Moong – a.k.a. whole green gram – sprouts are easily one of the healthiest pulses in your kitchen. The pulses provide you with the best of nutrients and can be revved up to make some exotic preparations.
A fancier take on the moong is this rich moong sprouts korma. The dish strikes the perfect balance between healthy and delicious with the nutrients of moong dal and the delicious goodness of a korma. Follow this recipe to make a sumptuous and wholesome moon sprouts korma.
Moong sprouts in a korma gravy.
Heat the oil in a kadhai and add the onions. Mix well and sauté on a medium flame for 1 to 2 minutes.
Puree the ingredients for the korma paste and mix well with the sautéed onions.
Cook on a slow flame for 1 to 2 minutes, stirring occasionally.
Add the turmeric powder, coriander-cumin seeds powder, chili powder, 1 tablespoon water, mix well and sauté on a slow flame for 30 seconds.
Add the tomatoes, tomato purée, moong sprout, salt and 2 tablespoons of water and cover, cook on a medium flame for 4 to 5 minutes.
Add the cream, milk, and sugar. Mix well and cook on a medium flame for 1 minute.
Garnish with coriander and serve hot with parathas.