Sprouted Curry with Methi Muthia


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The beautiful colour of this Sprouted Curry with Methi Muthia will be the first thing that catches your attention, and this is because of the smart combination of coriander and spinach in the masala paste.


But, that’s the just the beginning of the whole, enjoyable story! The mouth-watering flavour of the curry, prepared with a balanced mix of coconut milk and a spicy paste, the crunch of sprouts and the crispness and aroma of freshly-prepared methi muthias, all come together to create an experience worth remembering.

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Sprouted Curry with Methi Muthia recipe - How to make Sprouted Curry with Methi Muthia

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Ingredients
1 1/2 cups sprouted moong (whole green gram)
1 1/2 cups coconut milk
2 tsp oil
1/2 cup chopped onions
salt to taste

To Be Ground Into A Smooth Paste (using Approx. 2 Tbsp Of Water)
3/4 cup chopped coriander (dhania)
2 tbsp roughly chopped green chillies
1 small piece ginger (adrak)
1 tbsp roughly chopped garlic (lehsun)
4 to 5 spinach (palak) leaves
2 tsp lemon juice

For The Methi Muthias
1 1/2 cups chopped fenugreek (methi) leaves
5 tbsp whole wheat flour (gehun ka atta)
a pinch asafoetida (hing)
1 tsp sugar
1 tsp ginger-green chilli paste
2 tsp oil
oil for deep-frying
Method
For the methi muthias

  1. Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well.
  2. Divide the mixture into 12 equal portions and roll each portion into a round.
  3. Heat the oil in a deep non-stick pan and deep-fry the methi muthias till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

How to proceed

  1. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  2. Add the moong sprouts, salt and ½ cup of water, mix well and cover and cook on a medium flame for 5 minutes, while stirring occasionally.
  3. Add the coconut milk, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.
  4. Switch off the flame, add the methi muthias and mix gently.
  5. Serve immediately.

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