30-Minute Moong Sprouts Curry Recipe

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• 1 tablespoon light olive oil
  Ingredient note

  Source: 1 tablespoon light olive oil
• 1 teaspoon cumin seeds
  Ingredient note

  Source: 1 teaspoon cumin seeds
• 1 each small onion (chopped into chunks)
  Ingredient note

  Source: 1 small onion (chopped into chunks)
• 3 each garlic cloves
  Ingredient note

  Source: 3 garlic cloves
• ½ inch ginger
  Ingredient note

  Source: ½ inch ginger
• 1 each thai green chili (or serrano)
  Ingredient note

  Source: 1 thai green chili (or serrano)
• 2 each roma tomatoes
  Ingredient note

  Source: 2 roma tomatoes
• ¾ teaspoon salt
  Ingredient note

  Source: ¾ teaspoon salt
• ½ teaspoon turmeric
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  Source: ½ teaspoon turmeric
• 1 teaspoon coriander powder
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  Source: 1 teaspoon coriander powder
• ½ teaspoon cumin powder
  Ingredient note

  Source: ½ teaspoon cumin powder
• 1 teaspoon garam masala powder
  Ingredient note

  Source: 1 teaspoon garam masala powder
• 1 teaspoon Kashmiri red chili powder
  Ingredient note

  Source: 1 teaspoon Kashmiri red chili powder
• 2 cups green moong dal sprouts
  Ingredient note

  Source: 2 cups green moong dal sprouts
• 2 cups water
  Ingredient note

  Source: 2 cups water
• 2 tablespoon cilantro (chopped)
  Ingredient note

  Source: 2 tablespoon cilantro (chopped)
• ½ teaspoon freshly squeezed lime
  Ingredient note

  Source: ½ teaspoon freshly squeezed lime

1. Temper the cumin. Heat 1 tablespoon oil in a medium pot over medium heat. Add 1 teaspoon cumin seeds and sauté for about 30 seconds, until fragrant.
2. Sauté the aromatics. Add ½ chopped onion, 3 chopped garlic cloves, ½-inch grated or finely chopped ginger, and 1 chopped green chili. Sauté for about 3 minutes, until the onion softens.
3. Add tomatoes and spices. Stir in 2 chopped Roma tomatoes, along with salt, turmeric, ground coriander, ground cumin, garam masala, and Kashmiri chili powder. Mix well so the spices coat the tomatoes evenly.
4. Cook the masala. Sauté the tomato-spice mixture for about 3 minutes, stirring occasionally, until the tomatoes soften and the masala comes together.
5. Add the sprouts and simmer. Stir in 2 cups of moong sprouts and 2 cups of water. Mix well, scraping up any masala from the bottom of the pan. Bring to a gentle boil, then lower the heat, cover, and cook for about 15 minutes, or until the sprouts are tender but still have a little bite. Add a splash of water if the curry gets thicker than you like.
6. Finish with cilantro and lime. Stir in 2 tablespoons chopped fresh cilantro and finish with a generous squeeze of fresh lime juice. Taste and adjust the salt or chili as needed.