Horse gram stir-fry is a very simple side for rice and dal or rice and sambhar. It is healthy and gets done fast. This particular recipe I made with sprouted horse gram. This pulse sprouts just like any other pulses. When sprouted, it cooks much softer too. Just soak horse gram for 10 hours or overnight, then drain the water and keep covered. In 24 hours it would have sprouts. If kept longer, it will have longer sprouts and look more beautiful😍
These days, I have been using horse gram a bit too many times! It is known to be good for your body in winters. Maybe that’s the subconscious reason for using it in rasam, chutney, stir fries. Oh and it also could be because my little girl loves it! (to my surprise because it has a much earthy, nutty taste which may not go with everyone’s palate).
|Sprouted horse gram (uncooked)|
|Horse gram stir fried with coconut|
Sprouted Horse gram – 2 cups
Oil – 1 tbsp
Mustard seeds – 1 tsp
Curry leaves – 5-6
Onion – 1 chopped
Rasam/sambhar powder – 1 tsp
Grated coconut – 2 tbsp
How to prepare:
- Pressure cook horse gram with enough water to immerse it.
- Take oil in a pan/kadai. Add mustard seeds and wait for them to crackle.
- Then add the onions and curry leaves. Fry for a couple of minutes.
- Meanwhile drain excess water from the cooked horse gram. Do not discard this water. You may use it as stock for soup or for any dish that needs additional water like dal or even add it in this stir fry and let it cook in the pan with onions until the water evaporates – at least the flavour goes back to the horse gram!
- Add salt and rasam/sambhar powder and mix well. If you did add the water to the stir fry, add grated coconut when almost all water is evaporated, rest will be absorbed by the grated coconut.
- Serve as a side for rice.