Moong Sprouts Kadhi: Health And Comfort Rolled Into One

Looking for weight loss dishes that are equally palatable as well? Then your search has reached its destination, that is, Moong Sprouts Kadhi. The humble dish is a delectable, low-calorie, and nutritional dish for weight loss. This sweet and sour curd-based delish kadhi is prepared with gram flour, moong sprouts, curd, spices, and jaggery. It is then tempered with raw aromatic seeds and herbs after crackling in oil. 

This simple kadhi variation does not include fritters, which the latter usually consists of, and thereby makes an easy, comforting meal anytime with a handful of ingredients. With the inclusion of sprouts, the modest Kadhi receives an extra boost in nourishment, apart from a distinct taste.

Sprouts are generally the germinated seeds of a number of beans, like mung. Brussels sprouts were first grown in the 13th century close to Brussels, Belgium. In the fifth century, Brussels sprouts made their first appearance in northern Europe. Gemmiferous is the meaning of its group name - also used as a variety name (bud-producing). They have a rich medicinal and nutritional history. It has been reported that over 5,000 years ago, ancient Chinese doctors identified and recommended sprouts for treating a variety of diseases. 

Sprouts is a vegetables that can be sown at any time of year, grow in any climate, rival the nutritional value of meat, develop in 3 to 5 days, require no soil or sunlight, can be prepared without waste, and can be cooked with minimal energy. Although sprouts have remained a mainstay in the diets of Americans of Asian origin, it took the West generations to completely appreciate the nutritional benefits of this food. 

Here’s the recipe for Moong Sprouts Kadhi.

Preparation time: 15 mins

Cooking time: 20 minutes

Servings: 4


  • 1 cup moong sprouts (soaked for 4 hrs)
  • ¼ cup besan
  • 1 cup curd
  • 1-inch ginger (grated)
  • 1 green chilli (slit) 
  • 1 tbsp jaggery (crushed) 
  • A pinch of turmeric 
  • Salt, to taste
  • Water, as needed

For tempering:

  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • A pinch of asafoetida
  • 1 dried red chilli
  • 1 sprig of curry leaves


  • Heat water in a pot and add moong sprouts. 
  • Boil for 8 mins. Strain the water and keep aside.
  • In a mixing bowl, thoroughly combine besan and curd. Make sure not to leave any lumps. 
  • Add water to adjust the consistency and mix well.
  • Further add, grated ginger, green chilli, turmeric, jaggery, and salt. Mix well.
  • Place a kadhai or skillet over medium flame. 
  • Once heated, add this besan and curd mix into it. Cook until the gravy thickens.
  • Add the moong sprouts and cook for 5 mins.
  • Heat oil in a wok. 
  • Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves and asafoetida. Let them crackle. 
  • Add broken red chilli once the seeds start to change colour.
  • Transfer this tempering to the kadhi. 
  • Give a gentle stir and serve hot.

Relish this hot and tempering Sprouts Kadhi with wholesome khichdi for a great meal. You can also enjoy it with steamed rice or paratha. Include this filling meal in breakfasts, lunch or dinner. Serve it as a side dish or when you want to have a light meal.