Mixed Sprouts Masala Sabzi is a combination of mixed sprouts in onion and tomato-based gravy and simmered with spices.  This delicious Sprouts Sabzi is made with a base of tomatoes, onions, and sprouts and includes a plethora of soft, juicy, and variety-filled germinated seeds, including moong, rajma, kabuli chana, kala chana, and masoor lentils. The semi-thick sauce acquires a distinctive texture as well as a luscious flavour when sautéed with rich, aromatic spices. The variety of sprouts is enticing at first glance.

The sprouting sabzi tempts you to grab a spoon without waiting to appreciate its outside charms because of its variety of sizes, shapes, and colours. The treat is light and healthy. Even kids could not resist this fingerlicious sprouts sabzi. It is a one-pot recipe with no hassle of washing the after dishes. The Sprouts enriched Sabzi comes out as absolutely nutritious and delectably awesome. 

Sprouts are often the sprouted seeds of various beans, including mung. Sprouts are believed to have originated in Belgium. They have a long history of use in nutrition and medicine. Ancient Chinese physicians suggested sprouts for treating a number of ailments 5,000 years ago. Sprouts are a vegetable that can be planted at any time of the year.

Preparation time: 15 mins

Cooking time: 20 mins

Servings: 2 bowls

Sprouts Subzi 

 

Ingredients:

    1 cup mixed sprouts (soaked for 4 hrs)

    ½ onion (finely chopped) 

    1 tomato (chopped)

    ½ tsp (ginger-garlic paste)

    1 green chilli (finely chopped)

    ¼ tsp (red chilli powder)

    ¼ tsp (cumin powder)

    ¼ tsp (dried mango powder)

    ¼ tsp (turmeric powder)

    ½ tsp (coriander powder)

    ½ tsp (garam masala) 

    Salt, to taste

    1 tsp oil

    Water, as needed

    2 curry leaves

    Coriander leaves (finely chopped)

Method:

    Heat some oil in a pressure cooker. 

    Once hot, add curry leaves, green chilli and ginger-garlic paste. 

    Sauté well for a few minutes.

    Add the finely chopped onions and cook until translucent and golden.

    Add tomatoes and simmer for a short while. 

    When the tomato releases its juices , add in the spices - salt, turmeric powder, and red chilli powder. 

    Include the dried mango powder, cumin powder, coriander powder, and mixed sprouts. Combine thoroughly.

    Let cook the spices over medium heat for 5-6 mins.

    Now, add in little water to adjust the consistency and so that the spices don’t stick at the bottom.

    Stir and secure with a lid. Allow it to cook for 6-7 whistles.

    Remove the lid, add garam masala powder to the sabzi. Put the lid on again.

    Once the water is evaporated, open the cooker and allow it to simmer .

    Garnish with fresh and finely chopped coriander.

    Serve hot and enjoy.

Savour this delectable and lip-smacking Mixed Sprouts Masala Sabzi with parathas or fluffed up phulkas or puris alongside a glass full of chilled buttermilk. Also serve a cucumber and onion salad for enriched flavours. Prepare this lightened up and filling meal whenever you run short of time or need some fuel to work actively, without dozing off.

Here's the recipe for Masala Mixed Sprouts Sabzi.