Sprouted Green Gram Sambar With Hogplum.

Kirlailele mooga kolumbo ambado ghalnu / Sprouted Green Gram Sambar With Hogplum ..........

You need about 4-5 cups of sprouted whole green moong for this recipe. Wash and drain off excess water from the sprouted moong and put them in pressure cooker. 

Add 4-5 washed, wiped clean and smashed hogplum / ambado into the cooker. Add enough water to this. The water level should be about 1 inch level above the sprouts in the cooker and there is should be enough place left in the cooker on top of it too. 

Pressure cook to one whistle and let cool. The lid is able to be removed once the pressure drops. Remove the cooked moong and ambado into a thick bottomed vesse. Add salt to taste, 2 tblsp of prepared hing water and extra water to bring it to a curry consistency.

Heat ½ cup of oil, when hot add in 1 large tsp of rai (sasam) and when it splutters add in 10-15 curry leaves followed by 3-4 tblsp of Sambar Powder. Fry well, sprinkle some water if you find the masala getting burnt and then pour over the curry in the vessel. Mix well. Add 1 tblsp of hing powder after adding in curry leaves if adding hing powder and not the prepared hing water. I have used Sambar Powder available in South Indian Stores (Mangalore Stores) here.

Put the vessel on medium heat and bring to a boil, stirring often. Once the Sambar / Kolumbo comes to a boil, lower the heat to medium and simmer the curry for a good 15 – 20 minutes. 

Serve hot with Rice, Roti or any other accompaniment of your choice.

** Note : I am sure all of you know how to sprout grains. But will post the method of sprouting beans / grains separately very soon. 

** Note : If not using Hogplum, you can use anything that gives sourness to the dish like Bimbul, tomatoes, karmbola, kokum or even tamarind paste.

** Prepared Hing Water : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc.