Sprouted Horsegram Rice using RoseMatta Rice (Mulai kattina Kollu Sadham) (Instant pot & Pressure cooker method)

Category:  Lunch / Rice
Preparation Time: 10 mins + Soaking & Sprouting time
Cooking Time: 15-20 mins
Servings: 2-3 Servings

Sprouted Horsegram Rice (Rosematta Rice)

Horse gram is one of the most protein-rich lentil but it is also one of the lentil that's been under rated & under utilized. Horse gram (Kollu) can help with a number of health problems as it contains a good and rich amount of vitamins, proteins, and iron. In addition to weight loss, it helps in reduction of extra fat from the body. Horse gram is rich in B-complex vitamin and proteins. It helps in purifying menstruation and cures and prevents arthritis. The presence of a good amount of dietary fiber in the gram helps balance sugar glucose and blood pressure levels. As long as caution is exercised in not consuming excessive quantities of this legume, it is highly recommended to include horse gram in your regular diet.

Sprouting process increases the nutritional value of the horsegram and also sprouts can be easily digested. Its very good to include sprouted grains and legumes in our regular diet practice.

I tried this rice in the similar way as our favourite Kongu special Arisi paruppu sadam with some modifications and it turned out to be great! I used Rosematta rice here and we can use any of our regular cooking rice, brown rice or even with millets. I usually cook it in the Instant pot and I also had given the steps for making it in the pressure cooker.

While making for kids, we can avoid the green chillies and reduce the spice level. Also adding ghee enhances the taste and flavour, drizzle a tsp of ghee over the rice while serving for the kids :)

Ingredients: 

• Rice - 3/4 cup (I used RoseMatta rice)
• Sprouted Horse gram - 1 cup 
• Small Onions - 10 nos, peeled and halved or 1 big onion, chopped
• Tomato, chopped - 1 no
• Green chilly - 2-3 slitted (Optional and adjust as per spice level)
• Turmeric powder - 1/2 tsp
• Sambar powder - 1/2 Tbsp
• Sesame Oil / Any cooking oil - 2 tsp
• Mustard seeds - 1/2 tsp
• Curry leaves - few
• Salt - to taste
• Water - 2 cups (adjust as per the type of rice)

To coarsely grind:

Sprouted Kondakadalai PuliKuzhambu (Sprouted brown chickpeas in tamarind-coconut gravy)

Category:  Kuzhambu Varieties
Preparation Time: 5 mins + time for sprouting
Cooking Time: 20-30 mins 
Servings: 4 servings

Sprouted Kondakadalai Pulikuzhambu

Brown Chickpeas / Kala Channa / Kondakadalai is loaded with nutrients and its very important to add these cute little beans in our regular diet. These protein and fibre rich beans are so beneficial for growing children.

In my blog I have many recipes using Channa and you can find it here: Channa Recipes. I have already posted sprouted channa kuzhambu here: Sprouted channa kuzhambu; but this is an easy pulikuzhambu version.

Sprouting these Chickpeas / Channa increases their nutrient value and these sprouted chickpeas can be used to make sundal, gravies, hummus, added to kootu or making south indian kuzhambu varieties. We can also add them in salads but for easy digestion and for kids, I prefer cooking them.

Since I dont have coconut pieces I had added coconut paste in this kuzhambu, but adding bite sized fresh coconut pieces gives a nice crunch to this:)

Ingredients:

• Sprouted Brown Chickpeas/ Kondakadalai - 1 & 1/2 cup, 
• Tamarind - Lemon sized (Use as needed)
• Sambar Powder - 1-2 Tbsp (Adjust as per spice level)
• Turmeric Powder- 1/2 tsp
• Sesame Oil - 2 Tbsp
• Mustard seeds - 1/2 tsp
• Urad Dhal- 1/2 tsp
• Curry leaves -few
• Asafoetida - a pinch
• Small Onions - 15-20 nos, halved or 1 big onion chopped
• Garlic - 8-10 cloves, chopped
• Tomato - 1, finely chopped
• Coconut - 1/2 cup grated 
• Salt - as required

Variation:

• Instead of coconut paste, we can add chopped fresh coconut pieces 

Sprouted Green Gram - Carrot Parupusili

Category:  Lunch
Preparation Time: 15 mins  
Cooking Time: 20 mins 
Servings: 3-4 servings

Sprouted Green Gram - Carrot Parupusili

Ingredients:

• Green Gram Sprouts - 2 cups
• Carrot - 2-3 nos, grated
• Green chilly - 1-2 nos (Adjust as per spice level and can be avoided while making for kids)
• Salt - to taste
• Oil - 1 tsp
• Mustard seeds - 1/2 tsp
• Split Urad Dhal - 1/2 tsp
• Red Chillies - 1-2 nos
• Curry leaves - few
• Small Onions - 5-6 nos, chopped
• Garlic - 1-2 cloves, minced
• Freshly grated coconut - 2-3 tbsp

