Sprouted horse gram curry or Molake hurali Kalu saaru is a traditional, savory curry from the state of Karnataka, India. It’s made with sprouted horse gram, potatoes, brinjal, and a freshly ground masala paste. Horse gram is a legume rich in protein that has proven to have several health benefits and hence used to prepare both savory and sweet dishes.
The recipe for the curry is simple, where most of the cooking effort goes into preparing the fresh masala paste – sautéing onion, ginger, garlic, tomato, and whole spices, then making a paste by adding coconut and powdered spices. Instead of horse gram, one could use other pulses like black chickpeas, black-eyed peas, white chickpeas, green gram and follow the same recipe to make a protein-rich pulses curry as a side dish. For sprouted black chickpeas recipe, click.
Molake hurali Kalu saaru tastes best with steamed white rice, quinoa, millets, and ragi mudde. Continue reading to know how to make this delicious sprouted horse gram curry.
Prep time: 48 hours(Including sprouting time)
Cook time: 30 minutes
Yield: 3 – 4 servings
3 tablespoons of cooking 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 cilantro, chopped
For the masala paste:
2 tablespoons of cooking oil
1 small sized onion, diced
1 medium sized tomato, diced
2 green chilies
3-4 dried red chili, 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
1 tablespoon of coriander powder
1/2 teaspoon red chili 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 cooking oil in a pan on medium heat. Add and sauté dried red chilies, cloves, cinnamon, fennel seeds, poppy seeds for 20 seconds. Then add ginger, garlic, onions, and sauté until onions are translucent. Lastly, add tomatoes and sauté 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 cooking oil in a pressure cooker on medium heat. Once hot, add a handful of curry leaves and let them 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 sauté 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 chopped cilantro and serve with molake hurali Kalu saaru with steamed rice, quinoa, or Ragi mudde with a dollop of ghee. Enjoy!
- Add salt and all spices according to 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 ❤