Sprouts Curry is a traditional dish which contains lot of nutrition. I prepare it atleast once in a week with a combination to Dosa. I prepare it regularly, One reason is of course the nutrition value and 2nd because it can be served with Dosa in the morning and with rice in the afternoon, 2 in 1 recipe and if it is a week end, dinner outside.. less kitchen work and more time to relax..
Preparation Time – 30minutes
- Mustard – 1 tspn
- few curry leaves
- Mixture of Sprouted pulses – 2 cups(i used Brown Chick peas, Green gram, horse gram)
- Brinjals – 2
- Tomato – 1
- Potato – 2
Grated Coconut – 1 cup
Red chilli powder - 1 n half tblspn
Dhaniya powder – 2 tblspn
Onions – 2 (Fry onions in a tspn of oil till it turns slightly brownish)
Pressure cook sprouted pulses along with brinjal, tomato and potatoes and keep it aside.Now grind the above ingredients(to grind) with sufficient water. Mix the ground masala with cooked sprouts and heat the mixture adding salt to taste, till the rawness of masala goes. Now heat little oil in a pan and add mustard. when it starts popping add curry leaves and mix this tadka to the curry. Serve hot with rice/ plain dosa/ chapatis.
Procedure to prepare sprouted pulses at home.
Soak the mixture of pulses overnite and next day morning drain water and transfer the pulses to a closed container(i use the container which i use for draining, which has holes and close it with a plate) or tie it in cotton cloth, and leave it overnite. Next day morning your sprouted pulses are ready…