeds 2 green chillies chopped 2 sprigs curry leaves, finely chopped 4 cloves garlic, chopped 1 inch ginger, finely chopped 1 cup onions, finely chopped 1 teaspoon salt 1/2 teaspoon turmeric powder 1 teaspoon red chilli powder 1.5 teaspoon coriander powder 1.5 teaspoon curry powder 3 tomatoes, finely chopped 1 pinch of sugar 4 sprigs coriander leaves (divided) 200 ml coconut milk 1 cup water
Steam the sprouts till soft. Set aside. Heat oil in a pan and add in the cumin seeds, green chillies, curry leaves, garlic and ginger. Saute for a few seconds. Add in the onions and saute for a couple of minutes till the onions are soft. Add in the salt and all the spice powders. Saute for a few seconds on a low flame. Do not saute the spice powders on a high flame as they might burn. Add in the chopped tomatoes and mix well to combine. Cover the pan with a lid and cook for five minutes till the tomatoes are mushy. Slightly mash the tomatoes so they look jammy. Add in the sugar and half of the coriander leaves. Add in the steamed sprouts. Add in the coconut milk and the water. Stir once. Simmer the curry for a few minutes. Finish with a generous sprinkle of coriander leaves. Serve hot with rice or roti.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 20m
Find it online : https://www.kannammacooks.com/moong-sprouts-curry/
Recipe for Bengaluru bakery style Khara Buns made from scratch at home. Savoury buns spiced with Indian aromatics and chillies. Recipe with video.
Khara Bun is a local Bengaluru Bakery specialty thats a favorite evening pick me up along with tea or coffee. It makes for a quick snack too. “Khara” means savory / spicy and the bun is spiced with aromatics and chillies. This bun can be easily prepared at home and here is the recipe for Bengaluru bakery style Khara Buns.
Ingredients you can buy online for making this recipe
Plastic Bench Scraper https://amzn.to/3Ixa6lQ Instant Dry Yeast https://amzn.to/3fW9hX7 Parchment Paper https://amzn.to/3AtqmRV Baking Sheet Pan https://amzn.to/3FVM7uN Pastry Brush https://amzn.to/3r4utkt Prep Bowls https://amzn.to/3tV4ptQ
Here is the video of how to make Khara Buns at home
Ingredients For The Khara Masala
2 teaspoon peanut oil 1/4 teaspoon cumin seeds 2 sprigs curry leaves, finely chopped 2 tablespoon onion, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon dried chilli flakes 1 teaspoon green chillies, minced 2 tablespoon coriander leaves, finely chopped
Other Ingredients
1/2 cup warm water 1 teaspoon sugar 1.5 teaspoon active dry yeast 1/4 cup warm milk 1.5 cups / 210 grams maida / all purpose flour 1/2 teaspoon salt 1/2 teaspoon peanut oil 2 tablespoon milk – for brushing buns
Extras
3 teaspoon ghee – for final brushing Flour for dusting and kneading
For the Khara Masala
Heat oil in a small kadai and add in the cumin seeds, curry leaves and the onions. Saute for a few seconds. Add in the turmeric powder, chilli flakes and the green chillies. Saute for a few seconds more. Finally add in the coriander leaves and saute till the leaves are wilted. Set aside.
For the Dough
Form a dough and knead the dough by hand for a good five minutes. The dough will be very soft and will stick to the hands. Dust the dough with little flour while kneading. But do not add too much flour while kneading as the dough will become dry and the buns will become very hard. Resist your temptation to add flour while kneading. Do not add more than a couple of tablespoons of flour while kneading. The dough will come together and start to stick less after kneading. Once the dough is smooth, transfer to an oiled bowl and cover with a plastic wrap or a shower cap.
Let the dough rise until doubled. It will take anywhere between 45 minutes to an hour depending on how humid the place you live is. Once the dough is doubled, remove the dough from the bowl and gently deflate it and knead briefly for a few seconds. Dust it with a sprinkle of flour to avoid the dough from sticking to the bench.
Divide the dough into eight equal pieces. Form each dough into a tight ball. Refer to the video as to how each ball is formed. Its important that there are no cracks while forming the dough else the final bun will show these cracks.
Let the balls rise on a sheet pan for 15-20 minutes.
Brush the buns evenly with milk.
In the mean time preheat the oven to 200 degree Celsius / 390 degree Fahrenheit for about 10-15 minutes. Bake the buns for 20 minutes.
Remove the buns and brush the buns with ghee / melted butter while its still hot.
Enjoy!!
- Author: Suguna Vinodh
- Prep Time: 60m
- Cook Time: 20m
