Sprouted Horsegram Sambar

Sprouted Horsegram Sambar

Ingredients:
1 cup Sprouted Horsegram
1/2 cup Toor Dal
1 Onion chopped
1 Tomato chopped
3 Cloves
1 inch Cinnamon
1 spoon Coriander seeds
1 spoon Jeera
2 spoons Red Chilli powder
3 - 4 spoons Coconut grated
1 spoon Turmeric powder
1 lemon sized Tamarind extract
1 spoon Jaggery
1 spoon Mustard seeds
2 cloves Garlic chopped
Curry leaves
Salt
Oil

Method:
In a pressure cooker, cook sprouted horsegram and toor dal for 3 whistles on a medium flame.
In a pan roast onion, tomato, cloves, coriander seeds and cinnamon on low flame for 5 mins and keep it aside.
Now in a mixer jar, grind roasted onion, tomato, cloves, coriander seeds, cinnamon,jeera, red chilli powder and coconut and make a fine paste.
Pour the mixture into cooked horsegram, add tamarind extract, turmeric powder, jaggery salt  and 1/2 cup water, cook on a medium flame for 10 mins.
Lastly in tadka pan, heat 2 spoons oil and add mustard seeds, garlic and curry leaves on a low flame, pour it to sambar.
Horsegram Sambar is ready to serve with rice or ragi ball.


Note
How to sprout Horsegram
Soak horsegram in water for 7 - 8 hours.
Drain the water and wash once in water and leave it to sprout for 8 hours.
After 8 hours, you can see sprouted horsegram.
You can follow same method of sprouting green gram, mote or moth bean, black channa.

You can store sprouted horsegram in refrigerator for 2 - 3 days.