sprouted curry with methi muthia recipe | moong sprouts sabzi with methi muthia | muthia moong sabzi |
by Tarla Dalal
5/5 stars 100% LIKED IT
1 REVIEW
ALL GOOD
Added to 188 cookbooks
This recipe has been viewed 219042 times
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.
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 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 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 and 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.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per serving
| 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 |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe