Sprouted Horsegram Curry – a delicious, nutritious curry made with protein rich, sprouted horsegram.
Horsegram/Kulith/ Hulga, the highly ignored pulse is known to be rich in proteins. It is highly nutritious and is rich in antioxidants. According to the famous dietician, Rujuta Diwekar,, horsegram prevents kidney stones and helps the skin and scalp stay better hydrated and nourished in winter. Due to its ‘warming’ nature, it is also known as the winter pulse. Horsegram saar or soup is perfect for a cold winter day as it has the ability to generate heat and energy in the body. What was once being considered a poor man’s food is now gaining popularity as a healthy food. It is now consumed worldwide in the form of soups, salads, stir-fry and more.
Horsegram can be used to make chutney, idli, dosa, soup, salad, curry etc. Horsegram curry can be made in different ways. Mangaloreans use coconut based masala to make horsegram curry. Maharashtrian Horsegram curry is a simple recipe made with minimum ingredients. Though this curry can be simply made with soaked horsegram (horsegram soaked for few hours), I have used sprouted horesgram for this curry. Sprouting increases the taste and nutritive value of the dish. This curry tastes great with millet rotis, ie. Jowar, bajra or nachni rotis. The curry pairs excellently with rice too. So, here is the recipe for Maharashtrian horsegram curry or Kulith usal.
Step-wise instructions with pictures
Firstly add sprouted horsegram and water to a pressure cooker. Add salt as per taste and cook for 3 whistles.
Open the pressure cooker once the steam escapes completely.
Strain the horsegram and keep aside. Retain the water in which the horsegram is cooked. This water will be used in making the curry.
Crush garlic in mortar pestle and keep aside.
Heat oil in a pan. Add crushed garlic and saute till it starts changing colour and turns aromatic.
Add cooked horsegram, red chilly powder, roasted peanut powder and mix well.
Add tamarind pulp, jaggery powder and salt.
Add half the quantity of water in which the horsegram was cooked. Mix well.
Cover and cook for 5 to 7 minutes.
Garnish with chopped coriander.
Serve hot with jowar/bajra/ nachni/ amaranth bhakris/rotis or rice.
3 cups of sprouted horsegram (How to sprout horsegram)
3 cups of water
5 large cloves of garlic
1 tbsp oil
3 tsp red chilly powder
3 tbsp roasted peanut powder
3 tbsp tamarind pulp
1 tsp jaggery powder
salt as per taste
2 tbsp chopped coriander leaves
- Firstly into a pressure cooker, add sprouted horsegram and 3 cups of water. Add salt. Pressure cook for 3 whistles.
- Open the pressure cooker once the steam escapes completely.
- Strain the cooked horsegram and keep aside.
- Retain the water in which horsegram is cooked.
- In a mortar pestle, crush the garlic and keep aside.
- Heat oil in a pan. Add crushed garlic. Saute till the garlic starts changing its colour and turns aromatic.
- Now, add cooked horsegram, red chilly powder, roasted peanut powder, tamarind pulp and jaggery powder. Mix well.
- Add half the quantity of water in which the horsegram was cooked. The remaining water can be used to make soup/saar.
- Add salt if required. Give a quick mix.
- Cover and cook on low flame for 5 to 7 minutes.
- Finally, garnish with chopped coriander leaves.
- Serve sprouted horsegram curry with bhakris, rotis or rice.
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