Sprouted Green Gram Vegetable – Mung Bean Vegetable
Prep time: 
Cook time: 
Total time: 
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • 250 gms green gram sprouts
  • 3 tbsp ghee (clarified butter) Or oil
  • 7 to 8 curry leaves
  • 1 onion chopped
  • 1 t/s turmeric powder
  • 1 t/s mustard seeds
  • 1 t/s fenugreek seeds (methi seeds)
  • 5 to 6 garlic cloves chopped
  • 2 to 3 green chilies chopped finely
  • 1.5 tbsp ambadi masala powder
  • 1 tbsp garam masala powder
  • 1 t/s fennel seed powder (saunf powder)
  • 1 tbsp chat masala powder (optional)
  • 1 tbsp red chili powder
  • 1 t/s sugar
  • 1 t/s asofoetida (hing)
  • 1 cup water
  • 4 tbsp coriander leaves
  • salt for seasoning
  • Red Paste:
  • 2 tomatoes chopped
  • 6 to 7 curry leaves
  • White Paste:
  • 5 to 6 tbsp roasted desiccated coconut
  • 1 onion chopped
  • 1 tbsp black sesame seeds
  • 3 tbsp white sesame seeds
  • 2 tbsp melon seeds (magaj)
  • 2 green chilies chopped
  • 1.5 tbsp poppy seeds (khus khus)
  • 1 tbsp cumin seeds
  • 3 to 4 cashew nuts
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 3 tbsp water
How to make the recipe?
  1. Firstly keep all spices and vegetables handy. Let's make all paste now. For the red paste chop tomatoes. Combine tomatoes and curry leaves. Grind them into a processor until smooth paste is formed. Keep it aside.
  2. For the white paste roast the desiccated coconut until light brown. You could toast them in oven Or roast them on a pan.
  3. Combine roasted coconut and all the ingredients mentioned for white paste. Grind them into a processor until smooth paste formed. Add water if required. Keep this also aside.
  4. Take a medium sized wok Or vessel. Add oil Or ghee and place on low fire. Once oil is hot add mustard seeds, hing, curry leaves, fenugreek seeds, garlic, green chilies, few coriander leaves, sugar.
  5. Saute for a minute now add onion. Stir for a minute.
  6. Add turmeric, red chili powder, ambadi masala, garam masala, chat masala, fennel seed powder. Stir all nicely.
  7. It's time to add the red paste. Cook the red paste for 2 mins. Keep stirring ensure it doesn't stick to the bottom.
  8. Now add the sprouts add little water to it. Cook for 3 mins more.
  9. Add the white paste. Keep stirring and add the rest of water.
  10. Cover with a lid and allow to cook for 15 to 20 mins more. Don't forget to keep stirring and add salt for seasoning.
  11. Keep checking add water if required. Check the taste if spice is required add little red chili powder. Remove the lid and cook for 2 to 3 mins more. Once the sprouts are tender and cooked. Your Green Gram vegetable is ready.
  12. Garnish with coriander leaves. Serve hot with purees, rotis Or rice.
Nutrition Information
Serving size: 4 to 5 people
Recipe by Flavors of Mumbai at https://www.flavorsofmumbai.com/green-gram-vegetable/