Comments on: How to Make Sprouted Mung Curry – Indian Recipe

By: hetal

hetal — Tue, 13 May 2014 14:04:03 +0000

In reply to Kp.

Hi Kp,

The taste and texture in this recipe comes from the actual bean with a little bit of sprouting. I am not positive because I have not tried it, but I think the sprouts from the Asian store are “too” sprouted and would not hold up in this recipe. They are probably better for a quick saute.

By: Kp

Kp — Sun, 11 May 2014 13:33:00 +0000

Hi,

I bought some sprouts from Korean store (it says mung sprouts on the label) they are completely white and long in size different from what we make at home.
Can I use these sprouts to simplify the process?

By: shilpi

shilpi — Sun, 27 Apr 2014 14:07:51 +0000

This dish was amazing! I used coconut milk instead of shredded, and I just added about a can into the blender before putting everything into the pressure cooker. Amazing flavor!

By: hetal

hetal — Thu, 27 Jun 2013 14:02:38 +0000

In reply to Sandhya. Thanks Sandhya! Glad you are enjoying it!

By: Sandhya

Sandhya — Tue, 25 Jun 2013 21:15:01 +0000

Thank you for sharing such a wonderful recipe . This is my nth time, So …… Good.

Sandhya