Welcome to a comforting and incredibly nutritious dish straight from the heart of Maharashtra! If you are looking for a wholesome meal that doesn’t compromise on flavour, this Maharashtrian Mixed Sprouts Curry, traditionally known as Mix Kadadhanyache Kalvan, is the perfect choice. Packed with protein from various sprouted beans like moth beans, moong, chickpeas, and peas, this Mixed Sprouts Curry Recipe is both incredibly healthy and utterly delicious.
Whether you are cooking for a busy weeknight dinner or preparing a comforting weekend lunch, this gently spiced and aromatic Sprouted Beans Curry comes together quickly using a pressure cooker and basic everyday spices. The best part? It yields a vibrant, flavorful broth (tari) that tastes just like the famous street food Misal! Very beginner-friendly and highly customizable, this Mix Kadadhanyache Kalvan tastes absolutely divine when paired with soft chapatis, rustic bhakri, or buttery pav. Let’s get cooking!
Also Read – Quick And Crispy Stuffed Bhendi Fry Recipe (Bharwa Bhindi)
Ingredients List:
- For Boiling:
- 400g Mixed Sprouts (Moth beans/Matki, Moong, Chickpeas, Black peas, White peas, Cowpeas, Masoor)
- 2 Bay leaves (Tejpatta)
- ¼ tsp Turmeric powder
- Salt to taste
- For the Flavour Paste:
- 1 whole Garlic bulb (peeled)
- 1 small piece of Dry Coconut
- 1 Green Chilli
- 1 small piece of Ginger
- A handful of Fresh Coriander
- For the Curry Base:
- 3 tbsp Oil (approx. half a cooking ladle)
- 1 tsp Mustard seeds (Mohari)
- 1 tsp Cumin seeds (Jeera)
- A pinch of Asafoetida (Hing)
- 8-10 Curry leaves (Kadipatta)
- 1 Medium Onion (finely chopped)
- 1 Medium Tomato (finely chopped)
- 2 tsp Kanda Lasun Masala (Onion-Garlic Red Chilli Powder)
- 1 tsp Garam Masala
- 1 tsp Coriander powder (Dhane powder)
- ½ tsp Cumin powder (Jeera powder)
- ¼ tsp Turmeric powder
- Fresh Coriander leaves (for garnish)
Also Read – Kadadhanya Masale Bhaat Recipe: Mixed Sprouts Pulao
Step-by-Step Instructions:
- Step 1 – Soak and Sprout: Soak the mixed beans in water for about 8 hours. Drain and loosely tie them in a clean cotton cloth for 5 to 6 hours to let them sprout nicely.
- Step 2 – Pressure Cook: Transfer the mixed sprouts into a pressure cooker. Add 2 bay leaves, a pinch of salt, ¼ teaspoon turmeric, and a glass of water. Pressure cook on a low flame for 3 whistles, then let it cool completely.
- Step 3 – Prepare the Paste: In a mortar and pestle or mixer grinder, coarsely crush the garlic, ginger, dry coconut, green chilli, and fresh coriander.
- Step 4 – Tempering: Heat oil in a pan or kadai. Add mustard seeds, cumin seeds, a pinch of hing, and curry leaves to the hot oil.
- Step 5 – Sauté: Add the finely chopped onion and fry until golden brown, then add your freshly prepared ginger-garlic-coconut paste and sauté until aromatic.
- Step 6 – Add Tomatoes: Stir in the finely chopped tomatoes and cook for about a minute until they soften completely.
- Step 7 – Add Dry Spices: Keep the flame low! Add the remaining ¼ teaspoon turmeric, Kanda Lasun Masala, garam masala, coriander powder, cumin powder, and a little salt. Sauté until the oil begins separating from the masala.
- Step 8 – Combine Everything: Pour the boiled mixed sprouts (along with their leftover water) into the pan. Stir well and pour in some warm/hot water to adjust the curry’s consistency to your liking.
- Step 9 – Simmer: Let the Mixed Sprouts Curry simmer on low heat for 5 to 7 minutes until the flavours lock together and a beautiful layer of oil (tari) floats to the top.
- Step 10 – Garnish: Turn off the heat, garnish generously with freshly chopped coriander leaves, and serve hot!
Cooking Tips:
- Always use hot water: When adjusting the gravy consistency, always add warm or hot water. This helps the Sprouted Beans Curry develop a rich colour and prevents the cooking process from slowing down.
- Low flame for spices: Always turn your stove to low before adding dry spice powders to the oil. This prevents them from burning and tasting bitter.
- Adjust consistency: Keep the gravy thick if you are serving it with rotis or chapatis, or thin it out slightly if you plan to soak pav (bread) in it!
Variations:
- Vegan Version: This recipe is naturally 100% vegan! Just ensure the oil you are using is plant-based.
- Spicy Misal Version: Want a street-food experience? Increase the Kanda Lasun Masala, thin out the gravy with more hot water, and top your bowl with crunchy farsan (savoury trail mix) and raw chopped onions.
