Sprouts Curry: A Wholesome Dish, Spiced Up

Sprouts are one of the healthiest foods. But the way it is usually consumed is not too innovative. It is either eaten by itself or at most, used as an ingredient in an elaborate salad. But sprouts can be savoured in other ways too, such as a delicious curry too. 

There are several examples of sprouts curry, the one recommended in the recipe below is the South Indian-style Sprouts Curry. The crunchiness of the sprouts is complemented with a tangy and spicy gravy. The Sprouts Curry is made with a combination of black eyed peas and green gram or moong, which is soaked in water, drained, and left to rest for some hours. The sprouts are then cooked in tomato, onions, and a paste of coriander seeds, cumin seeds, and grated coconut, among other ingredints. It is finally tempered with spices, and flavoured some more with a little jaggery. 

Health benefits of black eyed peas and gram seeds 

Black eyed peas are a good source of calcium, iron, Vitamin A, magnesium, zinc, copper, manganese, folate, and more. Green gram is said to aid in digestion, is believed to control high blood sugar and high blood sugar, and help in weight loss. 

Here is a recipe of Sprouts Curry that will take minimum 15 to 20 minutes to make: 


1 cup green gram or moong

1 cup black eyed peas 

2 tomatoes

1 onion

1 coconut

Turmeric powder

Red chili powder

Cumin seeds

Coriander seeds


Cinnamon stick


Fenugreek seeds

Mustard seeds

2 dry red chilis

A little bit of jaggery

Curry leaves 

White lentil

Salt as per taste preference


Wash and soak green gram and black eyed peas in separate bowls for six hours each

Drain the green gram and black eyed peas, and transfer both to a cotton cloth, which should be bound for some hours

Next, cook the sprouts in one cup of water

Grate one coconut

Heat two teaspoons of oil in a pan, add two teaspoons of coriander seeds, one teaspoon of cumin seeds, one teaspoon of fenugreek seeds, 3 to 4 cloves, one cinnamon stick, and 4 to 5 curry leaves, and saute for two minutes

Put the above mixture in a mixie, along with one cup grated coconut, one tablespoon of the cooked sprouts, and some water, and grind together to make a paste

In a pan, heat two tablespoons of oil, and fry the tomatoes and onions, till the onions turn translucent. Add one teaspoon of turmeric powder and salt, and mix

Add the rest of the cooked sprouts, add one teaspoon turmeric powder, one teaspoon  red chili powder, and salt, and mix well

Add the paste and mix well 

Add two cups of water and bring to a boil

Add one teaspoon of jaggery

In another pan, heat oil put one teaspoon of mustard seeds, curry leaves, white lentils dry red chili, cinnamon and saute

Put the above-tempered spices into the curry

Serve hot 

Savour the Sprouts Curry with chapati or rice.