Sunday, December 28, 2008

Mixed Kathol nu Shaak

My MIL makes this protein powerhouse curry. Do not forget to add carrom seeds/ajmo/owa and asafoetida for easy digestion.

Mixed Kathol nu Shaak
Mixed sprouts curry
2 tbsp Mung beans
2 tbsp red chori
2 tbsp brown chana/chickpeas
2 tbsp kala vatana/black peas
2 tbsp dry green vatana/green peas

1 tbsp oil
1/2 tsp owa/ajmo/ajwain/ajowan/carrom seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder

Grind to a smooth paste
1" ginger
3-4 cloves garlic
A pinch of salt
2 green chilies (optional)

You will also need,
1 tsp chili powder
1 tsp coriander-cumin seed powder
2-3 green chilies, chopped
1/2 tsp garam masala or kitchen king masala
1 tsp sugar
salt to taste

1 tbsp cilantro/coriander leaves, chopped
Lemon juice, as needed

1. Make sprouts with mixed beans, as described here.
2.Pressure cook all the sprouts adding water. Let them cool completely.
3. Heat oil in a wide kadai or saucepan. Add tempering ingredients. Saute till they sizzle.
4. Stir in ginger-garlic paste and saute for a minute.
5. Now add cooled, cooked sprouts and 1 1/2 cups water.
6. Add salt to taste, sugar, coriander-cumin seed powder, chili powder, garam masala & chopped green chilies.
7. Bring to boil. Switch gas to low and simmer for 10 minutes. Adjust water to get the desired consistency.
8. Just before serving, garnish with cilantro, lemon juice and sev for the individual servings.

Note -
1. Make sure that pressure cooked bean sprouts are completely cooled off before tempering. Otherwise they will turn mushy.
2. Note that ground paste also has salt so adjust salt for the curry accordingly.
3. Garnish with sev just before serving, else they will turn too mushy.
4. If you like your curry spicy, you can add green chilies in the ground paste as well as cut chilies in the curry. For the milder version, do not include chilies in the ground paste.
5. You can use any combination of 4-5 beans for this curry. My MIL uses the above mentioned beans. If using kala vatana/black peas, you need to cook it more as it tends to remain hard even after being cooked. e.g. mung beans require less time to cook but black peas need more time.
6. Ajwain and asafoetida may not be substituted by anything else in this particular recipe as both help in digestion of the beans.

This post is my contribution to JFI - Sprouts hosted by Dee of Ammalu's kitchen.
JFI is started by Indira of Mahanandi.

This post is also my contribution to Legume Love affair - 6th serving hosted by Suganya.
Legume Love Affair is started by Susan of "The Well-seasoned Cook".


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