Sprouted Moong Makhani is a rich and easy dish to make as a side dish for your rotis. We mostly make this for dinner when we have moong sprouts on hand. We frequently make moong sprouts and use it in various dishes as salads, as parathas and then this rich makhani gravy.
If you are not used to sprouting moongs at home, you can use readymade sprouts as well. This Makhani is not as rich as the regular Dal Makhani and even in this I tag it as Moong Dal just to refer this being a gravy, however, I only used whole moong in this gravy.
This is part of the BM#85 Main Course with Rice/Gravy dish.
Sprouted Moong Makhani
1 tbsp Butter
1 tsp Cooking Oil
2 to 3 Green Chillies
1 cup Moong Sprouts
1 cup Onions
1/4 tsp Garam Masala
1 tsp Ginger chopped
1 tsp Garlic chopped
Salt to taste
1 cup Tomato Puree
1 tsp Red Chili Powder
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/4 cup Cream
Have the moong sprouts ready, cook for 1 whistle and keep it aside. You can even parboil in a pan.
Heat a pan with butter and oil, add the chopped ginger and garlic, saute well.
Then add finely chopped onions along with slit green chilies. Cook until the onions turn colour
Then add the tomato puree along with all the spice powders. Let this get cooked for 5 mins.
Next, add the moong sprouts and simmer. Finally, add some water and when the gravy boils, add the cream and remove.
Serve with rotis or naans