Sprouting is quite a routine at my place, we guys never ever say no to any sort of dishes with sprouts, our recent favourite is this sprouted black channa kurma..This kurma goes fabulous with hot steaming rice, also along with rotis, breakfast dishes like idli, dosai or just with toasted breads...Poppy seeds and coconut used in this kurma turned them very delicious at the same time as a thick kurma,if u dont like coconut u can completely omit them by replacing the cashew nuts, u may think whether this kurma is quite a rich gravy, may be but i dont bother to make sometimes these sort of gravies with either coconut or cashewnuts also at the same time this kurma.
2cups Sprouted kala channa (pressure cooked)
1no Onion (chopped)
2nos Tomatoes (chopped)
3nos Green chillies (slit opened)
1tsp Ginger garlic paste
2nos Whole spices (bay leaves, cloves, cardamoms, cinnamonstick)
Salt
Chopped coriander leaves
Oil
To Grind1tbsp Poppy seeds
1tbsp Coriander seeds
1tsp Fennel seeds
1/4cup Coconut (grated)
Dry roast one by one all the ingredients from the list 'To Grind', ground everything as fine paste with enough water...
Heat enough oil, fry the whole spices until brown, add the finely chopped onions, finely chopped tomatoes ,slit opened green chillies, ginger garlic paste and saute everything until the veggies turns transculent, now add the grounded paste,cooked sprouted kala channa,red chilly powder,salt and saute for few minutes..add enough water, and cook everything in simmer for few minutes until the gravy turns thick, finally add the chopped coriander leaves and put off the stove...
Enjoy along with rotis or any rice dishes...
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