Sprouted Moongdal Kurma

By Priya Srinivasan - I Camp in My Kitchen - Thursday, May 13, 2010

Had some Fresh Sprouts handy, made this kurma for Dinner, tasted great with Chapthis.

2 cups Moongdal Sprouts
2 medium size onions, finely chopped
2 medium size tomatoes, finely chopped
1 tsp ginger-garlic paste
1 tsp Red Chilli powder
1/2 tsp coriander powder
1/2 tsp Garam masala
1/4 cup Milk
Coriander for garnishing

For making paste
2 tsbp freshly grated coconut
1 tsp cumin seeds
2nos green chillies
a fistul of fresh Coriander

Combine all the above ingredients in a mixie and make a fine paste with lil water.

Pressure Cook Sprouts until soft.. Heat oil in a pan, splutter mustard seeds, add onions and ginger-garlic paste, saute till translucent. Add the tomatoes and add lil water and let them cook.When the tomatoes are cooked, add red chilli powder, coriander powder and garam masala. Let it cook for a while, sprinkle some water to avoid burning of masalas. Now add the cooked sprouts, grinded coconut mixture and a cup of water, adjust the salt. Let it cook in a slow flame for 15-20 minutes. Once the rawness of all the masala's escapes, add milk and mix well. Take it off the flame. Garnish with coriander and Serve Hot with Roti's/Chapathi's.

Sending this to CWS-Cumin Seeds, hosted @ Sara's Corner, Event by Priya and MLLA-23, hosted by Susan

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  1. Wonderful idea of using sprouted moong dal...kurma looks very tasty

  2. wow........ i smell real maharashtrian food dear. jst one thing we wont add that is milk rest its very nice dear.

  3. I do love a kurma. The cream sauces are always so richly lush, but not always highly caloric. This is a lovely recipe.

    Thank you, Priya, for sending it to MLLA 23!

  4. Thanks a lot pals, good to c ur comments!!!! Very encouraging!!!


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