This protein rich bean sprout tastes out of the world in a chili coconut curry. Very healthy and yummy too!
What I used: Serves 4
2 cups of sprouted whole green gram/whole beans / molake kaalu*
2 cups of potato cut into large chunks
2 tsp chopped mint or 2 tsp dry crushed mint leaves
1/2 cup of coconut milk
2tsp red hot chili powder (add less or more as needed)1/4tsp turmeric powder
1tsp cilantro seed powder
2tsp ginger garlic paste
1 large onion chopped
2 medium tomatoes chopped
3tsp olive oil
Salt to taste
*To make the bean sprouts:
You may use any dry beans/whole grams/whole lentils of your choice. Soak them in ample warm water overnight. In the morning, drain the water, pour it into a wet muslin cloth, tie it into a bundle, place a heavy weight like a heavy pan or fairly heavy paper weight rock on it, Place it in a warm place for a day. The beans will sprout. It is great to eat them as is, or they can be used in stir-fries, pilafs and curries.
In a thick bottom skillet, on medium heat, add 3 tsp olive oil. When it begins to shimmer, add the chopped onions and mint leaves. Fry to a golden brown. Add ginger garlic paste, potatoes and tomatoes, and cook until it is all soft.
Add all the powders, salt, and cook covered for 7-10 minutes on medium heat. Once the powders blend with the oil and tomatoes to form a uniform curry, the oil will start to separate. Add in the coconut milk, and bean sprouts, cook it covered for another 10 minutes on low heat. Check to see if the sprouts are cooked, let it stay crunchy and half cooked.
Tip: If you want a runny curry for rice, add in extra coconut milk. This curry serves as a thick curry side dish for pilaf, or can be eaten with chapathi/rice. Enjoy!