Mushroom Moong Sprouts Curry

My followers knows very well that i do prepare sprouts at home quite often and i'll cook them atleast once a week since sprouts are extremely nutritious and healthy also its recommanded to take them quite often if possible. If i forget to prepare them at home i'll get atleast sprouts from organic shops and make food with them.Recently i tried this curry with button mushroom and homemade moong sprouts for our dinner to serve along with rotis. Trust me this curry will definitely satisfy your tastebuds and goes awesome as side dish for rotis, you can also enjoy this vegan curry with rice as well.

Both mushroom and sprouts works out wonderful in curry and if you dont like mushrooms you can replace it very well with potatoes or else mixed veggies.Somehow my choice will definitely go for mushrooms and obviously button mushrooms works wonder in this curry.Sending to Srivalli's Side dish Mela.

1/4kg Button mushrooms
1/2cup Sprouted whole moongdal
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger garlic paste
2nos Green chillies( slit opened)
1/2tsp Cumin powder
1/4tsp Turmeric powder
1tbsp Coriander powder
Oil
Salt
1tsp Fennel seeds
Chopped coriander leaves

To grind:
1tsp Poppy seeds
3tbsp Grated coconut
1tsp Black peppercorns

Wash gently the mushrooms and chop them as medium sized pieces.

Heat oil in a pan, fry the fennel seeds.

Add the chopped onions,chopped tomatoes, ginger garlic paste,slit opened green chillies and saute until the raw smell goes away.

Add the chopped mushrooms, sprouted moong dal, saute for few minutes.

Meanwhile grind the ingredients given under the list 'to grind' as fine paste and keep aside.

Add the turmeric powder, coriander powder,cumin powder, cook everything until the oil gets separates.

Now add the grounded paste,enough water and cook everything in lower flame with lid closed.

Once the sprouts and mushrooms gets cooked,put off the stove.

Add the chopped coriander leaves and give a stir.

Serve warm as side dish or as gravy with rice.