How to Make Sprouted Mung Curry – Indian Recipe

Sprouted Mung ( Moong) Curry is such a simple and easy to make recipe with a wonderful, unique Coconut flavor. This Konkani (region in India) dish is one that you will remember for a long time. Refer to our previous video to learn how to Sprout Mung Beans.


Mung beans – 1 cup (dry)= 4 cups (sprouted)
Oil – 1 tbsp
Mustard Seeds – 1/2 tsp
Fenugreek Seeds – 1/2 tsp
Peppercorns – 20 or to taste
Coriander Seeds – 2 tbsp
Turmeric Powder – 1/2 tsp
Dry Red Chili – 5 or to taste
Shredded Coconut – 1 cup
Asafoetida – 1 pinch
Onion – 1 med, chopped
Tomatoes – 2 med, chopped
Water – 2.5 cups (approx)
Curry Leaves – few
Salt – to taste
Cilantro – for garnish
Lime/Lemon Juice – to taste


1. Heat 1 tsp of the Oil in a skillet on medium heat.
2. Add in the Mustard Seeds and allow them to pop.
3. Add in the Fenugreek seeds, Peppercorn and the Coriander Seeds.
4. Give it a 30-40 second roast and add in the Dry Red Chilies.
5. Constantly stir and cook till the spices give out a nice aroma AND the Chilies turn a darker color.
6. Add in the Shredded Coconut and keep stirring till the Coconut dries up.
7. Put all of the above in the blender and keep aside.
8. In the same pan/skillet, pour the balance of the Oil. Allow it to heat up.
9. Add in the Asafoetida and the Turmeric Powder and then the Onions.
10. Cook till the Onions turn golden.
11. Combine this in the blender with Coconut mixture.
12. Blend while pouring in the Water little at a time to make a smooth paste.
13. In a pressure cooker, add in the Sprouted Mung, Ground Coconut/Onion Mixture, balance of the Water, Curry Leaves, Salt and Tomatoes. Mix well.
14. Close Cooker and allow it to whistle 1 time.
15. Carefully release the pressure from the pressure cooker after 2-3 minutes by running cold water over the lid (in the sink) to avoid over-cooking.
16. Garnish with Lemon/Lime Juice and Cilantro and it is ready to serve.
17. Serve hot with Rice or Chapatis (We love to eat it by itself!) Serves 6-8.


1. Use desiccated Coconut if fresh is not available.
2. Don’t have a Pressure Cooker? No problem! Cook in a pan/pot for just a little longer time.

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0 thoughts on “How to Make Sprouted Mung Curry – Indian Recipe

  1. Hi,

    I bought some sprouts from Korean store (it says mung sprouts on the label) they are completely white and long in size different from what we make at home.
    Can I use these sprouts to simplify the process?

    1. Hi Kp,

      The taste and texture in this recipe comes from the actual bean with a little bit of sprouting. I am not positive because I have not tried it, but I think the sprouts from the Asian store are “too” sprouted and would not hold up in this recipe. They are probably better for a quick saute.

  2. This dish was amazing! I used coconut milk instead of shredded, and I just added about a can into the blender before putting everything into the pressure cooker. Amazing flavor!

  3. Hi Hetal and Anuja,

    Will be attempting this dish tonight as my sprouts are ready!
    I enjoy your videos, but i was wondering if you could re-master the older videos? I use your videos as a visual cookbook (laptop on the kitchen bench!)and the graininess of the older vids make it difficult to gauge some colour changes, etc as the dish progresses along.

    1. HI Gail,

      We hear your pain…but there are just so many more new recipes to conquer and so much effort goes into filming/producing the videos, that we hesitate at the thought of re-filming old videos. We may consider it though for some of the really popular recipes 🙂 Thanks!

    1. Hi Shobana,

      Sprouted mung is very different in taste and texture than plain soaked mung. You could use soaked mung, but the cooking time will be longer and the end result will be very different. You will also have to increase the water content.

  4. Made this today for lunch to go with chapathis. They were good. Just wondering since you mentioned that this is a Konkan/Goan style recipe, could it be made better if we also add in some coconut milk to make it more authentic? I love any dish that has coconut milk 🙂

    1. Hi Divya,

      hmmm…we have not tried it with coconut milk but it sounds really good (I love coconut milk, too) :).

  5. Hello Ladies,

    I have been visiting your sites for a while now & you guys have a good collection of recipes ! I tried this recipe & it was so yummy ! Interestingly I found the taste pretty familiar. When I checked with my mother, it turned out that she uses the same method in her cooking except that she does not use methi seeds. Instead she uses jeera & poppy seeds. Wow. This world is really small 🙂

    Anyway, would like to thank you both for your efforts & all the very best.

