Saturday, February 16, 2008

Paasi Payiru Kurma - Sprouted Lentils Kurma

This is a very different and nutritious gravy. But requires a little extra work. Yes, I am not a fan for time consuming items :-) But this one is definitely worth the time! I picked it up from a magazine and was very reluctant to try it as it requires 48 hrs ahead of planning to prepare the sprouts. But since combination in the recipe sounded very interesting, I just wanted to give it a try. It came out pretty well and we enjoyed it. Hope you all like it too.

1. Pasi Payuiru/Whole Moong dal - 1/2 cup
2. Potatoes - 2 medium
3. Tomatoes - 1
4. medium
5. Onion - 1 medium
5. Ginger/Garlic paste - 1 tbsp
6. G.Chillies -
7. Cinnamon - 2
8. Cloves - 2
9. Turmeric powder - 1/2 tsp

1. Soak the lentils overnight. Next morning drain the water and wrap the lentils in a wet bounty paper towel and leave it in a vessel covered for 10 - 12 more hours.
2. Cook the potatoes, peel, dice and set aside.
3. To cook the sprouted lentils, tie them in a cloth and apply a tight knot or you can use a rubberband too.. (I actually use bounty paper towel for this too, it comes out perfect!) and immerse the pouch in boiling water. Turn off the heat and leave it covered for 30 mins. Cooking this way, doesn't break the sprouts and the lentils retain the shape.
4. Remove the lentils and save the boiled water for later use.
5. Heat oil in a kadai and season with cinnamon and cloves.
6. Add onions, ginger/garlic paste, green chillies, turmeric and fry for a few mins.
7. Add the lentils, salt and fry for a few more mins... Add the saved boiled water and cover it for 5 mins.
8. Now add the tomatoes and potatoes finally.. Stir well and let it boil for another 10 mins in low heat or until the gravy reaches your required consistency.
9. Garnish with Corriander leaves.

Awesome and nutritious side dish for Rotis/Parathas!!

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