Method:

1. Making Sprouts: Wash and soak around 1 cup of Whole Green gram overnight; then drain water and wrap it in a clean cotton cloth and place in a closed vessel / hot box for 12-16 hrs. Check for the sprouting after 12 hrs and if not done keep it for some more time till it get sprouted
   
2. Grate the carrot and keep it ready; we can also finely chop them
   
3. Grind the sprouted green gram along with green chilly and enough salt (without any water) into coarse mixture
   
4. Steam cook the coarsely ground dhal for 8-10 mins and allow to cool; Once it becomes warm, crumble it
   
5. Heat oil in a pan, once it is hot add the mustard seeds followed by Urad dhal,  Red chillies and curry leaves
   
6. Add the small onions and minced garlic, saute for 2 mins
   
7. Add the grated carrots and saute in medium flame for few mins till it gets cooked (No need to add water)
   
8. Once the carrots get cooked (Bust should still have the crunchiness), add the crumbled sprouted green gram; saute well for 2-3 mins till they gets combined well
   
9. Check for salt and switch off
   
10. Garnish with fresh coconut gratings
    
11. Serve hot with rice, Rasam or any Kuzhambu:)
    

Green Gram Sprouts Dosa - Crispier Version

Category: Instant Dosa  
Preparation Time: 5 mins     
Cooking Time: 15-20 mins    
Servings: For 2 persons

Crispy Green Gram Sprouts Dosa

 Ingredients:

• Green Gram sprouts - 1 cup
• Rice flour - 1/4 cup
• Fine Rava - 2 tbsp
• Salt - to taste
• Water -as required
• Green chilly - 1-2 nos (Optional)
• Sesame Oil - for making dosa

Method:

1. Take 1 cup of green gram sprouts in a blender and grind it to a smooth paste by adding enough water. If using green chilly, we can grind it along with the sprouts
   
2. In a wide bowl, add the ground paste, rice flour, fine rava, salt and mix well 
   
3. The batter should be runny, like rava dosa batter, adjust water accordingly 
   
4. Heat the dosa tawa and once its hot start pouring a laddle of batter from outside corners of the tawa to inside and fill in the gaps if any
   
5. Drizzle few drops of oil around the dosa and cover it with lid
6. Once it gets cooked, flip it over to cook the other side 
   
7. Once done, serve hot with favourite side dish 

Sprouted Channa Kuzhambu

Category:  Lunch
Preparation Time: 10 mins + Time for sprouting
Cooking Time: 30 mins
Servings: 3-4 persons

Sprouted Channa Kuzhambu with Rice!

 Ingredients:

• Sprouted Kala Channa (Black Kondakadalai) - 2 1/4 cups

  

  Sprouted Channa

• Sesame Oil - 1 tbsp
• Small Onions, halved - 5-6 os
• Garlic, chopped - 3 cloves
• Tomato, chopped - 1 no
• Curry leaves - few
• Mustard Seeds - 1/2 tsp
• Urad Dhal - 1 tsp
• Salt - to taste
• Water - as required
• Coriander leaves - 2-3 stalks

To Saute and Grind:

• Oil - 1 tsp
• Small Onions - 12-15 nos or Big Onion, chopped - 1 no 
• Tomato, chopped - 1 no
• Garlic - 4 cloves
• Turmeric powder - 1/2 tsp
• Kuzhambu Masala Powder (Home made) - 1 tbsp
• Coconut, grated - 1/3 cup

Method:

1. Making Sprouts: Wash and soak around 1 cup of dry channa overnight; then drain water and wrap it in a clean cotton cloth and place in a closed vessel / hot box for 12-16 hrs. Check for the sprouting after 12 hrs and if not done keep it for some more time till it get sprouted. 
2. Take 2 1/4 cup sprouted channa and pressure cook it with salt and enough water for 2 whistles
   
3. Prepare the masala, by sauting the above ingredients in 1 tsp of oil (add one by one in the same order as above) and allow to cool
   
4. Grind the sauted mixture to a smooth but bit coarse masala paste
   
5. Heat Sesame oil in a pan, once it gets hot add the mustard seeds, Urad dhal, Curry leaves and fry till dhal turns golden brown
6. Add the small onions and garlic and saute well
   
7. Add the chopped tomato pieces and saute till it gets cooked and turns mushy
   
8. Add the cooked channa and mix well
   
9. Then add the ground masala paste, enough water (Water used for cooking channa can be used) mix well and check for salt
   
10. Allow to cook in medium flame for 8-10 mins till the oil gets separated and the channa gets blended with the masala
    
11. Switch off, garnish with coriander leaves
    
12. Serve hot with rice or even for dosa/Idly/Chapathi
    
13. Since my Home made masala powder is spicy, I haven't added more, if needed you can add chilly powder