Saturday, January 19, 2008

Masoori Saar Upkari

Konkani Saar Upkari is like beans broth. It's watery and delicious. I make it with masoor (brown lentils), chawli/alsande (black eyed peas) or kala chana (chickpeas). Many konkani homes serve it with beans and broth separately. but we just serve it together. It is extremely cold here. So we slurped a big bowl of Saar Upkari today. It is my "bean soup for the soul"!

Masoor Saar Upkari
Ingredients
1 cup Masoor/brown lentils sprouts
salt to taste


Tempering
1 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
1 green chili, slit
1 red chili, slit
7-9 curry leaves

Garnish
1 tsp freshly grated coconut

Method
1. Heat oil in a pot. Add all the ingredients for tempering. As soon as chilies change their color and a wonderful aroma wafts through your kitchen, add sprouts and 2 cups water.
2. As the water starts boiling, lower the gas flame, cover with a lid. Let it simmer till the sprouts are cooked.
3. Add salt, and more water to make a broth like consistency. Simmer for 5 minutes.
4. Garnish with coconut.
5. Serve hot.

Note -
1. To make a complete one-dish meal, you can spoon some cooked rice in the individual serving bowls. I also add some shredded spinach while cooking to get more nutrition. However, this step is not authentic!
2. For the authentic flavor, use coconut oil.
For more information about sprouting the beans/legumes, read this.


This post is my contribution to the legume love affair by Susan of the well-seasoned cook .

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