Sprouted Channadal Kurma

Kurma is a kind of curry usually made to accompany rice dishes like ghee rice or jeera rice. Commonly used vegetables are cauliflower and potatoes used along with green peas. Kurma is a very rich curry, made using nuts and some spices, roasted and grounded along with cooked tomato and onion mixture.
Today I have used this recipe and have used sprouted Channadal (black and green chickpea) to make kurma, to go with it I have made whole wheat flour chapathis/rotis.



Sprouting Beans/Lentils : Wash and soak beans(any dry beans) in enough water for at least 6-7 hours or over night until beans are plumped up from their original size.
Drain water and cover them inside a cloth or in a box. keep them in warm place (like next to stove) for 4-5 hours or until you see small sprouts appear.


Ingredients I used for making Kurma.

• Sprouted Channadal - about 1 1/2 cups (Use any kind for canned beans or different types of vegetables for making this kind of kurma)

Roast and Grind

1. Onion - 1 medium size, Tomato - 1(chop into pieces).
2. Cinnamon sticks - 2 small, Cloves - 4, Black peppercorn - 10, Poppy seeds - 1tsp, Coriander seeds - 1tsp, Almonds- 2 tsp (nuts like peanuts, walnuts, cashews and pine nuts can be used) Red chilies - 2 or 1 tsp of red chili powder.

Garnish : Coriander leaves- one handful, lime juice- 1tsp

Procedure :

1. First pressure cook ( cook the beans on stove top) with enough water till soft and keep aside.
2. Heat oil in a pan, when hot add chopped onions and tomatoes and cook till soft and keep aside.
3. Roast the spices and nuts mentioned above till golden, and keep aside.
4. Once the onion-tomato mixture and spice mixture are cool enough, take them in a mixie or blender and grind them to smooth paste.
5. Heat about 1 tsp of oil in the pan (I used the same pan used to cook onion and tomato). When the oil is hot enough add ground paste and cook for few minutes, then add cooked sprouted beans, add salt adjust to taste.
6. Add enough water (adjust to your desired consistency) and let it cook for 10 -15 until the ground paste and beans are well combined.
7. Finally garnish with some cilantro leaves and squeeze fresh lime juice.

Enjoy warm, with rotis or rice.

I am sending this to My Legume Love Affair( MLLA)-Hot&Spicy hosted by Suganya of Tasty Palettes, which was originally started by Susan of Well Seasoned Cook and JFI-Sprouts hosted by Dee of Ammalu's Kitchen.