Even before the age of internet and food blogs ,my mom brought the mrs.Mallika Badrinath's kurma recipes book and used to try a few recipes from it and I used to like them a lot.Personally even I like her a lot and she is my culinary idol.After marriage I grabbed a copy of that book for my use and tried a lot of recipes.Recently I sprouted horsegram for sundal/stir fry.That evening I was browsing this cookery book for a nice sidedish/gravy for chapathis and ended up noticing this excellent gravy using sprouted horsegram for chapathis /rotis and I decided to try it and finally got to have a delicious sprouted horsegram kurma for my chapathis.The recipe is very simple and super delicous.
Preparation time:30 mins
Sprouted horsegram or kollu-100 gms
Diced potatoes-2 no
To be grind to a paste:
Dry red chillies-6(increase if you wish)
Coriander seeds-1 tsp
Jeera/cumin seeds-1/2 tsp
Small onions-7 or 8
Grated coconut -1/2 cup
Fresh coriander leaves-1 small bunch
Roasted poppy seeds/kasa kasa-2 tsp
1.Sprout the horsegram by soaking it for 7 hours and then tie it in a muslin cloth and hang it for another 20-24 hours.Pressure cook for horsegram and keep it separately.
2.Grind all the ingredients given above for grinding to a fine paste.
3.Heat the pressure cooker with oil and add the chopped onions followed by salt and turmeric powder.
4.Once the onions are sautéed well add the ground paste and potatoes and saute well for another 5 mins.
5.To this mixture add the cooked horsegram along with the water it is cooked in and if necessary, add another 1/4 cup of water and pressure cook the mixture for 1 whistle.
6.Squeeze half of a lemon and garnish with fresh coriander leaves and finely chopped onion .Serve hot with chappathi or phulkha.