- Kids-Friendly Version: Skip the green chilli in the paste and reduce the red chilli powder/Kanda Lasun masala to make it incredibly mild but flavorful for children.
- Veggie Loaded Version: Toss in a few diced potatoes or carrots while pressure-cooking the sprouts for extra texture and vitamins.
Serving Suggestions:
This Maharashtrian Mixed Sprouts Curry is incredibly versatile. It tastes amazing when scooped up with warm, buttery chapatis or a traditional jowar/bajra bhakri. For an authentic street-food vibe, serve this Sprouted Beans Curry in a deep bowl alongside fresh Pav (soft bread rolls), a wedge of lemon, and some raw onions. It also tastes fantastic ladled over a bed of plain steamed rice!
Also Read – Authentic Maharashtrian Chicken Rassa Recipe (Easy Curry)
FAQs:
Q1: Can I use store-bought sprouts for this Mixed Sprouts Curry Recipe?
Ans: Yes, absolutely! If you are short on time, store-bought sprouted beans work wonderfully. Just give them a good rinse under cold water before pressure cooking.
Q2: What is a good substitute for Kanda Lasun Masala?
Ans: If you don’t have Kanda Lasun (Onion-Garlic) Masala, you can substitute it with standard everyday red chilli powder and a slightly heavier pinch of garam masala.
Q3: How long can I store leftover Mix Kadadhanyache Kalvan?
Ans: You can safely store the leftover curry in an airtight container in your refrigerator for up to 2 days. Reheat it gently on the stove, adding a splash of hot water if it has thickened too much.
Q4: Do all beans need the exact same time to sprout?
Ans: No, larger beans like chickpeas (chana) or dried peas take longer to sprout compared to moong or matki. It is perfectly fine if some of the beans have smaller sprouts when you start cooking.
Q5: Is this Sprouted Beans Curry healthy?
Ans: Very! Sprouts are loaded with easily digestible protein, fiber, and essential vitamins. This recipe is a fantastic way to include wholesome, plant-based nutrition into your weekly diet.
Mixed Sprouts Curry Recipe: Mix Kadadhanyache Kalvan
Ingredients
For Boiling:
- 400 g Mixed Sprouts Moth beans/Matki, Moong, Chickpeas, Black peas, White peas, Cowpeas, Masoor
- 2 Bay leaves Tejpatta
- ¼ tsp Turmeric powder
- Salt to taste
For the Flavour Paste:
- 1 whole Garlic bulb peeled
- 1 small piece of Dry Coconut
- 1 Green Chilli
- 1 small piece of Ginger
- A handful of Fresh Coriander
For the Curry Base:
- 3 tbsp Oil approx. half a cooking ladle
- 1 tsp Mustard seeds Mohari
- 1 tsp Cumin seeds Jeera
- A pinch of Asafoetida Hing
- 8-10 Curry leaves Kadipatta
- 1 Medium Onion finely chopped
- 1 Medium Tomato finely chopped
- 2 tsp Kanda Lasun Masala Onion-Garlic Red Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Coriander powder Dhane powder
- ½ tsp Cumin powder Jeera powder
- ¼ tsp Turmeric powder
- Fresh Coriander leaves for garnish
Instructions
- Step 1 – Soak and Sprout: Soak the mixed beans in water for about 8 hours. Drain and loosely tie them in a clean cotton cloth for 5 to 6 hours to let them sprout nicely.
- Step 2 – Pressure Cook: Transfer the mixed sprouts into a pressure cooker. Add 2 bay leaves, a pinch of salt, ¼ teaspoon turmeric, and a glass of water. Pressure cook on a low flame for 3 whistles, then let it cool completely.
- Step 3 – Prepare the Paste: In a mortar and pestle or mixer grinder, coarsely crush the garlic, ginger, dry coconut, green chilli, and fresh coriander.
- Step 4 – Tempering: Heat oil in a pan or kadai. Add mustard seeds, cumin seeds, a pinch of hing, and curry leaves to the hot oil.
- Step 5 – Sauté: Add the finely chopped onion and fry until golden brown, then add your freshly prepared ginger-garlic-coconut paste and sauté until aromatic.
- Step 6 – Add Tomatoes: Stir in the finely chopped tomatoes and cook for about a minute until they soften completely.
- Step 7 – Add Dry Spices: Keep the flame low! Add the remaining ¼ teaspoon turmeric, Kanda Lasun Masala, garam masala, coriander powder, cumin powder, and a little salt. Sauté until the oil begins separating from the masala.
- Step 8 – Combine Everything: Pour the boiled mixed sprouts (along with their leftover water) into the pan. Stir well and pour in some warm/hot water to adjust the curry’s consistency to your liking.
- Step 9 – Simmer: Let the Mixed Sprouts Curry simmer on low heat for 5 to 7 minutes until the flavours lock together and a beautiful layer of oil (tari) floats to the top.
- Step 10 – Garnish: Turn off the heat, garnish generously with freshly chopped coriander leaves, and serve hot!
