Sattvic Sprout Curry
This Sattvic Sprout Curry comes together really fast. It's packed with good stuff and has a nice, gentle spice that's perfect for any weeknight.
Ingredients
- 1 cup mixed sprouts (mung bean, moth bean, chickpea)
- 0.25 cup Toor dal
- 2 medium tomatoes
- 1 medium green chili
- 1-inch ginger
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon coriander powder
- 0.25 teaspoon red chili powder
- 0.5 teaspoon salt
- 2 tablespoons ghee
- 0.25 cup fresh cilantro leaves
- 2 cups water
Instructions
- Wash 1 cup mixed sprouts thoroughly under running water. Rinse 0.25 cup Toor dal multiple times until the water runs clear.
- Chop 2 medium tomatoes finely. Slice 1 medium green chili. Peel and grate 1-inch ginger.
- Heat 2 tablespoons ghee in a 3-liter pressure cooker over medium heat.
- Add 0.5 teaspoon cumin seeds to the hot ghee and let them splutter for about 15-20 seconds.
- Add the grated 1-inch ginger and sliced 1 medium green chili. Cook for 1 minute until fragrant.
- Add the finely chopped 2 medium tomatoes. Cook for 3-4 minutes, stirring occasionally, until they soften and the ghee begins to separate.
- Stir in 0.25 teaspoon turmeric powder, 0.5 teaspoon coriander powder, and 0.25 teaspoon red chili powder. Cook for 30 seconds, stirring continuously.
- Add the washed 1 cup mixed sprouts and rinsed 0.25 cup Toor dal to the pressure cooker. Mix everything well with the spices.
- Pour in 2 cups water and add 0.5 teaspoon salt. Give it a good stir.
- Close the pressure cooker lid and cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Once done, turn off the heat and allow the pressure to release naturally.
- Carefully open the lid. Stir the curry well. If it's too thick, add a little hot water to reach your desired consistency. Taste and adjust salt if needed.
- Transfer the Sattvic Sprout Curry to a serving bowl and garnish with 0.25 cup fresh cilantro leaves. Serve hot with whole wheat roti or brown rice.