Healthy and Yummy Moong Sprouts Korma Recipe | Yummyfoodrecipes.in By, 2018-02-12 Healthy and Yummy Moong Sprouts Korma Recipe | Yummyfoodrecipes.in Explore the taste ofHealthy and Yummy Moong Sprouts Korma Recipe. This is dish is healthy, tasty and spicy. It is perfect for any occasion. Prep Time: Cook time: Ingredients: 2 cupsmoong (whole green gram) sprouts,3 tbspoil,1/2 cupgrated onions,1/4 tspturmeric powder (haldi),1 tspcoriander-cumin seeds (dhania-jeera) powder,1 tspchili powder,1/3 cupblanched and finely chopped tomatoes (see the notes below),2 tbsptomato puree,saltto taste,2 tbspfresh cream,1/2 cupmilk,1/2 tspsugar, To Be Ground Into A Paste 10-12broken cashew nuts (kaju),1 tbsppoppy seeds (khus-khus),3clove of garlic (lehsun),2-inchginger (adrak),2cardamoms, Instructions: In a blender add cashew nuts, poppy seeds, garlic, ginger, a little water, and cardamom and blend to a smooth paste and keep it aside. Heat the oil in a kadhai, add the onions, mix well and fry on a medium flame for 1 to 2 minutes. Add the blended paste, mix well and cook on a slow flame for 1 to 2 minutes and stir occasionally. Add the turmeric powder, coriander-cumin seeds powder, chili powder, 1 tbsp water, mix well and fry on a low flame for 30 seconds. Add the tomatoes, tomato puree, moong sprout, salt, and 2 tbsp of water and cover, cook on a medium flame for 4 to 5 minutes. Add the cream, milk, sugar, mix it well and cook on a medium flame for 1 minute. Switch off the flame and garnish with coriander leaves and serve hot with roti. Notes Take 2 medium sized tomatoes, place them in boiling water for 2 to 3 minutes, drain the water and, peel the skin, de-seed and finely chop them. Meghna Nath

Healthy and Yummy Moong Sprouts Korma Recipe

Sprouts are the healthy and rich source of protein and fiber. So here is a yummy, delicious and healthy Korma recipe made from Moong Sprouts. This is perfect for lunch or dinner.You can relish this dish with roti or rice.

Ingredients

  • 2 cupsmoong (whole green gram) sprouts
  • 3 tbspoil
  • 1/2 cupgrated onions
  • 1/4 tspturmeric powder (haldi)
  • 1 tspcoriander-cumin seeds (dhania-jeera) powder
  • 1 tspchili powder
  • 1/3 cupblanched and finely chopped tomatoes (see the notes below)
  • 2 tbsptomato puree
  • saltto taste
  • 2 tbspfresh cream
  • 1/2 cupmilk
  • 1/2 tspsugar

To Be Ground Into A Paste

  • 10-12broken cashew nuts (kaju)
  • 1 tbsppoppy seeds (khus-khus)
  • 3clove of garlic (lehsun)
  • 2-inchginger (adrak)
  • 2cardamoms

Directions

  • In a blender add cashew nuts, poppy seeds, garlic, ginger, a little water, and cardamom and blend to a smooth paste and keep it aside.
  • Heat the oil in a kadhai, add the onions, mix well and fry on a medium flame for 1 to 2 minutes.
  • Add the blended paste, mix well and cook on a slow flame for 1 to 2 minutes and stir occasionally.
  • Add the turmeric powder, coriander-cumin seeds powder, chili powder, 1 tbsp water, mix well and fry on a low flame for 30 seconds.
  • Add the tomatoes, tomato puree, moong sprout, salt, and 2 tbsp of water and cover, cook on a medium flame for 4 to 5 minutes.
  • Add the cream, milk, sugar, mix it well and cook on a medium flame for 1 minute.
  • Switch off the flame and garnish with coriander leaves and serve hot with roti.
Notes
  • Take 2 medium sized tomatoes, place them in boiling water for 2 to 3 minutes, drain the water and, peel the skin, de-seed and finely chop them.

Meghna Nath

This Recipe Rate :
(0) Reviews

Reviews

Sign up for our Recipe of the Day newsletter