Eating sprouts has several health benefits. This is a simple curry which taste good as a side dish for rice/roti. I have used sprouted channa with mixed vegetables.

Preparation time – 10 min

Cooking time – 15 min

Serves – 4

Ingredients:

Sprouted seeds – 250 gms

Mixed vegetable – 150 gms

Mustard seed -1/4 tsp

Onion-1/2 (chopped)

Curry leaves – 10 nos

For masala preparation: Paste -I

Onion – 1 medium (chopped into medium pieces)

Garlic – 3 to 4 cloves

Ginger – 1/2 inch

Cloves – 3 nos

Cinnamon – 2 pieces

Danya powder / coriander powder – 1 tbs

Chilli powder – 1/4 tsp

Turmeric powder – 1/4 tsp

Coriander leaves – 1 bunch

For masala preparation: Paste -II

Grated coconut – 1 cup

poppy seeds – 1 tsp

Procedure ;

Heat  a pressure cooker pan and oil, when oil becomes hot add mustard seed when it srarts to sparkle add curry leaves and chopped 1/2 onion, fry this onion till it becomes brown. Add sprouted seeds and chopped vegetables together and fry for 5 min and make a slim flame. Take a mixer jar add all the ingredients for paste -I as shown above and make a paste of it. Now add this masala paste to the sprouted seed mix properly, add water and salt. Pressure cook for one whistle.

Take a mixer jar add the ingredients for paste -II and make a fine paste out of it and add this paste to the above curry and bring to it boil for 5 to 8 min by adding little water. Turn off the flame.

Transfer the dish to a serving bowl and enjoy the curry with rice / roti.