Sprouted Green gram mushroom curry is a healthy and tasty curry made with a nice combination of sprouted green gram and mushroom. A healthy and spicy lentil curry made across India in different ways depending on the region, Its a coconut based curry, adding almonds and cashew nuts makes the curry rich in taste and nutritious curry to serve with any Indian bread.
Sprouted green gram – 200 gm
Button Mushroom – 200 gm
Onion – 1 medium chopped
Tomato – 1 medium chopped
Ginger garlic paste – 1 1/2 tsp
Green chilies – 2 no’s slit
Coriander – 1 tsp
Cumin powder – 1/4 tsp
Garam masala powder – 1/4 tsp
Chili powder – 1 tsp
Turmeric powder – 1/4 tsp
Kasuri methi – 1/2 tsp
Coriander – 2 tbs chopped
Salt to taste
Oil – 2 tbs
Salt to taste
To grind –
Coconut – 1/2 cup grated or roughly chopped
Cashew nut – 8 no’s
Almond – 6 no’s
Poppy seeds – 1/4 tsp
Rinse mushroom in water, drain the water, chop/cut it into 2 or 4 pieces and keep ready, keep all the ingredients handy to start.
Heat a pressure cooker pan by adding oil in it, when it is hot add onion and green chilies, fry until it turns to translucent, then add ginger garlic paste fry until the raw smell evaporates from it.
Add chopped tomatoes fry until it becomes soft, then add spice powders, mix well, saute for a while,
Add sprouted green gram into, fry until the raw smell evaporates from it. Add chopped mushroom fry for a while, add 1 small cup of water and salt to taste, bring the curry to boil, cook covered in a medium flame until done or pressure cook it for 1 whistle.
Ensure the sprouted green gram is cooked/done, add ground coconut paste into the curry, mix properly, bring it to boil for 3 to 4 min in a medium flame, bring the curry to gravy in consistency.
Once done switch off the flame, add kasuri methi, stir
Transfer the dish to a serving dish, garnish it with chopped coriander and Enjoy as a side dish for Roti/ chapati’s
Add spices to adjust to your taste, you can add coconut or coconut milk in preparation.