Sprouted Horsegram or kulthi Dhal Curry / Kollu Mulaikatiya Kuzhambu

This is my Mom's special and healthy curry. In our family all of us are fan's for this curry because the flavour of coconut and kollu both combined gives an extraordinary taste for this curry. I would like to share this curry to all my readers.

Ingredients:

1. Sprouted horsegram - 1 cup
2. Shallots - 10 nos
3. Tomato - 1 no
4. Coconut Chopped - 1/2 cup
5. Coconut grated - 1/2 Cup 
6. Dried Red Chilli - 3 nos
7. Sambar powder - 2 tsp
8. Curry Leaves - 1sprig
9. Coriander leaves - Optional

Cooking Method:


Soak Horse gram for atleast 8 hours. Drain the excess water and keep in it in a closed vessel over night. (I drained the water using juice filter and kept the horse gram as such overnight by closing the filter) The next morning you can notice sprouts in horse gram.

(The next morning I noticed the sprout came out through the holes. It was wonderful and amazing for me to see the sprouts in juice filter the next day)

Chop the shallots and tomato. Chop the Coconut as shown below. 

In a pressure cooker add oil followed by shallots, tomato, red chilli, chopped coconut, curry leaves one by one and saute for few mins. 
Next add Sambar powder and mix well.

Click the Image and zoom you will get clear stepwise pictures

Now add the sprouted horse gram and saute for some time. Now add enough water to cook the sprout. close the lid and give 7 to 10 Whistles.  

Now the sprout has cooked well. Separate only the sprout without coconut and keep in a plate.

• In a mixer grinder add the grated coconut and the sprout which has kept separately.  
• Grind both to a smooth paste. Add this grounded paste to the cooked sprouted curry. 
• Let it cook for 5 mins. If the curry is too thick you can add some water too. 
• Now switch off the flame and add coriander leaves. 

Now the sprouted horse gram curry is absolutely ready with a coconut flavour to have with Rice. Have a nice meal.

Notes:

• I used home made sambar powder. so this curry turned with utmost flavour.
• I am not sure with store bought sambar powder. You can substitute with red chilli powder, coriander powder and jeera powder instead of sambar powder.

Green Moong Dal Curry / South Indian Style Pachai Payaru Masiyal

It is a healthy protein rice dal recipe. It is a simple and easy dal curry recipe which can be done instantly, even if we do not plan for lunch menu. As soon as we think we can cook this. No need to soak the dal and wait for to cook. The best companion for this curry will be Potato or raw banana fry dishes. Ladies finger Tamarind stir fry also goes well with Combo. Though this dal recipe is familiar to many of us, I would like to have these basic recipes in my blog. 

Ingredients:

1. Green gram / Green Moong Dal - 1 Cup
2. Shallots - 8 to 10 nos
3. Tomato - 1 medium size
4. Green Chilli - 2 nos
5. Garlic chopped - 1 tbsp
6. Cumin - 2 tsp
7. Coriander powder - 1 tsp
8. Turmeric powder - 1 tsp
9. Sambar powder - 2 tsp
10. Mustard seeds- 1 pinch
11. Curry leaves - 1 sprig
12. Coriander Leaves 
13. Cooking Oil - 2 tbsp
14. Coconut Oil - 1 tbsp
15. Ghee (optional)
16. Salt as per taste

Cooking Method:

• First of all add green gram in a frying pan and saute for some time in a medium flame until it is slightly brown. No need to add Oil for sauting.
• Cook the Green Gram with enough water in pressure cooker by adding some oil. Leave upto 8 to 10 whistles in medium flame. I missed the pic of cooking green gram.
• In a Curry pan add oil followed by mustard, shallots, cumin, curry leaves garlic and then tomato and green chilli. saute in medium flame for up to 2 mins. 
• Add coriander, sambar, turmeric powders. give a quick saute.
• Now add the cooked green gram along with the cooked green gram water in the pressure cooker(do not drain the water). 
• If there is no cookeed water of green gram, add some water and allow to cook the green gram along with the spice powders and salt for some time. 
• Finally add coriander leaves and switch off the flame.

Click the Image and zoom you will get clear stepwise pictures

• If you have more stock water in the curry even after cooking the dal with spices, drain in a vessel as shown in below pic. Do not discard it. 
• Have only the cooked green gram dal in the vessel. Mash it nicely with a wooden masher as shown below.
• Now add the stock water to the curry and finally add coconut oil and mix well.

Click the Image and zoom you will get clear stepwise pictures

Have it with Hot Rice along with Ghee. It will be a fulfilled Lunch along with Rasam and Poriyal.