How to make Moong Phali Ki Kadhi -

This kadhi is made with sprouted beans and peanuts

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Sprouted green gram (अंकुरित मूंग), Raw peanuts (कच्ची मूंगफली)

Cuisine : Gujarati

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Tauk Dal Punjabi Pakorewali Kadhi Dal Dhokli Dal Capsicum

Moong Phali Ki Kadhi

Moong Phali Ki Kadhi Recipe Card


Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Moong Phali Ki Kadhi Recipe

  • Sprouted green gram 1

  • Raw peanuts 1/4 cup

  • Sour yogurt 1 cup

  • Oil 2 tablespoons

  • Salt to taste

  • Dried red chillies 2

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Ginger,chopped 1 teaspoon

  • Curry leaves 1 sprigs

  • Gram flour (besan) 1 teaspoon

  • Jaggery (gur) 2 teaspoons


Step 1

Put yogurt in a deep bowl. Heat oil in a deep non stick pan.

Step 2

Put ½ cup sprouted moong in a mixer jar, add a little water and grind coarsely. Add it to the yogurt along with salt and mix well.

Step 3

Roughly chop red chillies. Add fenugreek seeds, cumin seeds, red chillies, asafoetida, ginger, raw peanuts to the oil in the pan and sauté. Add a whole sprig of curry leaves and continue to sauté till fragrant.

Step 4

Add gram flour to the yogurt mixture and mix well. Add 1 cup water and mix.

Step 5

Add the remaining sprouts to the pan and sauté. Add the yogurt mixture and mix well.

Step 6

Add jaggery and stir till it dissolves. Cook till both moong and peanuts get cooked.

Step 7

Serve hot with steamed rice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.