Скачать или смотреть Mixed Sprouts Curry Recipe 🍛 Healthy Indian Lunch for Rice & Roti | ASMR Cooking by Sizzle & Chop

If you're looking for a hearty, healthy, and downright delicious Indian lunch idea—this sprouts curry is it. Made with a mix of moong, chana, matki, and other sprouted lentils, it’s slow-cooked in a flavorful onion-tomato masala until thick, creamy, and packed with nutrition. Rich in fiber, plant-based protein, and gut-friendly enzymes, this curry is a comfort food that’s actually good for you!

It’s perfect with steamed rice, roti, or even millet flatbreads—and fits beautifully into Ayurvedic, low-GI, or clean eating routines. Whether you're eating light or craving something nourishing, this traditional Indian sprouts gravy is your go-to for wholesome meals that don’t compromise on flavor.

Ingredients for Sprouts Curry Multi-Cuisine style

Oil – as needed
Cumin Seeds (Jeera) – 1 tsp
Onion – 2 (finely chopped)
Ginger Garlic Paste – 1 tbsp
Green Chillies – 2 (slit)
Salt – 1 tsp
Tomato – 1 (sliced)
Turmeric Powder – ⅓ tsp
Red Chilli Powder – 1½ tsp
Coriander Powder – ½ tsp
Mixed Sprouts – 1 cup (moong, chana, etc.)
Water – 1½ cups
Coriander Leaves – for garnish
Lemon Juice – from 1 lemon

*How to Make Sprouts Curry (Step-by-Step)*?

Ready to transform simple sprouts into something soul-satisfying?

Follow this wholesome Indian-style recipe for Mixed Sprouts Curry—a dish that’s as nourishing as it is flavorful.

1. Heat oil in a deep pan. Toss in cumin seeds and let them crackle to release their earthy aroma.
2. Add chopped onions and sauté until they turn soft and golden.
3. Mix in ginger garlic paste and cook until the raw smell disappears—it adds a punch of warmth and depth.
4. Drop in green chillies and salt. Stir everything to coat well.
5. Now add chopped tomato and sprinkle turmeric, red chilli powder, and coriander powder. Pour a dash of water to prevent sticking and help the spices bloom.
6. Mash the tomatoes gently with your ladle. Cover and let this spicy base simmer for about 5 minutes.
7. Add your mixed sprouts and 1½ cups of water. Cover and let it cook low and slow—around 45 minutes to 1 hour—stirring every 10 minutes so it doesn’t stick.
8. Once the sprouts are soft, mash a few with your spoon (or add a boiled potato) to give the curry a thicker, homestyle texture.
9. Finish with coriander leaves and lemon juice for a pop of color and zest. Serve warm with rice or roti—it’s comfort in a bowl!

This isn’t just a recipe—it’s your perfect balance of flavor, fiber, and feel-good food.

Why You’ll Love This Sprouts Gravy?

Packed with plant-based protein and fiber – Keeps you full, nourished, and energized without feeling heavy.
100% vegan & naturally gluten-free – A wholesome choice for all kinds of eaters, no special ingredients needed.
Pairs beautifully with roti, rice, quinoa, or millets – The kind of curry you’ll always want on the side!
Great for your gut – With prebiotic-rich sprouts and anti-inflammatory spices like turmeric, it helps soothe digestion.
Meal prep magic – Make once, eat for days. This curry only gets tastier with time!

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📢 Disclaimer: Cooking time for sprouts can vary depending on the type—moong, chana, and moth beans all take slightly different times to soften. Always rinse your sprouts well before cooking to remove any dirt or unwanted residues. Don’t forget to taste and adjust the spices or water as you go, especially if you prefer a thicker or thinner gravy. And make sure to cook the sprouts until they’re tender—this not only helps digestion but also brings out the best flavor.