Video summary

Sprouted Moong Curry | How to make sprouts curry | Sprouted curry in instant pot |Instant pot Recipe

Main summary

Key takeaways

Cooking

Presenter / Channel

  • Leena (cooking video; focused on making sprouted moong curry in an Instant Pot)

Ingredients (with quantities mentioned)

Sprouted moong

  • 1 cup sprouted moong (soaked overnight, then kept covered; exact water amount not specified)

Tempering / masala base

  • 1 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida
  • Chopped coriander: about 1/2 cup (subtitle shows inconsistent repetition; treated as the quantity given)
  • 1/2 tsp cumin powder
  • 1 medium tomato (or “tomato sauce”; subtitle mentions “one medium sized tomato sauce”)
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tbsp water (to help mixing)
  • 180 ml water (added during cooking)

Water added later / pressure cook

  • 300 ml water (added later, per subtitle)

Spices & finishing

  • 1.5 tsp garam masala
  • 1 tsp lemon juice
  • Cilantro / coriander (for garnish / finishing)

Equipment

  • Instant Pot / pressure cooker
  • Basic mixing tools (not specified)

Preparation & Method (step-by-step)

  1. Sprout preparation (pre-step)

    • Soak moong overnight in water (subtitle references covering and “until sprout”).
    • Drain/keep covered for sprouting (exact sprouting duration is unclear).

  2. Make the masala base

    • Heat 1 tbsp oil in the pot.
    • Add cumin seeds and asafoetida.
    • Add chopped coriander and sauté/mix.
    • Add tomato (or tomato sauce) along with:
      • turmeric (1/2 tsp)
      • red chilli powder (1 tsp)
      • coriander powder (1 tsp)
      • cumin powder (1/2 tsp)
    • Mix well.
    • Add 1 tbsp water and mix.
    • Add 180 ml water and mix well.

  3. Add sprouted moong

    • Add/place the sprouted moong from the sides (subtitle emphasizes separating/adding from around the vegetables).
    • Mix well.

  4. Pressure cook

    • Add 300 ml water (as stated in the subtitle).
    • Add garam masala (1.5 tsp); mix.
    • Close the lid and set valve to Sealing.
    • Press Cancel, then select Pressure Cooker mode.
    • Cook for 2 minutes (as per subtitle).

  5. Finish

    • After cooking, add 1 tsp lemon juice.
    • Add cilantro/coriander for finishing.
    • Serve as curry/gravy (subtitles also describe it as a remedy-style “sprouted moong dal curry”).

Tips / Technique Cues / Serving

  • Subtitles stress mixing well after each addition (spices and water).
  • Lemon juice is added at the end.
  • Served as a curry/gravy; subtitles mention chapati (and briefly wraps/sandwich-style serving), but the main dish is the curry.

Variations mentioned

  • No clear ingredient substitutions or alternate methods were described.
  • The focus is specifically Instant Pot sprouted moong curry.

Notes on unclear parts (subtitle errors / ambiguity)

  • Coriander quantity appears inconsistent/repeated in subtitles.
  • Sprouting timing and exact soaking/draining steps are not fully clear.

References

  • No external sources are mentioned in the subtitles.
  • Method referenced: Instant Pot / pressure cooker technique as shown by Leena.

Original video