Cuisine: Karnataka state of India
Ingredients:
Sprouted horse gram – 2 cups
Mint leaves – ½ bunch
Coriander leaves – ½ bunch
Potato (Chopped into cubes) – 4
Onion (Chopped) – 4
Tomato (Chopped) – 5
Garlic cloves – 20
Ginger (Chopped) – 1-inch piece
Coriander seeds powder – 3 teaspoons
Chilli powder – 2 teaspoons
Salt – as required
Shredded fresh coconut – ½ coconut
Oil – 2 tablespoons
Cinnamon – 2-inch piece
Cloves – 5
Cardamom – 2
Water – as required
Method:
Heat oil in a kadai and add chopped onion, garlic cloves, chopped ginger, cinnamon, cloves, cardamom, mint leaves and coriander leaves. Saute until the onion has turned soft. Then, turn off the stove and let the mixture cool. Once cooled, grind all the fried ingredients, chili powder, coriander seeds powder, and shredded coconut into a fine paste. Add a little water while grinding. Then grind the tomatoes separately into a puree. Heat oil in a pressure cooker and add the ground masala and fry until the raw smell goes. Then add tomato puree, salt, chopped potato, and sprouted horse gram. Add water till everything is covered. Pressure cook for 5 whistles. If you want Hurali kalu saaru / Horse gram sambar to be a little thicker, boil for some time after pressure cooking. Served hot along with rice or Ragi mudde.
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