How to make Bean Sprout Kadhi -

Sprouted moong and moth make this kadhi extremely nutritious.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Moong Sprouts (अंकुरित मूंग ), Yogurt (दही)

Cuisine : Indian

Course : Dals and Kadhis

You can also find more Dals and Kadhis recipes like Dal Bukhara Peshawari Chana Toor Nu Khatti Meethi Dal-SK Khazana Dal Tadka

Bean Sprout Kadhi

Bean Sprout Kadhi Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bean Sprout Kadhi Recipe

  • Moong Sprouts blanched 1 cup

  • Yogurt blanched 1 cup

  • Yogurt 2 cups

  • Gram flour (besan) 3 tablespoons

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Ginger 1 inch piece

  • Green chillies 2

  • Oil 2 tablespoons

  • Cloves 5-6

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Black peppercorns 10-12

  • Dried red chillies 2-3

  • Asafoetida 1/4 teaspoon


Step 1

Whisk yogurt, a little water, gram flour, red chilli powder, salt, turmeric powder in a bowl till smooth.

Step 2

Grind ginger and green chilli with a little water and add and mix.

Step 3

Heat oil in a non stick pan, add cloves, cumin seeds, coriander seeds, black peppercorns, dried red chillies and asafoetida and sauté till fragrant.

Step 4

Pour in the yogurt mixture and cook, stirring continuously, till it comes to a boil.

Step 5

Reduce heat and let it simmer till the kadhi thickens.

Step 6

Add moong and moth sprouts and mix well.

Step 7

Serve hot with steamed rice or parantha.

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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.