Moong Sprouts Korma Video by Tarla Dalal

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When you want to pamper yourself, serve yourself some sprouts in this exotic, sumptuous way! A class apart from everyday accompaniments, this rich Moong Sprouts Korma combines the goodness of sprouts with the spicy experience of a korma revved up 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.

Recipe Description for Moong Sprouts Korma Or How To Make Moong Sprouts Korma Recipe

Preparation Time: 15 mins
Cooking Time: 12 mins
Makes 4 servings
Show me for servings

Ingredients

2 cups sprouted moong (whole green gram)
3 tbsp oil
1/2 cup grated onions
1/4 tsp turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1/3 cup blanched and finely chopped tomatoes , refer handy tip
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 cashew nut (kaju)
1 tbsp poppy seeds (khus-khus)
3 cloves (laung / lavang) of garlic (lehsun)
12 mm (1/2") piece ginger (adrak)
2 cardamoms (elaichi)

For Serving
parathas

Method

Heat the oil in a kadhai, add the onions, mix well and sauté 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 sauté on a slow flame for 30 seconds.
Add the tomatoes, tomato purée, 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 well and cook on a medium flame for 1 minute.
Garnish with coriander and serve hot with parathas.

Handy tip: