Mixed Sprouts Curry

Highly nutritious and wholesome, mixed sprouts curry made with a combination of sprouted lentils, beans, nuts, and seeds. Enjoy with a bowl of steaming rice or roti or by itself.

Mixed Sprouts Curry

A wholesome and highly nutritious recipe that is naturally vegan and gluten-free. This dish goes well with plain rice, or with roti or chapati. It makes a hearty meal, perfect for cold, wintery days. The curry has a thin soupy consistency or gravy, as we call in Hindi “Tari”.

Sharing a recipe using a combination of sprouted lentils, beans, nuts, and seeds. This recipe will work with just one type of lentils or beans, or you can use any combination to suit your taste palate. I like to include sprouted nuts and seeds for additional nutritional value, but it is optional.

For this mixed sprouts curry, I took an equal quantity, 1/4 cup each of mung beans (whole moong), moth beans (matki), Kala chana, black-eyed peas (lobia), raw peanuts, and a teaspoon of fenugreek seeds (methi dana).

I used the guide “How to grow sprouts – lentils and beans” which I have already shared on my blog.

Serve this delicious mixed sprouts curry with steamed rice, roti, paratha, or gluten-free jowar roti or bajra roti. It goes well with crusty bread, dip the bread in a soupy curry and enjoy.

Turn this mixed sprouts curry into a hearty, sprouted lentil stew. Add veggies such as carrots, celery, and spinach or kale to make it into a hearty stew.

I love sprouts, and they make an excellent addition to your weekly diet. Easy to digest and are a powerhouse of nutrients.

I have included instructions to make this mixed sprouts curry in an instant pot, stovetop pressure cooker, and in saucepan.

Ingredients

I used a combination of sprouted lentils, beans, nuts, and seeds. I used mung beans (whole moong), moth beans (matki), black-eyed peas (lobia), Kala chana, raw peanuts, and fenugreek seeds (methi dana) sprouts.

For the base of the curry, I used veggies such as onion, tomato, ginger, garlic, and green chili.

Some Indian aromatics such as coriander powder, red chili powder, amchur, turmeric powder, and garam masala. Whole spices such as cumin seeds, and dried bay leaf.

When serving the dish, I added some freshly squeezed lemon juice and a handful of fresh cilantro.

How to make Mixed Sprouts Curry in an Instant Pot?

Turn on sauté (more). Add oil, cumin seeds, bay leaf, and chopped onions. Sauté for 3-5 minutes, or until onions are translucent.

Add chopped garlic, and sauté for 30 seconds.

Add chopped tomato, ginger, and green chili. Dry spices – coriander powder, red chili powder, turmeric powder, dried mango powder. Sauté for 3-5 minutes, or until tomatoes are soft.

Note: Add garam masala after pressure cooking the sprouts.

Add mixed sprouts, water, and salt to taste. Close the lid with a vent in the sealing position.

Turn on Pressure Cook (high) for 4 minutes. Let pressure release naturally, around 10 minutes, and then release the remaining pressure manually.

Add garam masala, and lemon juice.

Garnish with some fresh coriander. Serve hot with steamed rice, roti or paratha.

Enjoy this nutritious and easy-to-make Mixed Sprouts Curry!

How to make Mixed Sprouts Curry in a stovetop pressure cooker?

Follow the same steps as above for the stovetop pressure cooker. Cook on high pressure for 2 whistles and let the pressure release naturally.

How to make Mixed Sprouts Curry in a saucepan?

You can also make this mixed sprouts curry in a saucepan on the stovetop. Follow the same steps as above. Add the sprouts and water to the saucepan. Cover with a lid and cook until the sprouts are soft. This will take about 10-15 minutes. Stir the curry at regular intervals.

How to serve mixed sprouts curry?

Mixed sprouts curry is typically served over steamed white rice (Chawal), some yogurt, and some onion salad. It also goes well with roti or paratha or crusty bread.

I also like to serve Gobi Aloo [Indian Cauliflower Potato Stir Fry], or Aloo Suva [Indian Fried Dill Potatoes] as a side dish.

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Some lentils & beans recipes for you to try!

Dal Makhani (Madras Lentils)

Punjabi Chole [Chana Masala]

Lobia Masala [Black Eyed Peas Curry]

Kala Chana [Black Chana Masala]

Green Moong Dal