You are here: Home> Cuisine > Indian Veg Recipes > Gujarati > Sprouted Curry with Methi Muthia
sprouted curry with methi muthia recipe | moong sprouts sabzi with methi muthia | muthia moong sabzi |
Tarla Dalal
16 December, 2015
Table of Content
sprouted curry with methi muthia recipe | moong sprouts sabzi with methi muthia | muthia moong sabzi | with 36 amazing images.
This sprouted curry with methi muthia is made from sprouted moong, coconut milk and deep fried muthias. Learn how to make sprouted curry with sprouted curry with methi muthia recipe | moong sprouts sabzi with methi muthia | muthia moong sabzi |
sprouted curry with methi muthia is a flavorful and nutritious Indian sabzi that combines the goodness of sprouted moong beans with the unique taste of methi muthias. Methi muthias are steamed or fried dumplings made with fenugreek leaves (methi) and a simple flour mixture.
They offer a delightful texture and a subtle earthy flavor to the dish. 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 a truly satisfying and wholesome meal.
Sprouted moong beans are packed with protein, fiber, vitamins, and minerals, making them a fantastic source of nutrition. Methi leaves are also rich in nutrients and have numerous health benefits. This moong sprouts sabzi with methi muthia is a perfect option for those looking for a nutritious and flavorful meal that is easy to prepare and enjoyed by all.
pro tips to make sprouted curry with methi muthia: 1. You can use a mix of sprouts (moong, chana, etc.) for added flavor and nutrition. 2. Add a little besan or rice flour to the methi mixture for better binding. 3. Instead of sprouts you can add other vegetables to the curry, such as potatoes, carrots, or cauliflower.
Enjoy sprouted curry with sprouted curry with methi muthia recipe | moong sprouts sabzi with methi muthia | muthia moong sabzi | with detailed step by step photos.
Tags
Preparation Time
15 Mins
Cooking Time
15 Mins
Total Time
30 Mins
Makes
4 servings
Ingredients
Main Ingredients
1 1/2 cups sprouted moong (whole green gram)
1 1/2 cups coconut milk (nariyal ka doodh)
2 tsp oil
1/2 cup chopped onion
salt to taste
To Be Ground Into A Smooth Paste (using Approx. 2 Tbsp Of Water)
3/4 cup chopped coriander (dhania)
1 tbsp 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 cup chopped fenugreek leaves (methi)
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 deep-frying
Method
For the methi muthias
- Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix well.
- Divide the mixture into 12 equal portions and roll each portion into a round.
- 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
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- 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.
- Add the prepared paste and coconut milk, mix well and cook on a medium flame for 2 minutes ,while stirring occasionally.
- Switch off the flame, add the methi muthias and mix gently.
- Serve sprouted curry with methi muthia immediately.
Sprouted Curry with Methi Muthia recipe with step by step photos
-
-
sprouted curry with methi muthia recipe | moong sprouts sabzi with methi muthia | muthia moong sabzi | then do try other muthia recipes also:
-
-
-
See the below image of list of ingredients for making sprouted curry with methi muthia recipe.
![]()
-
-
-
To make sprouted curry with methi muthia recipe | moong sprouts sabzi with methi muthia | muthia moong sabzi | in a mixer jar, add 3/4 cup chopped coriander (dhania). Coriander leaves possess a bright, fresh, and slightly citrusy aroma that adds a delightful fragrance to the curry.
![]()
-
Add 1 tbsp roughly chopped green chillies. Green chilies provide the desired level of spiciness to the curry. The amount used can be adjusted based on personal preference.
![]()
-
Add 1 small piece ginger (adrak). Ginger provides a subtle heat that enhances the spiciness of the dish without being overpowering.
![]()
-
Add 1 tbsp roughly chopped garlic (lehsun). Garlic has a strong, distinct flavor that adds depth and complexity to the masala.
![]()
-
Add 4 to 5 spinach (palak) leaves. In a sprouted curry with muthia recipe, spinach leaves add a vibrant green color, a slightly bitter flavor that balances the richness of the curry, and a boost of essential nutrients like vitamins A, C, and K, as well as iron and folate.
![]()
-
Add 2 tsp lemon juice. Lemon juice adds a bright, tangy flavor that cuts through the richness of the curry.
![]()
-
Add ¼ cup water.
![]()
-
Blend into a smooth paste.
