Sprouted Horsegram Sabzi

Sprouted Horsegram Sabji

Side Dish

Ingredients

2 cups Sprouted Horsegram
1 Onion chopped
1 spoon Ginger  (optional)
2 Green Chillies chopped
6 Curry Leaves chopped
2 spoons Coriander Leaves chopped
1 spoon Mustard seeds
1 spoon Turmeric Powder
1 spoon Masala powder
1 spoon Grated Coconut
3 spoons Oil
Salt

Method:
Pressure cook sprouted horsegram in a pressure cooker for 2 whistles.
Heat oil in a pan on a medium flame, add mustard seeds, ginger, onion, green chilli and saute well.
Add  curry leaves, turmeric powder, masala powder.
Transfer cooked horsegram to the pan and mix it to the mixture and cook for 2 minutes.
Add  coconut, salt,  and coriander leaves and cook for 2 - 3 minutes on a medium flame.
Serve Sprouted horsegram Sabzi with Chapati, rice or jowar roti.

Sabudana Fryums

 

Sabudana Fryums

Ingredients
2 cups Sabudana
1/2 spoon Poppy Seeds
Salt as per taste

Method
Soak Sabudana in water overnight or 6 -7 hours.
Wash and drain the water of soaked sabudana.
Cook sabudana with 8 cups water on a low medium flame for 3 - 4 minutes and it turns translucent in color.
Add poppy seeds and salt and cook for 1 minute.
Once sabudana is cooked, turn off the flame and keep it aside.
Spread clean white cotton cloth on terrace or open place where there is sufficient sunlight.
Take a spoon and pour sabudana on white cloth in coin size.
Finish the sabudana mix by pouring on cloth, keeping 1 inch distance between two sabudana fryums.
Allow it to dry for 2 days in the sunlight.
After it has completly dried, wet the cloth and gently peel fryums.
Spread it on a plate and dry for 1 or 2 days in sunlight.
Once they are dried, they are ready.
Fry in the oil and serve as a side dish for lunch or dinner.

Note
You can store in an airtight container for 6 months.
While cooking sabudana, keep stirring in between or else it may stick to the bottom of the vessel.