A unique Maharashtrian-inspired curry combining sprouted green moong beans with a fragrant coconut and herb paste. It’s an easy-to-make, nourishing, plant-based meal full of earthy flavors and vibrant green goodness.
Perfect for pairing with rice, roti, or millet flatbreads, this dish brings comfort and color to any dinner table.
If you love bold flavors and nourishing meals, my Sprouted Moong in Hirva Masala is a must-try! It’s the kind of dish you’ll find yourself making again and again. This Maharashtrian-style green curry brings together tender sprouted moong beans and a vibrant hirva masala—a fragrant blend of cilantro, green chilies, garlic, ginger and fresh coconut. The herbaceous paste clings to the earthy moong sprouts as they simmer in the pot, creating a dish that’s as nourishing as it is flavorful.
While you won’t find this exact recipe in traditional Maharashtrian cuisine, it’s my signature concoction! I was inspired by my Maharashtrian heritage and my mom’s Masoorache Minda, a lentil stew she makes with the same green masala. It is one of my other favorite lentil recipes and is also one of the most requested dish in my cooking classes.
A Nutritional Powerhouse
Green moong beans are a nutritional powerhouse in their own right. They are a rich source of plant-based protein, fiber, and essential vitamins. Sprouting them, amplifies their nutritional benefits even more! Sprouting increases the bioavailability of nutrients, making them easier to digest while enhancing their naturally earthy, slightly sweet flavor. These tiny legumes are a fantastic source of energy and contribute to a satisfying, hearty meal.
Though sprouting at home can take 3-4 days, I’ve have figured out a new method using a sprouter kit. It’s been a game-changer for me—foolproof, efficient, fuss-free and perfect for busy schedules. If you’re pressed for time, no worries! Fresh or frozen sprouted moong beans from Indian grocery stores work just as well and save you some prep time.
Want to switch it up? Sprouted moth beans (matki) make an excellent alternative, bringing a nutty twist to this vibrant curry.
The Heart of the Curry
This vibrant green masala is what makes this sprouted moong curry so special. A fragrant blend of fresh cilantro, green chilies, ginger, garlic and coconut, it infuses the moong sprouts with an irresistible herbal brightness. Maharashtrian kala/goda masala deepens the flavor with its warm, slightly smoky notes. You can add a splash of lite coconut milk for some extra richness without overpowering the freshness of the herbs.
As the curry simmers, the hirva masala clings to the tender moong sprouts, coating them in layers of flavor. To amp up the green goodness, I stir in a handful of chopped spinach toward the end. It not only enhances the color but also adds a boost of vitamins and minerals.
Delicious Variations
This recipe is just as delicious when made with whole brown lentils, transforming it into the traditional Masoorache Minda, where lentils soak up the vibrant hirva masala. You can also swap the sprouts for vegetables like cauliflower and potatoes. They add a hearty texture and make it easy to enjoy the bright, warming flavors of hirva masala. Seasonal additions like green peas or carrots work beautifully, too.
I also have a recipe for Hirva Kolumbu in my cookbook. It’s a hearty vegan stew with masoor dal or red lentils and snake gourd, cooked together with the hirva masala.
These variations were a staple in my home growing up—my mom made them often because they were both simple to prepare and packed with flavor. Whether you stick with sprouted moong or explore these variations, this curry is endlessly adaptable—perfect for using what you have on hand while still delivering bold, comforting flavors.
Serving The Green Goodness
This nutritious and hearty stew pairs beautifully with warm rotis or rustic millet flatbreads like jwarichi bhakri or bajra rotis (that are readily available in the freezer section of Indian grocery stores).
For a more classic pairing, serve up this vibrant green sprouted moong curry with rice—basmati rice enhances the dish’s fragrance, while brown basmati rice adds a nutty depth that plays well with the herbal masala.
Want to keep things simple and low carb? Just enjoy a warm bowl on its own—it’s that satisfying!
Why You’ll Love My Sprouted Moong Curry
This curry is incredibly easy to make, whether you use freshly sprouted moong beans or the convenience of frozen ones. It’s deeply satisfying and nourishing, making it a perfect choice for any meal. Plus, it’s meal-prep friendly—leftovers stay fresh in the refrigerator for up to five days and freeze beautifully for three months.
When you’re ready to enjoy it again, simply thaw and reheat—the flavors only deepen over time. With its earthy moong beans, bold spices, and vibrant green curry base, this dish is a true celebration of comforting, home-cooked Maharashtrian flavors.
Stir to combine everything well and let the mixture cook for 1-2 minutes.
While the spiced mixture cooks, add the ½ cup water to the blender and give it a quick swirl to rinse it. Add this water from rinsing the blender to the pot.
Using the cooking spoon, stir the water to incorporate it in the spiced mixture, while deglazing the bottom of the pan.
Cover and cook the spiced mixture on medium heat for 4-5 minutes.
Add the prepared sprouted moong.
Season with salt and toss to combine everything well.
Cover the pot with the lid and simmer for 8-10 minutes, allowing the sprouts to cook.
Take the lid off and add in the baby spinach.
Give the a quick stir to combine well and allow the spinach to wilt.
Simmer covered for 4-5 minutes.
Adjust seasoning, if needed and take the pot off the heat.
Garnish with cilantro/coriander leaves and grated coconut.
Serve hot with rotis, millet flatbreads or steamed basmati rice (see FAQs & Notes for storage information).
Use frozen sprouted moong that’s readily available in the Indian grocery stores.
Prefer it mild?
Skip the green chilies in the Hirva Masala or use milder ones like jalapeños or crushed red chili peppers or flakes for milder flavor.
Got leftovers or making ahead for meal prep?
If you have leftovers, you can store them in the refrigerator for up to 3 days in an air tight container and reheat either on the stove top or in the microwave oven.
The dish is also freezer friendly! You can store it in freezer safe airtight containers for up to 3 months. Thaw in the refrigerator overnight and then reheat on stove top or microwave oven.
Recipe Variations
Try other sprouted beans like moth (matki), peas, lentils, etc. for a change.
Make the traditional Masoorache Minda by substituting sprouted moong in the recipe with cooked whole brown lentils. Add dried kokum (wild mangosteen) while the stew is simmering for the classic sour flavor.
Substitute sprouted moong with cauliflower, potatoes and other vegetables like peas or carrots to make a vegetable curry.
Got mint? Add a few sprigs in the Hirva Masala for a refreshing minty flavor!
You can use other leafy greens instead of baby spinach like Swiss or rainbow chard, kale or power greens to boost the vitamin content.
Hi I’m Vasanti
…and I ❤️ cooking ‘n clicking! Welcome to Signature Concoctions — where the modern table meets Indian roots. I share recipes that celebrate the vibrant flavors of my Indian heritage, reimagined for everyday life in a modern kitchen.
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