As Rich as Sprouts - Peas Kurma

Fresh homemade sprouts are rich sources of vitamin-c and folate. Sprouts are easy to make and are easily digestible. This healthy south-Indian simple and mild curry recipe is easy to make and goes very well with chapatis and rotis.

 

 

Here is what to do for growing sprouts.

Take about 1/2 cup of dried green peas.

Wash them in water.

Place it in a jar. Add enormous water above the peas level.

Close with any kitchen lid and put it inside the oven.

Leave them overnight.

In the morning, transfer to a colander, drain the water, wash it in running water.

After washing, place it the same glass container, sprinkle with little water.

Now, do not close the lid tightly, make sure the air can go inside the glass.

Leave it for another day in a lightly sunlight lit area .
[Note: Whenever you are in the kitchen, just rinse with enough water, and put back as it was].

Repeat the procedure, as long as you need them to grow.

 

 

SPROUTED PEAS KURMA

• 1/2 cup sprouted Green Peas
• 2 Red Chili Dried or 1 Green Chili
• 1 Onion(finely chopped)
• 1 Tomato(finely chopped)
• 1tbsp Ginger Garlic paste
• 2 Cloves
• 1 Bay Leaf
• 1 Cinnamon Stick
• 1 Cardamon
• 1tsp Cumin Seeds
• 1tsp Mustard Seeds
• 5-6 Curry Leaves
• 1/4tsp Turmeric Powder
• 1/2 tbsp Coriander powder
• 1/2tsp Red Chili Powder
• Salt to taste.
• Coriander for garnishing.
  

And for grinding

• 1/2 cup Grated Coconut(Fresh or Frozen) 
• 2tbsp Split Roasted Gram(Pottukadalai) 
• 1 tsp Couscous(KasKasa) 
• 1 tsp Fennel Seeds.
• Coriander Leaves removed from 3-4 Stalks.

Add about 1 1/2  cups of water to the sprouts and pressure cook them for 4 whistles. Drain the water and reserve it.

Heat oil in a kadai. Splutter mustard seeds, cumin seeds, and add the curry leaves, cloves, cinnamon, cardamon and bay leaf. Let it cook in medium heat for through 1 min.

Now add the onions and fry till brown, followed by the ginger garlic paste. Fry till the raw smell goes off.

Add the tomatoes and cook till tender.

Now add the cooked peas along with turmeric powder, red chili powder, coriander powder. Fry for 2 minutes.

Add the coconut paste, with 1/2 cup of the reserved water and add salt. If the gravy appears to be very thick, add some more water.

Bring it boil over medium-high heat, and simmer for 10 minutes.

P.S. Do not discard the drained water from the sprouts. You can use it as a stock for any soup. It will increase the flavor and also its highly nutritious.


The recipe is on its way to My Legume Love Affair started by Susan of The Well-Seasoned Cook and hosted by Simple Indian Food.