Molake hurali kalu saaru is a Karnataka specialty dish. It’s tasty, super healthy and is made using sprouted hurali kalu or horse gram, potatoes, brinjal, and freshly ground masala paste consisting of onion, tomatoes, grated coconut, whole spices, ginger, and garlic.
Horse gram is a legume rich in protein that has proven to have several health benefits. It is not only used to make savory dishes but also sweets. Molake hurali kalu saaru tastes best with steamed white rice and ragi mudde. Include a dollop of ghee for an enhanced taste. Continue reading to know how to make this delicious molake hurali kalu saaru.
Prep time: 48 hours(Including sprouting time)
Cook time: 30 minutes
Total time: 48 hours 30 minutes
Yield: 4 servings
3 tablespoons of vegetable oil
Curry leaves, one sprig
150g sprouted horse gram
1 large potato, cut into small cubes
2 baby brinjal, cut into small cubes
3-4 tablespoons of coriander leaves
For the masala:
2 tablespoons of vegetable oil
1 small sized onion, diced
1 medium sized tomato, diced
2 green chillies
3-4 dried red chilli, for color
1/2 inch cinnamon
4-5 cloves of garlic
1/2 inch ginger
1 teaspoon fennel seeds
1 teaspoon poppy seeds
3 tablespoons of grated coconut
2 tablespoons coriander powder
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
Salt to taste
How to sprout horse gram?
- Rinse 1 cup of horse gram thoroughly in water and soak it overnight.
- The next morning, drain out water using a clean, light-colored cotton cloth (preferably white) and seal horse gram with the same wet cloth.
- Cover a vessel on top of it and leave it undisturbed for 24 hours.
- You will notice long sprouts of horse gram just like this.
- If living in colder countries, it might take up to 48 hours for the horse gram to sprout.
- For the masala: Heat 2 tbsp of vegetable oil in a pan on medium heat. Add and saute dried red chilies, cloves, cinnamon, fennel seeds, poppy seeds for 20 seconds. Then add ginger, garlic, onions, and saute until onion are translucent. Lastly, add tomatoes and saute until they are soft. Turn off heat and allow these ingredients to cool. Transfer the cooled ingredients into a mixer. Further, add grated coconut, coriander powder, turmeric powder, red chili powder, and salt to taste. Pour little water and blend this into a fine masala paste.
- Heat 3 tbsp of vegetable oil in a pressure cooker on medium heat. Once hot, add a handful of curry leaves and let it splutter. Then add sprouted horse gram, potatoes, and brinjal and fry for a minute or two.
- Pour the freshly made masala paste into the pressure cooker, mix well and saute for 2 minutes.
- Pour water as required(according to consistency), stir, and allow the saaru to come to a boil.
- Taste for salt and adjust if necessary.
- Cover the lid and pressure cook on low-medium heat until five whistles. Or until the horse gram is soft and cooked perfectly. Turn off the heat and allow the pressure cooker to depressurize.
- Adjust the consistency of molake hurali kalu saaru by adding water if necessary.
- Garnish with some chopped coriander leaves and enjoy molake hurali kalu saaru with steamed rice, quinoa, or Ragi mudde.
- You can tweak the quantity of each ingredient as per your taste and preference.
- Store molake hurali kalu saaru in the refrigerator for up to 2 days.
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Happy cooking and happy eating ❤