Are you looking for a healthy, high-protein, and delicious everyday meal? This Mixed Sprouts Bhaaji Recipe, traditionally known in Maharashtra as Mix Kadadhanyachi Bhaaji, is the perfect dish for you! Made with fresh mixed sprouted beans and aromatic local spices, this dry sabzi is extremely nutritious and incredibly easy to cook. It comes together quickly using a pressure cooker, making it an ideal choice for busy mornings or lunchbox packing. Whether you are aiming to eat healthier or simply want to try an authentic Maharashtrian dry curry, this Mix Kadadhanyachi Bhaaji will surely win your heart. Read on to learn how to make this delicious, beginner-friendly sprout sabzi!
Also Read – Quick & Easy Maharashtrian Matki Curry Recipe (Sprouts)
Ingredients List:
- For Boiling:
- 2 cups Mixed sprouted beans (like moong, moth beans/matki, chana, etc.)
- ½ tsp Turmeric powder
- Salt to taste
- ½ glass of water
- For the Curry (Sabzi):
- 1-2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds (Jeera)
- A few Curry leaves
- A pinch of Hing (Asafoetida)
- 1 medium Onion (roughly chopped)
- 1 tsp Ginger, garlic, and green chilli paste (crushed together)
- 1 medium Tomato (chopped)
- 1 tsp Cumin-coriander powder (Dhana-jeera powder)
- 1.5 to 2 tsp Kanda Lasun Masala
- Salt to taste (adjust, keeping in mind salt added while boiling)
- Freshly chopped coriander leaves (for garnish)
Step-by-Step Instructions:
- Boiling the Sprouts:
- Prepare the cooker: Wash the mixed sprouts cleanly and add them to a pressure cooker.
- Season them: Add a little turmeric powder, a pinch of salt, and exactly half a glass of water to the cooker. Do not add too much water.
- Cook the sprouts: Close the lid and cook on a low flame for exactly 2 whistles.
- Rest: Allow the pressure cooker to cool down completely before opening it. The sprouts should be soft but not mushy.
- Making the Dry Curry:
- Temper the spices: Heat oil in a pan or kadhai. Once the oil is hot, add mustard seeds, cumin seeds, curry leaves, and a pinch of hing.
- Sauté the aromatics: Add the roughly chopped onions and roast until they turn slightly golden.
- Add paste & tomatoes: Add turmeric powder, followed by the crushed ginger-garlic-green chilli paste. Sauté well. Then, add the chopped tomatoes and cook until soft.
- Add spices: Stir in the cumin-coriander powder and Kanda Lasun Masala. Mix everything well.
- Combine with sprouts: Add the boiled mixed sprouts (along with any tiny amount of leftover water from the cooker). Mix gently so you don’t mash the beans.
- Garnish and steam: Sprinkle freshly chopped coriander leaves on top. Cover the pan with a lid and let it simmer on low heat for 5 to 7 minutes.
- Serve: Turn off the heat. Your delicious dry Mixed Sprouts Bhaaji is ready to serve!
Also Read – Lasun Papad Chutney Recipe | Easy Garlic Papad Chutney
Cooking Tips:
- Watch the water: Add only ½ glass of water while pressure cooking. Adding too much water will turn this dry sabzi into a watery soup.
- Avoid overcooking: Do not cook for more than 2 whistles on low heat. Overcooking will make the sprouts turn mushy and lose their texture.
- Chop onions roughly: For dry sabzis, keeping the onions slightly large/thick adds a great crunch. If you prefer a gravy version, you can chop them very finely.
Variations:
- Vegan Version: This recipe is naturally 100% vegan!
- Gravy Version: If you prefer a wet curry (Rassa bhaaji) to eat with rice, just add half a cup of hot water in step 9 and let it simmer until you get the desired consistency.
- Kids-Friendly Version: Reduce the Kanda Lasun masala and skip the green chilli paste to keep the heat levels low.
- No Tomato Version: Tomatoes add a nice tang, but if you don’t have them, you can skip them entirely or add a few drops of lemon juice at the end.
Serving Suggestions
This dry Mixed Sprouts Curry tastes absolutely divine when paired with hot whole wheat Chapatis, Jowar Bhakri (sorghum flatbread), or plain parathas. You can also serve it as a healthy side dish alongside Dal and Steamed Rice.
Also Read – Quick Tiffin Mix Bhaaji Recipe | Easy Mixed Veg
FAQs:
Q1: How do I sprout the mixed beans at home?
Ans: Wash your dry beans, soak them in water for 8-10 hours, drain the water completely, and tie them in a clean, damp cotton cloth for another 12-24 hours until tiny white sprouts appear.
Q2: Can I skip Kanda Lasun Masala?
Ans: Kanda Lasun Masala gives this dish its authentic Maharashtrian flavour. However, if you don’t have it, you can substitute it with standard Garam Masala and a pinch of red chilli powder.
Q3: Can I make this in a regular pot instead of a pressure cooker?
Ans: Yes! Boiling it in a pot will just take a bit longer (about 15-20 minutes). Make sure to cover the pot with a lid.
Q4: Is this recipe good for weight loss?
Ans: Absolutely! Sprouted beans are incredibly rich in fiber and protein, making this a very fulfilling and low-calorie dish that’s perfect for a healthy diet.
Mixed Sprouts Bhaaji Recipe | Mix Kadadhanyachi Bhaaji
Ingredients
- For Boiling:
- 2 cups Mixed sprouted beans like moong, moth beans/matki, chana, etc.
- ½ tsp Turmeric powder
- Salt to taste
- ½ glass of water
- For the Curry Sabzi:
- 1-2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds Jeera
- A few Curry leaves
- A pinch of Hing Asafoetida
- 1 medium Onion roughly chopped
- 1 tsp Ginger garlic, and green chilli paste (crushed together)
- 1 medium Tomato chopped
- 1 tsp Cumin-coriander powder Dhana-jeera powder
- 1.5 to 2 tsp Kanda Lasun Masala
- Salt to taste adjust, keeping in mind salt added while boiling
- Freshly chopped coriander leaves for garnish
Instructions
Boiling the Sprouts:
- Prepare the cooker: Wash the mixed sprouts cleanly and add them to a pressure cooker.
- Season them: Add a little turmeric powder, a pinch of salt, and exactly half a glass of water to the cooker. Do not add too much water.
- Cook the sprouts: Close the lid and cook on a low flame for exactly 2 whistles.
- Rest: Allow the pressure cooker to cool down completely before opening it. The sprouts should be soft but not mushy.
Making the Dry Curry:
- Temper the spices: Heat oil in a pan or kadhai. Once the oil is hot, add mustard seeds, cumin seeds, curry leaves, and a pinch of hing.
- Sauté the aromatics: Add the roughly chopped onions and roast until they turn slightly golden.
- Add paste & tomatoes: Add turmeric powder, followed by the crushed ginger-garlic-green chilli paste. Sauté well. Then, add the chopped tomatoes and cook until soft.
- Add spices: Stir in the cumin-coriander powder and Kanda Lasun Masala. Mix everything well.
- Combine with sprouts: Add the boiled mixed sprouts (along with any tiny amount of leftover water from the cooker). Mix gently so you don’t mash the beans.
- Garnish and steam: Sprinkle freshly chopped coriander leaves on top. Cover the pan with a lid and let it simmer on low heat for 5 to 7 minutes.
- Serve: Turn off the heat. Your delicious dry Mixed Sprouts Bhaaji is ready to serve!
