Sprouted Beans Kadhi Recipe - Sprouted moong and kala chana make this kadhi more interesting

This recipe is contributed by Member madhavi krishnan.

Main Ingredients : Sprouted Green gram(अंकुरित मूंग), Sprouted black Bengal gram (kala chana)(अंकुरित काला चना)

Cuisine : Maharashtrian

Course : Dals and Kadhis

Sprouted Beans Kadhi

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Sprouted Beans Kadhi checkout Moong Phali Ki Kadhi . You can also find more Dals and Kadhis recipes like Mixed Kali Dal, Dal and green chillies sambar, Khatti Dal, Dal Fry. Or try out these recipes from Maharashtrian Cuisine like Shengdanyachi Amti, Green Mango with Onion Chutney, Methi Matar Malai, Gajar Tamatar Pulao.

Sprouted Beans Kadhi Recipe - how to make Sprouted Beans Kadhi


Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Sprouted Green gram boiled 1/2 cup

  • Sprouted black Bengal gram (kala chana) sprouted 1/2 cup

  • Yogurt 1/2 kilogram

  • Gram flour (besan) 4 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Black pepper powder to taste

  • Butter 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Whole dry red chillies stemmed 2-3

  • Asafoetida a pinch

  • Onion chopped 1 medium

  • Ginger paste 1 teaspoon

  • Coriander powder 1 teaspoon

  • Tomato sauce 1 tablespoon

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

  • Chaat masala 1 teaspoon


Step 1

In a large bowl mix together yogurt, besan, turmeric powder, salt, black pepper powder and four cups of water and mix well.

Step 2

Heat butter in a non-stick pan. Add cumin seeds, mustard seeds, dry red chillies, hing, onion and ginger and saute till onion becomes translucent.

Step 3

Add the yogurt mixture and mix well. Bring it to boil stirring continuously.Add sprouted moong and sprouted kala chana and cook for ten to fifteen minutes on low heat.

Step 4

Add tomato sauce, green chillies and coriander leaves and cook for more two to three minutes. Serve hot sprinkled with chaat masala

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