Simple home style curry made with sprouted whole Moong dal and Paneer. I usually make this dish as a side dish whenever making chapati, plain sprouts gravy taste good with idli and kal dosai… adding paneer to this gravy is an eye catcher, just to get the picky eaters get their dose of healthy sprouts!
|1/2 cup||Whole green gram|
|1 cup (chopped)||Onion|
|1/2 cup (chopped)||Tomato (diced)|
|1 teaspoon||Ginger garlic paste|
|2 small||Green chilies|
|1/4 teaspoon||Turmeric powder|
|1 teaspoon||Red chili powder|
|1 & 1/2 tablespoons||Coriander /dhania powder|
|2 small sticks||Cinnamon stick|
|1/2 teaspoon||Cumin seeds|
|1/4 cup||Coconut milk(or ground coconut paste)|
|1 & 1/2 teaspoon||Salt(or to taste)|
|2 tablespoons||Coriander leaves|
Sprouting: Wash whole moong (green gram) and soak for 8 hours. Rinse them every 8 hours and cover to sprout. Check here for the sprouting procedure.
Masala: Heat oil and ghee in a pan and toast the whole garam masalas. (cloves, cinnamon and cardamom).
Add the cumin seeds and fry the onion and minced green chilies until golden.
Now add the ginger garlic paste along with tomatoes and cook for few minutes.
Add the sprouts along with turmeric, red chili powder, coriander powder and salt.
Add 1/4 cup and let it it cook covered for 3 minutes.
Add in fresh paneer cubes along with coconut milk or paste and simmer for few minutes.
Garnish with coriander leaves and serve as a wet curry with chapati or paratha.
I usually simmer until the gravy thickens like a dry masala and stuff them in my dosas, either way it taste good.
Serves 3 to 4 adults approx.
You may add more coconut milk for a thick creamy gravy.
You may add some kasuri methi for extra flavor.
Whole garam masala can be substituted with garam masala powder.