Mixed Sprouts Curry

Mixed Sprouts Sabzi/Vegetable

Mixed Sprouts Sabzi/Vegetable

We joined the race. Long back though. But in order to revive the spirit of the so-called rat race I plunged again into a foray of ‘healthy food’. So I make greens one day, sprouts the next. Give porridge for dinner to sulky faces and sell squash soup as ‘the tastiest’ thing on earth. Yes, God gave them all a good mind of their own. Who am I trying to fool? sigh! I think I am just convincing myself that if I cook healthy, my family would be far from disease, pain and suffering. Ah, well.

So in those times when I go manic with my cooking, the family sorts out the yummy from the yucky. Some of the healthier stuff actually does taste good (please ask Elaine of foodbod.. she eats healthy ALL the time! I envy you Elaine šŸ™‚ ), like this sprouts curry I made the other day.

Sprouted and ready

Sprouted and ready

I mostly always mix all my beans/lentils to sprout. Its never only mung beans or only dew beans. A handful of mung, some dew beans(mat/moth), throw in some small black chick pea, a bit of dried white peas or anything you like! Soak overnight. Drain the water. Tie them all in a muslin cloth, sprinkle water over the tied cloth basket. Keep it for a day or two and let them germinate!

Mixed Sprouts

Mixed Sprouts

You can have them raw or cooked. I go the mid way usually. Cooking them a little bit till the raw smell and taste disappears but retaining the crunch. If you want to know more about sprouts, read here.

With Chappathis, pickle and salad

With Chappathis, pickle and salad

The Recipe:


  • 1 cup mixed sprouts
  • 1 small onion, chopped
  • 2-3 cloves of garlic, minced
  • a piece of ginger, minced
  • 1/2 tsp chopped green chilies – optional
  • 1 tomato, chopped
  • 1 tsp oil
  • 1/4 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder or as desired
  • 1/2 tsp coriander powder
  • juice of 1/2 a lime, salt to taste
  • coriander leaves to garnish


In a wok/kadai, heat oil. Splutter cumin seeds. Throw in the garlic, onions, ginger and green chilies. Saute till the onions turn translucent. Now add the tomatoes along with all the said spices. cover and cook till the oil starts to leave the sides of the wok. This may take about 10 minutes or so. Now add the sprouted lentils. sprinkle 2-3 tsp of water. Cover and cook till the sprouts are half done. I like mine not very mushy, so I add the sprouts in the end, but you could add it earlier in case you like them fully cooked.

Switch the flame off. Sprinkle lime juice and garnish with coriander leaves.
Serve as a salad or with chappathis or with any pulao or simple plain hot steaming rice.

Simple Nutritious lunch

Simple Nutritious lunch

Now for a note of caution:
Germinated raw food does not usually suit everyone. People suffering from gastric problems can get very uncomfortable after a small bowl of sprouts. Cooking the beans is easier to digest.

I suffer from migraine, and whenever I eat sprouts for dinner or raw, I end up with a splitting headache. Whereas, cooking the grains, having them during the day and combining them with garlic and ginger helps me get the best of everything that they have to offer šŸ™‚

Try a bite

Try a bite

This curry passed the acid test with my family’s taste buds. You try it too and if they don’t like it… well, I have some other recipes up my sleeve to include these wonder beans in your daily diet. šŸ˜‰


31 thoughts on “Mixed Sprouts Curry

    • Annoying??! Why, no!! I admire that you can resist n eat healthy all the time, just that I aberrate on many occasions n then feel terribly guilty. šŸ™‚ hav to learn to rein my taste buds n cravings!!

      • The thing is Namrata, I only eat the foods I like and want to eat and they all happen to sit under the healthy banner šŸ™‚ I have actually changed my tastes and choices so much that I don’t want to eat anything else anymore and I feel better for it. I’ve spent a whole lot of years going round and round the guilt track, believe me!!! It’s so nice to finally have got off it šŸ™‚ x

  1. your sprouts look perfect, and the curry delicious! I have not tried muslin cloth for sprouting, I think it would work well with high humidity like in India.

    • Yes muslin cloth works well for India, esp Mumbai. I don’t sprout for more than a day though, coz of the intense heat they tend to smell. So we polish them off when they just start to germinate.

    • oh really, you dont have to tie the mung beans! chick peas is high in protein, and sprouting them enhances the nutritional value ten fold. So yea, its a must try.

  2. Wow!!! Welcome back Namrata… what a smashing post… I love this type of mixed sprouts…and as always, your pictures are smashing ….

  3. This is just so healthy, nutritious and at the same time tasty curry for roti as well as rice. I soak the sprouts and prepare a very simple version of mixed sprouts curry without any masalas in it. This is a very different version. Ought to try!

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