Piping Pot Curry · by Meeta Arora★ 4.9 (8)
Sprouts Curry
NUTRITION · PER SERVING30M COOK
CAL 4%·PRO 7%
CARBS 12G53% OF CAL
3G FIBER0G ADDED6G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 4G41% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming curry of sprouted lentils and mung bean sprouts cooked in an onion-tomato sauce with ginger, garlic, and aromatic spices. Served with rice or flatbread as a nutritious, plant-based main.
mainindiancurrybeans🥘 pressure cooker🥄 saucepangluten freevegetarian
View the full recipe on Piping Pot Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon Ghee or Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper* (chopped (optional) )
- 1 cup Onion (diced)
- 1 cup Tomato (diced)
- 1/2 tablespoon Garlic (minced)
- 1/2 tablespoon Ginger (grated)
- 3 cups Sprouted Moong Dal (or sprouted Moth/Masoor )
- 2 cup Water
- 1 teaspoon Lime juice (or amchur)
- Cilantro leaves (chopped, to garnish)
- 1.5 teaspoon Coriander powder (Dhaniya powder)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt
At a glance
PER SERVING · TIME 30M
CAL 4%·PRO 7%
CARBS 12G53% OF CAL
3G FIBER0G ADDED6G INTRINSIC2G OTHER6G TOTAL SUGAR
FAT 4G41% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 597mg
- Total sugar
- 6g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 311mg
- Calcium
- 36mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 597MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.