Urad Sprouts Salad

I tried sprouting every other sprout-able grain before adding them to any recipe; so did I experiment with urad dal also. This is another imitation recipe that I tried, which otherwise we usually make with moong sprouts. As I expected, it did not have any raw smell or urad dal, in fact it did not taste any different from moong sprouts. For most of us urad is dominantly used only in idly/ dosa batter or tadka; this recipe is for people who want to try something new.

Serves: 4

Preparation Time: 20 minutes

Cooking Time: Nil

Ingredients:

1.      Sprouted urad dal – 2 cups

2.    Cucumber – 1

3.    Capsicum – 1

4.    Onion – 1

5.     Tomato -1

6.    Olive oil – 1 tbsp

7.     Salt as per taste

8.    Lemon – ½

9.    Pepper crushed – ¼ tsp

10.            Roasted cumin powder – ¼ tsp

Method:

Step 1: Chop the cucumber, capsicum, onion and tomato.

Step 2: Toss the chopped vegetables and sprouted urad dal in a bowl.

Step 3: Sprinkle salt, crushed pepper, cumin powder and squeeze juice of half a lemon. Drizzle olive oil and toss well again.

Step 4: Serve garnished with mint leaves.

Puli Saadam or Tamarind Rice

It was very strange that I tried several new dishes but our favourite puli saadam or tamarind rice never occurred to me all these days. I remember during childhood whenever we traveled long distance or for journey by train or for any local picnics, my mom and maternal grandma used to pack puli sadaam with some thovial . We will all die to have them; somehow our digestive juices would start secreting an hour or two before our usual lunch time if we know puli saadam is for lunch. Gone are the days, but the hunger remains…

Serves: 3

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients:

1.      Tamarind – lemon sized ball

2.    Red chilies – 3

3.    Gingelly oil – 4 tbsp

4.    Turmeric powder – ¼ tsp

5.     Mustard seeds – ½ tsp

6.    Urad dal – 1 tbsp

7.     Bengal gram – 1 tbsp

8.    Groundnuts – 3 tbsp

9.    Curry leaves – 1 sprig

10.            Jaggery – a pinch

11.  Fenugreek powder – ¼ tsp

12.Asafoetida – 2 pinches

13.Salt to taste

14.Steamed rice – 3 cups

Method:

Step 1: Soak tamarind in water preferably luke warm water for 15 minutes and then extract juice from it.

Step 2: Heat oil in a kadai and splutter mustard seeds in it, roast groundnuts Bengal gram & urad dal. When they are brown enough add broken red chilies, curry leaves and sprinkle asafoetida and turmeric powder.

Step 3: Now add the tamarind juice to the kadai and boil until it thickens and forms a sauce like consistency. Add salt, jaggery and the fenugreek powder.

Step 4: Turn off heat.

Step 5: Spread the steamed rice in a wide mixing bowl or plate, pour the puli kachal (the prepared tamarind sauce) and mix well without breaking the rice. Adjust salt and oil as required.

Step 6: Serve or pack with pickles or thovials or fryums or plain curds. It is as such good without any accompaniment.

TIPS:

*The prepared puli kachal (the spiced tamarind sauce) can be stored in air tight container and refrigerated for a week which can be mixed with hot steamed rice as and when required.

*If you like to retain the crunch in the groundnuts add it roasted finally while mixing with rice.

Urad Kadhi

I had sprouted some urad dal which I wanted use for another recipe but due to lack of time I made this interesting recipe that I had hit on the net. This is a simple to make kadhi full of nutrition and taste. I had prepared it to accompany hot steamed rice with papad, it was yummm… Kadhi lovers should give it a try; this is kadhi+dal in one dish.

Serves: 2

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients:

1.      Sprouted Urad dal – 1 cup

2.    Gram Flour – ¼ cup

3.    Dahi – 2 cups

4.    Turmeric powder – ¼ tsp

5.     Salt as per taste

6.    Water – 1 cup

7.     Oil – ½ tbsp

8.    Mustard seeds – ¼ tsp

9.    Cumin seeds – ¼ tsp

10.            Green chilies – 2

11.  Ginger – 1 “ piece

12.Asafoetida – 1 pinch

13.Curry leaves – 1 sprig

14.Coriander finely chopped – 2 tbsp

Method:

Step 1: Whisk the curds, water, turmeric powder and gram flour in a bowl till smooth and thin. Keep aside.

Step 2: Heat oil in a pan, splutter mustard seeds, cumin seeds, add slit green chilies, and curry leaves, chopped ginger and sprinkle asafoetida.

Step 3: Sauté sprouted urad dal in it for 3-5 minutes until it is soft.

Step 4: Add the curd mixture and stir continuously in low to medium heat.

Step 5: When it starts boiling, the gravy thickens and nice aroma emanates from it. At that point, turn off heat and transfer the kadhi to the serving vessel.

Step 6: Garnish with chopped coriander and relish with steamed rice or roti.