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
Sprouted Moong Makhani
Ingredients
- 1 tbsp Butter
- 1 tsp Cooking Oil
- 1 cup Moong Sprouts
- 1 cup Onions finely chopped
- 1 tsp Ginger chopped
- 1 tsp Garlic chopped
- 2 to 3 Green Chillies
- 1 cup Tomato puree
- 1 tsp Red Chili powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/4 tsp Garam Masala
- 1/4 cup Cream
- Salt to taste
Instructions
- 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
vaishalisabnani says
I normally use sprouts for salads and missal , the makhani gravy version sounds interesting , I am sure it will be a hit .
Jayashree says
I usually have moong sprouts on hand and add a handful of it to a lot of things including upma. This looks like something I should try out.
Sandhiya says
I do prepare curry with moong sprouts in the same way expect cream, normally i use coconut paste. It must be delicious with rotis.
Harini says
It is a chore for me to sprout the moong beans. I end up forgetting to soak and let them sprout. More so because of the weather here.
The gravy sounds flavorful. A wonderful accompaniment to roti.
BhawanaSingh says
I used sprouted moong in salad and misal pav, and in bhel too. It taste great actually. Not yet tried making this kind of curry. But looking very tasteful. Your paratha looks like the way my mom cooks.
Sandhya Ramakrishnan says
We love moong and this is a great dish with the sprouted ones. So creamy and the added benefits of the sprouted moong is a bonus. I am going to sprout some extra next time.
sapana says
Makhani moong sprout looks very creamy and rich. I would love to eat this with hot chapatis.
Annapurnaz says
Moong dal makhni is a nice and healthier twist to the dal makhni that we make with urad dal
Priya Suresh says
Very healthy and protein rich moong makhani, dunno why i never tried making makhani with sprouts, interesting side dish Valli.
mayurisjikoni says
Nice way to use sprouted moong and make it into a makhani.