Name: Jain Sprouted Moong Sabzi
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Sprouted Mung Beans, lightly steamed; 1½ Tomato, roughly chopped for pureeing; 5 Cashews, soaked; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tsp Ground Coriander; ½ Green Chili Pepper; 1 tbsp Cooking Oil; ½ tsp Salt

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Low

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes boiling time.

Method

In a high-powered blender, unite the tomatoes, hydrated cashews, and the green chilli. Process the mixture into a completely flawless, structurally rich paste.
Bring the oil to temperature in a heavy wok. Introduce the cumin seeds, affording them the space to vigorously crackle and toast.
Carefully cascade the opulent tomato-cashew puree into the hot oil. Stir with intent and allow the base to cook down on a medium flame.
Whisk in the turmeric powder and coriander powder. Persevere with the sautéing process until the gravy physically thickens and the infused oil unmistakably separates from the mass.
Gently fold the perfectly steamed sprouted moong into the pan and season accurately with salt. Toss the contents with a light hand to guarantee every sprout is uniformly slicked with the masala.
Introduce a calculated splash of water, secure the lid, and mandate a brief 5-minute simmer—just enough time for the vibrant flavors to intimately meld. Serve the creation instantly.

How to tell it's done

Tender but firm sprouts covered in a smooth, vibrant orange, thick tomato and nut-based gravy.

Getting it right

Tip

The strategic inclusion of the cashew paste delivers the critical body, gloss, and profound richness required of the gravy, brilliantly bypassing any structural need for alliums like onions.

What to serve it with

At its most comforting swiped up with pillowy soft rotis, or served as a hearty companion to plain jeera rice.

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