Sprouts curry is prepared from various pulses by allowing them to sprout up till the beginning of the root stage. Sprouts as we all know are a rich source of protein and they have been added even to salads and raitas. Sprouts are good source of protein for pregnant and lactating mothers, diabetic patients and also for geriatrics and for those who are on a diet regime. We GSB’s Konkani’s prepare a variety of dishes with these sprouts. Like Methiyae sukkaein wherein sprouted green gram and sprouted fenugreek are used, various ukkari with various sprouts, ghassi with sprouts or we even have it as such. Pulses and lentils and sprouts from pulses are a part of Konkani diet because we are not meat eaters and most of our protein is from these pulses and lentils only. So pulses are an indispensible part of our diet as can be seen why Dhali thoy (Lentil soup) which is unavoidable and must and necessary for any ceremonies, function, pooja or festival feast.
In this recipe I have discussed kirlaylaelae muga, kirlaylaelae chavale ani kirlaylaelae chonya ukkari (Sprouted green gram (‘Cheru Payar’ in Malayalam), sprouted red lobia (‘Van payar’ in Malayalam), sprouted channa curry). You can also prepare with other pulses like green peas and horse gram (‘Kulithu’ in Konkani and ‘Muthira’ in Malayalam) also. All these curries goes as a side dish with rice. But you can have sprouted green gram curry with cooked nenedran banana (Kerala variety banana), or you can have sprouted green gram and Bengal gram curry as such. But sprouted red lobia goes well with rice only.
Ingredients
You need
- 1/4th cup of any pulse (For Bengal gram I have used the black Bengal gram)
- Salt to taste
For seasoning
- Coconut oil as required for seasoning
- A small spoon mustard
- 5 to 6 pepper corns (Powder and use)
- 1 or 2 green chillies (or as per your spiciness level)
- 1 or 2 red chillies (or as per your spiciness level)
- 1 sprig curry leaves
For garnishing
- 2 to 3 tbspns of coconut gratings
- A pinch of asafoetida
Method
For sprouting
You may please refer my post on Health mix to see how to sprout these pulses. In that I have mentioned only about green gram and fenugreek but the procedure is the same for all types of pulses.
For preparing green gram sprout curry and Bengal gram sprout curry
Pressure cook the sprouted pulses as follows:
For the Green gram: transfer the sprouted green grams to the separator of your pressure cooker add salt and mix well. You need not add water to the green gram in the separator. After one whistle simmer the flame for 5 minutes and then switch off. Open only after the pressure cooker cools down.
For the Bengal gram: transfer the sprouted Bengal gram to the separator of your pressure cooker add salt, water and mix well. After one whistle simmer the flame for 15 to 20 minutes and then switch off. Open only after the pressure cooker cools down.
If you do not have separators use a wide mouth vessel that fits inside your cooker.
In a kadai/pan add coconut oil and heat it. Once hot add mustard and when they splutter add green chillies and sauté for a minute so that the raw flavour of the green chillies goes off. Now add the red chillies and sauté for a second, and then add the curry leaves followed by addition of pepper powder. Immediately add sprouted green gram or the Bengal gram to the seasoning. Mix well. Check for salt. After it has cooked switch off the flame and garnish with asafoetida and coconut gratings.
Your sprouted green gram curry and sprouted Bengal gram curry is ready to be served.
Serve with rice as a side dish or
Have sprouted green gram curry with cooked nenedran banana (Kerala variety banana), or you can have sprouted green gram and Bengal gram curry as such.
For preparing sprouted red lobia curry (Sukki chavli in Konkani)
For seasoning
- Coconut oil as required for seasoning
- A small spoon mustard
- A small spoon jeera/cumin
- 1 or 2 green chillies (or as per your spiciness level)
- 1 or 2 red chillies (or as per your spiciness level)
The rest of the ingredients remain the same.
Method
The method of pressure cooking
Transfer the sprouted red lobia to the separator of your pressure cooker add salt and mix well. You need not add water to the red lobia in the separator. After one whistle simmer the flame for 5 to 7 minutes and then switch off. Open only after the pressure cooker cools down.
If you do not have separators use a wide mouth vessel that fits inside your cooker.
In a kadai/pan add coconut oil and heat it. Once hot add mustard and when they splutter add jeera/cumin and then add green chillies and sauté for a minute so that the raw flavour of the green chillies goes off. Now add the red chillies and sauté for a second, and then add the curry leaves followed by addition of sprouted red lobia to the seasoning. Mix well. Check for salt. After it has cooked switch off the flame and garnish with asafoetida and coconut gratings.
Your sprouted red lobia curry is ready to be served.
Serve with rice and dhali thoy.
Tips
As soon as you add pepper powder to the seasoning see that you add the sprouted pulse to it immediately else the pepper powder will get burnt and you will not get the taste and flavour of pepper for your dish.
