Name: Moong Sprouts Korma recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Ingredients: 2 cups moong (whole green gram) sprouts; 3 tbsp oil; 1/2 cup grated or chopped onions; 1/4 tsp turmeric powder; 1 tsp coriander - cumin seeds (dhania-jeera) powder; 1 tsp Chilli Powder; 1/3 cup blanched and finely chopped tomatoes; 2 tbsp Tomato puree; Salt to taste; 2 tbsp Fresh Cream; 1/2 cup Milk; 1/2 tsp sugar; To be ground into a paste (using a little water):; 1 tbsp broken cashewnuts (kaju); 1 tbsp poppy seeds (khus-khus); 3 clove of garlic (lehsun); 1 tsp ginger paste (adrak); 1 cardamom

ABOUT Moong Sprouts Korma RECIPE

This rich Moong Sprouts Korma combines the goodness of sprouts with the spicy experience of a korma, with a rich and flavourful cashew paste, tangy tomato puree and luscious fresh cream. Serve it hot and fresh with rotis and kadhi for a satiating meal.

Ingredients Serving: 4

2 cups moong (whole green gram) sprouts
3 tbsp oil
1/2 cup grated or chopped onions
1/4 tsp turmeric powder
1 tsp coriander - cumin seeds (dhania-jeera) powder
1 tsp Chilli Powder
1/3 cup blanched and finely chopped tomatoes
2 tbsp Tomato puree
Salt to taste
2 tbsp Fresh Cream
1/2 cup Milk
1/2 tsp sugar
To be ground into a paste (using a little water):
1 tbsp broken cashewnuts (kaju)
1 tbsp poppy seeds (khus-khus)
3 clove of garlic (lehsun)
1 tsp ginger paste (adrak)
1 cardamom

Instructions

Heat the oil in a kadhai, add the onions, mix well and saute on a medium flame for 1 to 2 minutes.
Add the prepared paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring occasionally.
Add the turmeric powder, coriander-cumin seeds powder, chilli powder, 1 tbsp water, mix well and saute on a low flame for 30 seconds.
Add the tomatoes, tomato puree, moong sprout, salt and 2 tbsp of water. Cover and cook on a medium flame for 4 to 5 minutes.
Add the cream, milk, sugar, mix well and cook on a medium flame for 1 minute.
Garnish with cream and serve hot with parathas.

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