Sprouts Masala Recipe: A Simple and Healthy Curry
Sprouts masala is a quick and nutritious curry packed with the goodness of mixed sprouts. It’s flavorful, easy to prepare, and pairs wonderfully with rotis, puris, or even rice. Here’s a step-by-step guide to making this delicious dish.
Contents
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Ingredients:
- Mixed sprouts – 2 cups (mung bean, chickpeas, etc.)
- Oil – 2 tablespoons
- Cumin seeds – 1 teaspoon
- Onion – 1 medium, finely chopped
- Green chili – 1-2, finely chopped
- Ginger-garlic paste – 1 teaspoon
- Salt – to taste
- Chili powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Coriander powder – 1 teaspoon
- Lemon juice – 1 tablespoon
- Coriander leaves – 2 tablespoons, chopped
Instructions:
1. Prepare the sprouts:
If using raw sprouts, rinse them thoroughly and boil them in water until tender but not mushy. Drain and set aside.
2. Sauté the spices:
Heat oil in a pan on medium heat. Add cumin seeds and let them sizzle.
3. Cook the aromatics:
Add chopped onions and sauté until they turn golden brown. Stir in green chilies and ginger-garlic paste. Cook for a minute until fragrant.
4. Add spices:
Reduce the heat and add turmeric powder, chili powder, and coriander powder. Mix well and cook for 30 seconds.
5. Combine sprouts:
Add the cooked sprouts to the pan. Mix well to coat them with the spice mixture.
6. Season and simmer:
Add salt and a splash of water to adjust the consistency. Let the curry simmer for 5-7 minutes for the flavors to meld.
7. Finish with lemon and coriander:
Turn off the heat and stir in lemon juice. Garnish with fresh coriander leaves.
Serve:
Enjoy your sprouts masala hot with rotis or puris. Its tangy and spicy flavors make it an irresistible dish for any meal!
Tip: For a creamier texture, add a tablespoon of yogurt or a splash of coconut milk while simmering the curry
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