![]()
-
-
-
In a deep bowl, add 1½ cups chopped fenugreek leaves (methi) leaves. Fenugreek leaves have a distinct, slightly bitter taste that adds a unique depth to the curry. This bitterness complements the mild flavor of the sprouted moong and muthia, creating a well-balanced taste.
![]()
-
Add 5 tbsp whole wheat flour (gehun ka atta). Whole wheat flour acts as a binding agent, holding the muthia mixture together.
![]()
-
Add a pinch asafoetida (hing).
![]()
-
Add 1 tsp sugar. Sugar adds a subtle sweetness that balances the savory and sometimes spicy flavors of the curry.
![]()
-
Add 1 tsp ginger-green chilli paste. The ginger and green chilies can help to balance the richness of the coconut milk or other creamy elements in the curry, adding a refreshing and invigorating touch.
![]()
-
Add 2 tsp oil.
![]()
-
Add ¼ cup water.
![]()
-
Mix well to form a dough.
![]()
-
Divide the mixture into 12 equal portions and roll each portion into a round.
![]()
-
Heat the oil in a deep non-stick pan and drop few muthias at a time.
![]()
-
Deep-fry the methi muthias till they turn golden brown in colour from all the sides.
![]()
-
Drain on an absorbent paper and keep aside.
![]()
-
-
-
Heat 2 tsp oil in a deep non-stick pan.
![]()
-
Add ½ cup chopped onions.
![]()
-
Sauté on a medium flame for 1 minute.
![]()
-
Add 1½ cups of sprouted moong (whole green gram). Moong sprouts are a rich source of protein, fiber, vitamins (like folate and vitamin C), and minerals (like iron and magnesium). They significantly boost the nutritional value of the curry.
![]()
-
Add salt to taste.
![]()
-
Add 1 cup of water.
![]()
-
Mix well.
![]()
-
Cover and cook on a medium flame for 5 minutes, while stirring occasionally.
![]()
-
Add the prepared paste.
![]()
-
Add the 1½ cups coconut milk (nariyal ka doodh).
![]()
-
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
![]()
-
Switch off the flame, add the methi muthias and mix gently.
![]()
-
Serve sprouted curry with methi muthia recipe | moong sprouts sabzi with methi muthia | muthia moong sabzi | immediately.
![]()
-
-
-
You can use a mix of sprouts (moong, chana, etc.) for added flavor and nutrition.
![]()
-
Add a little besan or rice flour to the methi mixture for better binding.
![]()
-
Instead of sprouts you can add other vegetables to the curry, such as potatoes, carrots, or cauliflower.
![]()
-
Nutrient values (Abbrv)per plate
| Energy | 442 cal |
| Protein | 10.2 g |
| Carbohydrates | 31.7 g |
| Fiber | 8.9 g |
| Fat | 32.2 g |
| Cholesterol | 0 mg |
| Sodium | 38.7 mg |
Click here to view Calories for Sprouted Curry with Methi Muthia
The Nutrient info is complete
Payal Parikh 86
July 1, 2021, 8:15 p.m.
This vegetable was spicy and the muthias were melting in my mouth...Worth a try !
rjpatel
Feb. 10, 2021, 3:23 p.m.
It taste awesome, worth try. Thanks a ton, Tarla Aunty for this recipe. Coconut milk and green paste makes a good combination for green gravy...amazing taste...members do try this recipe, it's so easy-yummy-tasty...
Raji Krishnan
Aug. 24, 2020, 11:54 p.m.
What to do with the ground paste? Are we supposed to add the paste with the coconut milk, or first only saute this paste with the onion. Pls clarify tnxs & regards
Tarla Dalal
Aug. 24, 2020, 11:54 p.m.
Hi, There was an error from our side, thank you for informing us, we have rectified the recipe...
Arnab Kumar
Nov. 17, 2016, 10:25 a.m.
Carrot is available easily in market throughout the year and it is affordable to everyone and have in your daily diet. My family alway include carrot in our everyday snacks, breakfast, lunch or dinner by making TarlaJi''s soups, sandwiches, salads, rice pulav dishes and my favorite Gajar Ka Halwa.
Tarla Dalal
Nov. 17, 2016, 10:25 a.m.
Hi, Thank you for your kind words...do try the recipes and let us know how you enjoyed them...happy cooking !!
Archana M
Aug. 23, 2016, 5 p.m.
Sprouted moong curry with methi muthias.. Creamy gravy.. perfectly cooked moong.. and the chatpata methi muthias.. completes the dish..Strong flavours of the masala.. makes one more hungry.. tried this recipe.. and just loved it.. to have it with plain rice..
