Sprouted Moong Makhani ~ Side dish for Rotis

Sprouted Moong Makhani

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

Sprouted Moong Makhani

1 tbsp Butter
1 tsp Cooking OIl
1 cup Moong Sprouts
1 cup Onions
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

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

How to make Sprouted Moong Makhani

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Sprouted Moong Makhani
Sprouted Moong Makhani is a rich and easy dish to make. If you have moong sprouts this is a quick dish to prepare and makes a delicious side dish to Rotis.
Sprouted Moong Makhani
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Rating: 0
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Rate this recipe!
Cuisine Punjab
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Gourmet Dals
Servings
Ingredients
Cuisine Punjab
By Cook Method Stovetop
Occasion Everyday Meal
By Diet Vegetarian
Dish Type Gourmet Dals
Servings
Ingredients
Sprouted Moong Makhani
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Have the moong sprouts ready, cook for 1 whistle and keep it aside. You can even parboil in a pan.
  2. Heat a pan with butter and oil, add the chopped ginger and garlic, saute well.
  3. Then add finely chopped onions along with slit green chilies. Cook until the onions turn colour
  4. Then add the tomato puree along with all the spice powders. Let this get cooked for 5 mins.
  5. Next, add the moong sprouts and simmer. Finally, add some water and when the gravy boils, add the cream and remove.
  6. Serve with rotis or naans

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10 comments

  1. 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.

  2. 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.

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