Green Moong Sprouts Curry with Jowar Roti

Name: Green Moong Sprouts Curry with Jowar Roti
Prep time: 20 min
Yield: 2 servings
Ingredients: 1 cup green moong, sprouted; 1 onion, finely chopped; 1 tomato, finely chopped; 1 tsp ginger garlic paste; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp cumin seeds; 1 tsp cold pressed oil; Salt to taste; Fresh coriander leaves, chopped; 1 cup jowar flour; Water, as needed, for the dough

Sprouting moong at home is one of the simplest ways to add a fresh, protein rich ingredient to a weeknight dinner without any special equipment or planning beyond a day of soaking and sprouting. This curry keeps the preparation straightforward, letting the sprouts hold their texture rather than cooking them down completely, and pairs them with a jowar roti that brings in a gluten free grain alongside the pulse. Together they make a dinner that sits light on the stomach, which is particularly useful for anyone eating close to bedtime or recovering from a heavier lunch. NUTRITIONAL BENEFITS Moong sprouts are a good source of plant protein, folate and vitamin C, and become easier to digest once sprouted. Jowar is naturally gluten free and rich in fibre, iron and magnesium, helping to keep blood sugar levels steady through the evening.

20 min 2 servings 640 kcal

640 kcal

Calories

28 g

Protein

104 g

Carbs

12 g

Fat

Ingredients

•1 cup green moong, sprouted
•1 onion, finely chopped
•1 tomato, finely chopped
•1 tsp ginger garlic paste
•1/2 tsp turmeric powder
•1 tsp coriander powder
•1/2 tsp cumin seeds
•1 tsp cold pressed oil
•Salt to taste
•Fresh coriander leaves, chopped
•1 cup jowar flour
•Water, as needed, for the dough

Method

1
Heat oil in a pan and add cumin seeds. Once they crackle, add the chopped onion and sauté until light golden.
2
2. Add the ginger garlic paste and cook for a minute, then add the tomato, turmeric and coriander powder. Cook until the oil begins to separate.
3
3. Add the sprouted moong with a little water. Cover and cook on low heat for 10 to 12 minutes, until tender but with some bite left.
4
4. Season with salt and finish with coriander leaves.
5
5. Knead the jowar flour with warm water into a soft dough. Pat or roll between two sheets of parchment and cook on a hot tawa until brown spots appear on both sides.
6
6. Serve the curry hot alongside the jowar roti.
7
SUMMARY
8
This meal pairs a protein rich sprouted moong curry with a gluten free jowar roti, making it a light yet satisfying dinner. It suits anyone looking to manage blood sugar levels or simply prefers a lighter, plant based meal in the evening.

Sprouts