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Black Gram Sprouts

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Ingredients
  Black gram sprouts 4 Cup (64 tbs)
  Onions 2 Medium, peeled and sliced
  Tomatoes 2 , quartered
  Ginger 2 Inch, peeled and chopped
  Green chili 1 , chopped
  Garlic 8 Clove (40 gm), peeled
  Red chili powder 1 Teaspoon
  Cumin seeds 1 Teaspoon (Heaped)
  Turmeric powder 1⁄2 Teaspoon
  Coriander powder 1 Tablespoon
  Cumin powder 1⁄2 Tablespoon
  Garam masala 1⁄2 Teaspoon
  Fresh coriander 1 Tablespoon, chopped
  Plain yogurt 1 Cup (16 tbs), beaten
  Oil 2 Teaspoon
  Salt To Taste
Directions

Clean and wash the whole black gram thoroughly.
Soak it for about 12 hours in lots of water.
Change the water as often as you can (at least twice in 12 hours), since the protein in the gram starts giving off an odour when it breaks up into monocorts and dicorts.
Then drain off the water and tie the gram up in a clean muslin cloth or use sprout makers easily available in the market).
It will take another 24 hours for it to sprout.
Meanwhile wash the gram gently or just hold them in a colander under running water.
In the beginning it seems like lot of effort but once you get into a routine you'll stop noticing it.
It is a good idea to sprout all whole grams in this way since we gain a lot more of their nutrition when they sprout and also sol that they are easier on the digestion.
We all know the not so silent announcements we make when we consume whole chick peas ana black gram!
Sprouts are one good way to avoid Flatulence.
Once the sprouts are ready you can store them in the refrigerator up to a week.
To get back to our recipe cook the black gram for about 10 15 minutes till it is soft.
Leave to cool.
Meanwhile prepare a paste of onion, garlic, ginger, tomato and green chillie.
Heat the oil in a thick bottomed pan and place the cumin in it.
When the cumin starts to move add the turmeric powder and stir fry for 30 seconds.
Then add the freshly ground paste and saute till it turns brown and stops giving off a raw smell.
Mash the gram with the spatula and mix in the rest of the ingredients, except the coriander, ginger juliennes and yogurt.
Cook the gram till the masalas are well blended.
Take off flame and keep covered. Just before serving mix in the yogurt, reserving a tablespoon to decorate in a swirl on the top.
Sprinkle the chopped coriander and ginger juliennes around it and serve hot with rotis or rice.
It is a filling and fulfilling dish in terms of nutrition and taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Interest: 
Healthy

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