Palak Sabji / Palak recipes / Alfalfa sprouts recipes

Sprouted Moong Spinach Curry / Palak Moong ki sabji /Alfalfa Sprouts Recipes 

Moong sprouts with palak ( palakura molakala kura ) is an interesting  combination which is very healthy. The soft and nutty texture of sprouts in creamy and silky spinach gravy is so yummy 😋 just like Palak paneer. Though this palak ki sabji is not as rich as palak paneer, but still the gravy is very delicious. The preparation is more or less similar to that of palak paneer with slight variations. Kids who are very fussy to eat sprouts would happily enjoy this curry. They would not even hint that there is an addition of sprouts in it. And it makes a great lunch box idea as well.  This goes very well with any flat bread 🍞 - roti, chapathi, puri, kulcha, naan, etc.

Palak (spinach ) is rich in iron, calcium, Vitamins B, C and E and Omega-3 fatty acids. Moong sprouts also known as alfalfa sprouts is a very good source of iron, Vitamin C, Vitamin K and folate. So, this combination with spinach and moong sprouts is very healthy and filling. This alfalfa sprouts recipe is very light on your tummy as well. 

In this recipe of sprouted alfalfa beans, the sprouts are cooked in the pressure cooker mainly for two reasons. First, to soften the sprouts prior to the addition in the gravy. Second, to remove the bacteria from the raw sprouts. There might be presence of  little bacteria while sprouting or even in the store - bought ones. Its always advisable to cook it rather consume raw sprouts to make it bacteria free. I have used the homemade sprouts which I will be posting very soon. 

You can also check my other healthy recipes with green leafy veggies :

Palak Rice

Palak dal 

Chukka Kura Pappu

Amaranth Dal

Amaranth Rice 

Murungai keerai idli podi

Murungai keerai sesame powder dry curry

Preparation

Pressure cook moong sprouts and potatoes until 2-3 whistles.

Allow the pressure to cool down. In the meantime clean and wash the spinach leaves along with their tender stems. Grind the spinach leaves, ginger, garlic, cumin seeds and green chillies to a fine paste.

Keep the ground paste aside. Heat oil in a pan. Add finely chopped onion and fry until they get brown colour on them.

Add the ground paste and turmeric and cook until there is no raw smell of spinach, ginger and garlic.

Add coriander powder, cumin powder, Garam masala powder, flax seed powder and salt.

Mix well. Sauté for a minute and add curd.

Mix well and cook for another minute. Now add the mashed potatoes and mix well.

Also, add the cooked sprouts and give a nice mix.

Add water and adjust the consistency according to your desire. Add tomato sauce, chilli powder and mix well.

Check for seasoning - salt, spice and masala. Add more if required. Cook covered until it comes to a boil. Switch off the flame and serve hot with any flat bread. Garnish with grated cheese just before serving. 

Ingredients

Potatoes 2

Sprouts 1 cup

Oil / ghee 3 tsp

Onion 2 finely chopped

Turmeric powder 1/2 tsp

Coriander powder  2 tsp

Cumin powder 1/2 tsp

Garam masala powder 1 tsp

Tomato sauce 2 tsp

Salt to taste

Chilli powder 1 tsp

Flax seed powder 1 tsp ( optional )

To grind

Spinach 2 bunches

Cumin seeds 1 tsp

Ginger 1" piece

Garlic 5 pods

Green chillies 2

Method

1. Wash the spinach leaves and keep aside.
2. Pressure cook sprouts and potatoes up to 2 whistles.
3. Grind all the items given under to grind list. Keep aside.
4. Heat oil or ghee in a pan and add the chopped onions. Fry until the onions turn light brown colour.
5. Add the ground paste and cook until the raw smell disappears.
6. Add all the spices namely coriander powder, cumin powder and Garam masala powder, chilli powder and flax seed powder. 
7. Cook for a minute and add curd. Mix well and cook for another minute. 
8. Add the mashed potatoes and the cooked sprouts and mix well. 
9. Adjust the consistency by adding water. 
10. Finish off with adding tomato ketchup ( tomato sauce ). Bring it to a boil and switch off the flame. 
11. Sprinkle grated cheese just before serving as a side dish.

Notes

• The addition of flax seed powder is for health reasons. It also gives a nice nutty texture to the curry. But it is optional. You can skip if you do not have it on hand. 
• Tomato sauce gives a nice sweet and sour taste to the curry making it a wholesome dish with the perfect flavour. So do not skip on it. 
• Other veggies like carrots, cauliflowers, etc., can also be added to this curry. Including paneer would also enrich the curry making it more healthy.

This post has been submitted to the Livogen Iron Chef Contest ...  http://www.livogen.in/iron-chef