This dish is a classic example of “healthy meets tasty”, Sprouted beans are very rich in protein, we make tasty salads, curries and gravies with it. This is a one pot wonder which is easy to make and it tastes so hearty and satisfying.
After two months of summer of summer vacation my kids went back to school today, they wanted something very special for the school lunch. So I made this tasty multibean gravy which can be taken with rice or flatbread. It not only tastes delicious but also keeps them energized throughout the day.
Sprouted Multibean Kurma – Indian Style Bean Chili
Sprouted multi beans are readily available in groceries and health food stores. The Indian mix usually has five types of whole beans.
- Moong dal (green mung bean)
- Chana dal (mini brown chickpeas)
- Thatta payir ( cow peas / black eyed peas)
- urad dal ( black gram / matpe beans)
- Pattani /Vatana ( dried white peas)
- I like to cook them in a steamer, This way it stays nice and toothsome.
- You can also cook it in hot boiling water (reserve the excess cooking water to add later) or
- You can cook them in a pressure pan/cooker (without the whistle). Make sure it doesn’t get mushy.
- No need to add salt while its cooking, it absorbs the salt form the gravy.
- Once it’s cooked, keep it aside.
This Recipe serves – 4
- Sprouted Multibean – 1 cup (cooked)
- Tomatoes – 2 (chopped)
- Green chili – 2
- Red chili powder – 1 teaspoon
- Coriander powder – 1 teaspoon
- Ginger – 1 small piece
- Fennel seeds – 1/2 teaspoon
- Coconut – 1/4 cup (sliced or grated) or (chopped almonds or cashews- 1 tablespoon)
- Coriander leaves for garnish
- Oil + butter – 3 teaspoons
- Salt – 1 teaspoon
- You can also use sprouted multigrain for this gravy
- Coconut is added as a thickener, you can also use raw or toasted almonds or chashews, it gives that creamy consistency.
- You can also use coconut milk or cream to thicken it too
- Heat oil in a pan, add the fennel seeds and coconut
- once it’s toasted add the tomatoes, green chili, red chili powder and coriander powder and sauté them until the tomatoes are mushy.
- Put this mix into a blender, add some water and grind it into a smooth paste and keep it aside.
- In a pan add a little bit of butter add the steamed beans and sauté them gently so that it gets a nutty taste.
- Now add the paste, salt and 2 cups of warm water and mix it well.
- Let it simmer for sometime. Once It thickens up to a gravy consistency it’s ready, garnish it with cilantro and serve it nice and hot.
Yum! Doesn’t this kurma make your mouth water?
I have been cooking since I was a teen, I never once made poori in a different shape until I had my kiddos. They asked me, why does poori have to be in a round shape all the time? So I made some cloud like pooris to dip in this kurma. Sounds interesting right?
Mmm .. The gravy is so flavorful. It’s spicy, creamy, and the nutty sprouted beans make it so scrumptious. These whole wheat pooris are fluffy, crispy and literally cloud like. This shape is perfect to dip in this creamy chili.
This flavorful bean kurma is so versatile it can be eaten as a chili with the side of tortilla chips, you can serve this as a gravy with rice / pulav or with naan, poori, roti or any type of flatbreads. It is great for lunch or a quick weeknight dinner. This is one yummy dish which is sure to please the whole family. Does it get any better?
Published by Latha @ savvysouthindian.com
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