“Maharashtrian Sprouted Horsegram Curry/ Kulith/ Hurali/ Kollu Usal” served with Bajra- Atta Bhakri … this is a delicious spicy curry with a tinge of sweetness that tastes best served with bajre ki roti/ bhakri … been wanting to prepare this old recipe of mine for a long time using sprouts instead of just soaked and cooked kulith … somehow the kulith stubbornly refused to sprout many times, finally perfectly done and here is the curry ready to be relished ... I must say sprouting enhances the taste of this curry … Yummilicious ….
** As I always say, its never too late to try anything new in life, just give your 100% and it will happen one fine day. Yeah, I am speaking about sprouts here as some of the beans are so unpredictable. Warm dark corners are best suited for sprouting and I have successfully sprouted most of the pulses/ grains/ beans etc., however I had failed with kulith and nachani many times as they just would not come out well despite following proper method.
** I often gave it a try, but when found it would not sprout, just went ahead and cooked it instead of spoiling the whole lot, so this time when they sprouted perfectly, my joy knew no bounds, as now I could prepare this curry which I had been wanting to try out with sprouts for a very long time. Trust me it’s tastier when prepared with sprouts than soaked ones. Do try it out and enjoy with your family and friends, it awesome and sure to be loved by all.
** These days sprouted beans are easily available in market and if you want to use the same, no issues you can do so. However, for those unaware of sprouting method and would love to try them out at home, I have shared in detail with step by step pictures elsewhere in the blog. The method stands the same for all types of beans. I am sharing the link to sprouting method at the bottom of this recipe, you may browse through the same for information.
** Here is my own recipe for “Maharashtrian Sprouted Horsegram Curry/ Kulith/ Hurali/ Kollu Usal” … my style, do give this recipe a try, it's wonderful ....
** Ingredients :
Kirlailele Kulith/ Sprouted Horse Gram/ Hurali/ Kollu : 2 cups
Garlic/ Losun/ Lehsun : 8-10
Kashmiri Chilly Powder/ Mirsange Pitti/ Mirchi tikkat : ¼ tsp
Jaggery/ Goda/ Gud Powder : 1 tsp
Salt/ Namak/ Meeta : to taste
Coriander Leaves/ Dhania/ Kottambari Pallo : handful.
Homemade Loni/ Butter : 1 tblsp (Optional)
Oil/ Tel/ Tela : 2-3 tblsp (any edible)
** Masala to be Ground :
Shengdana Koota/ Ground Nut Powder/ Bajjile Nerkadle Pitti : ½ cup
Misal/ Usal Masala Powder : 1 tsp
Kashmiri Chilly Powder/ Mirsange Pitti/ Mirchi tikkat : 1 tsp
Goda Masala Powder or Garam Masala Powder : ¼ tsp
Onion/ Kanda/ Piyavu : 1 small sized
Tomato : one large sized
Tarne Haldi mande/ Fresh Turmeric root : ½ inch OR Haldi Pitti/ Turmeric Powder : ¼ tsp
** As mentioned in ingredients here I am using sprouted Kulith/ Horse Gram, the process of which has to be carried out 2 days ahead. You can browse through my link shared at the bottom for the method of sprouting beans or use readily available ones too.
** Just rinse sprouted Kulith/ Horse Gram in a colander under running water. Add in pressure cooker pan with about 1 cup of water and pressure cook to 2 whistles on medium heat. Remove, keep it aside for pressure to fall on itself and it is ready.
** About Shengdana Koota/ Ground Nut Powder : Here the groundnut is roasted, skinned and crushed to coarse texture. Some retain a little bit of skin and usually it is prepared in bulk to be stored for usage of about 1-2 weeks in Maharashtrian homes as it is one of the basic ingredient used for preparation of masala for many recipes.
** You can either roast the groundnut on tava or microwave ½ cup of groundnut, allow to cool, remove the outer skin and crush/ pound it to a coarse texture before using it in grinding of the masala for this curry too. Check out picture below and for method of microwave you can check out on link shared at the bottom of this recipe.
** Peel off the outer skin of garlic and grind it to a semi coarse texture without adding water and keep it ready aside. You can either use a pestle or mixer grinder for the same. If using mixer grinder also do not use water and use pulse mode if possible.
** Remove the outer skin of onion, fresh turmeric and cut to pieces. Wash, wipe dry and cut tomato also into medium sized pieces. I have used fresh turmeric which is available in plenty and I just love the color it imparts, if not you can use powder too.
** Masala to be Ground : In mixer grinder add crushed groundnut (shendana koot), misal powder, chilly powder, goda masala and coarsely grind all together for a minute. Now add onion, turmeric, tomato pieces and further grind all ingredients into a fine paste adding water sparingly or as required.
** Note : Misal/ Usal Masala powder is easily available in stores and I always purchase it and do not bother to prepare at home as my consumption is very limited. You can substitute with any curry masala/ chole/ pav bhaji masala powder too.
** Note : Goda Masala Powder is a very strong flavored exceptionally tasty masala powder used in almost every Maharashtrian home. It is prepared in bulk (Kgs) during the month of April- May by sun drying the ingredients and stored for year round usage. It is easily available in stores, if not, you can just replace the same with garam masala powder.
** Note : For grinding masala you can use pressure cooked water once it has cooled down. This procedure is followed by most of us for preparation of almost all masala once the pulses or veggies are cooked, it helps curtailing excess water consumption.
** Heat oil in a kadai, add crushed garlic and fry on medium heat until the color changes lightly. Now add the pinch of chilly powder, stir and then immediately add in the prepared ground masala and fry on low heat for about 5 minutes, if you find it sticking to bottom you can sprinkle some water.
** Note : I always add a little bit of kashmiri red chilly powder in oil as it imparts a good color to dishes. If not desired, you can skip that procedure, it’s individual choice.
** Now add pressure cooked sprouted kulith along with the water if any and mix well. Add jaggery, salt to taste and mix well. If the curry is too thick add ½ to 1 cup of water and bring all together to a rolling boil, stirring often to avoid being burnt.
** Lower the heat, cover and let simmer for 7-10 minutes stirring a few times in between till thoroughly cooked. Lastly add butter, mix well, remove from heat, garnish with coriander leaves, cover and allow to rest for 20 minutes for flavors to seep in.
** “Maharashtrian Sprouted Horsegram Curry/ Kulith/ Hurali/ Kollu Usal” is done and ready to be served. This is a spicy curry with a slight tinge of sweetness that tastes best served hot with Bajre ki roti/ Pearl Millet Chapati. This is our favorite combination at home, however, if desired you can serve it with any roti/ chapati/ paratha of your choice too. You can also serve with bombay pav (bread) as next best option or with poories which also tastes good though I would not recommend this curry with rice or rice dishes.
** In all a very scrumptious dish that can be prepared when you have guest coming over or at pot luck parties or get together's. It is sure to be a hit with all guest demanding for more. Do not cut down on spice level as misal is supposed to be a spicy dish. But not to worry as the addition of jaggery and butter balances the spice level and in case you have young children then follow your own instinct please. Also, if possible use sprouted kulith/ horse gram or sprouted matki/ moth beans for best results. In case for any reason you cannot sprout the kulith, can use soaked ones too.
** For the “Bajra Roti (Pear Millet Chapati)” recipe, you can follow the link given below ….
** For the “Method of Microwaved Peanuts”, you can follow the link given below ….
** For the “Method of Sprouting Beans” recipe, you can follow the link given below ….
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