Sprouted Green Gram Yogurt Curry
TNutritious and tasty, this lightly spiced curry makes for a delicious side dish, to help get through the relentless Indian summer.
Course: Side Dish
- Sprouted green gram 2 cup (400 gm approx.)
- Coriander leaves 1 medium sized bunch (10 - 15 sprigs)
- Green chillies 4 - 6 or to taste
- Ginger 2 teaspoons, chopped
- Grated coconut 3 tablespoons
- Cumin seeds ½ teaspoon
- Turmeric powder ½ teaspoon
- Salt to taste
- Bengal gram flour (Besan) 1 tablespoon
- Plain yogurt (dahi) 250ml, beaten till smooth.
- Oil 1 tablespoon
- Mustard seeds ½ teaspoon
- Fenugreek seeds ¼ teaspoon
- Dry red chilli 1, broken into 2 pieces
- Curry leaves few
Boil the green gram with 2-2 ½ cups of water till soft (Do not discard the peel).
Chop the coriander stems and leaves separately. Take about ½ cup of peel which floats on top of boiled green gram with few cooked grams and grind with coriander stems, green chilli, ginger coconut and cumin seeds and ½ cup of water into a paste. Add ½ the coriander leaves and grind using the Pulse, until they are crushed (avoid over grinding at this stage).
Add the ground paste to the cooked green gram. Add turmeric powder and salt. Mix the besan with ¼ cup of water into a smooth paste and add to the sprouted gram. Heat the sprouted gram mixture till it begins to boil. Reduce the heat and simmer for two minutes. Add the yogurt and enough water, if necessary, to get a curry of medium pouring consistency. Cook stirring till the curry begins to boil and switch off the heat.
Heat the oil in a small fry pan and add mustard seeds. When they splutter, add the fenugreek seeds. When they begin to splutter, add red chilli pieces and curry leaves. Stir briefly and add this seasoning to the curry.
Garnish with remaining coriander leaves and serve hot with rice.