  6. I tried it but dont know how I got a bitter taste to the gravy. What could be the reason? Please advise so that I get the perfect taste

    1. Hi Maria,

      Hmmm…the only thing that is bitter in the ingredients list is the fenugreek seeds (hopefully you used the correct amount). Did you try the sprouted mung (raw) before cooking?

      1. Yes I did. The sprouted mung raw was perfect. Maybe the fenugreek seeds were extra or the masala burnt while frying???????

        1. Maria,

          Just a small doubt – Did you add the lime juice before taking off the heat?? If you add lime juice and then cook, it would make the dish turn bitter. Always add it in the end when you are about to turn off the heat.

  7. Hi Hetal&Anuja….I tried this.It’s okay,not so good…full of coriander seeds taste….actually it’s very easy recipe…but somewhere something wrong.

    1. Hi Hema,
      You have to blend the mixture paste into a smooth paste – make sure you do that next time so you don’t get pieces of Coriander while eating….

  8. I have a question about sprouting. Whenever I sprout grains, I find that a few dont sprout and in fact remain very hard. So I am unable to use the lot for salads as I keep getting those hard grains. Individually picking out the hard grains takes a lot of time…

    Anyone out there who has a solution to this – how to avoid this or how to pick out those hard grains quickly?

    Thnx in advance.

  9. Hi,
    I made the sprouted curry.I used sprouted mott beans (matki) instead of moong.It really came out YUM.You peoples video greatly help in cooking than other sites as they just mention the recipe atleast for juveniles like me.Thank you:)

  10. Hi!
    This curry can be use as maharastriyan ‘misal-pav’
    I guess it will be delicious with topping of yogurt,cilantro and fried peanut or ‘chivda’.
    you can have curry with fresh pav…what you say hetal and anuja?

  11. hi hetal n anuja..

    i tried tis recipe.. but it tasted a little bitter.. can u tell me d reason y? i mean wht wld hv gone wrong??

  12. hi hetal and anuja,
    i like all kinds of ur receipes.. i stay in abu dhabi who got marrieed about a year back and i don have any knowledge of cooking thanks to u both …can u suggest any receipe made from black eye beans my hubby loves them and has asked me to prepare… can u plz help me plzzz???????????

  13. Hi,

    The taste was there.. but the moong had a bitter taste… i bought the frozen moong from an indian store..any idea how to correct this … is it the moong or any flaws in my preparation?


  15. Hi Stu,

    Since mung cooks faster than most legumes, we’d say closer to 30 minutes without a pressure cooker. Be sure to keep adding water as needed.

  16. I also wanted to ask about the cooking time without a pressure cooker. Above, you said the time varies, but to help me with planning the meal, would you say it’s in the range of 30-60 minutes, 60-90 minutes, etc.?


  17. Thanks a million Hetal & Anuja… the dish came out great. My hubby loved it. I added a twist to it as he is not a fan of strong masalas… I followed your steps and at the end added an egg (I know not Vegetrian anymore) but it made it Awesome. I was looking for a Sprouts recipe for sometime now you guys are the best!! 🙂

  18. Hi Olga,

    You can make this recipe without a pressure cooker, but the cooking time may vary. You will probably need to add more water than the pressure cooker method. You can add a little at a time until the beans are tender. Wait until the beans are 3/4 cooked before adding the tomatoes. If you pre-cook the beans and add them in later, the flavor of the curry will not penetrate the beans.

  19. And one more question: I don’t have pressurecooker. How much time shall I cook the curry in a normal pan? Shall I add the tomatoes later on, after the curry has been cooking for some time? Or maybe it would be better to cook the sprouted mung separately and add it already cooked to the rest of ingredients and just simmer it for some time to obtain good taste??? Will be very grateful for your advise.

    Thanks for sharing these great recipes with us!!!

  20. Hi Arvind,

    It will be really hard to make this recipe without a blender. The coconut gravy is what makes it special. Most whole spices can be bought as powdered spices, but you won’t be able to get the correct consistency of the blended onions/coconut.

  21. Hi,

    Can the dish be made without using the blender ? Can you kindly let me know the list of spices that would be required in order to make the dish ? i.e without using the blender. I don’t have anything to grind and would really like to make this dish.

    Also, you did mention that the total quantity of water is 2.5 cups. Will it be the same if I make it without the blender ?


  22. I always like all your recipes, so thanks for this one too.

    My question is: Is it really worth sprouting the beans? I mean, I sprout the beans to have it in a salad, which I absolutely love eating. But just to make a curry does it give any different taste than if we were using plain whole soaked mung dal?

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