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High protein horse gram gravy

KULITH AMTI / HORSE GRAM GRAVY / HIGH PROTEIN RECIPE

Horsegram contains the highest protein content of any lentil in the world. This grain is fed to horses to keep them energetic and maintain weight, hence the namesake. Horsegram is also rich in iron and calcium among other nutrients. It is a poor man’s food as it provides a lot of energy for a small portion consumed. It is a drought tolerant crop that can be grown in a low rainfall area and even on rainfed dry agricultural lands.

High protein vegetarian diet recipes, vegetarian recipes

Horse gram soup is known as a good natural remedy for kidney stones. It not only helps in dissolving kidney stones but stops them from developing again.

To treat diarrhea, hemorrhage and hemorrhoids. Horse gram plant treats the patients who are suffering from weak liver, spleen enlargement and colic. And to cure the kidney stones, gall stones and high blood pressure increase the intake of horse grams.

Horse gram also helps in lowering cholesterol levels. The lipid level it contains boosts good cholesterol and reduces the blockage in the heart.

It is better to sprout the horsegram and use.They are more nutritious .

INGREDIENTS

  • Kulith dal  – ½  cup
  • Freshly grated coconut – ¼ cup
  • Onion chopped – 1 small
  • Tomato chopped – 1 small
  • Ginger garlic paste – 1 tsp
  • Red chilli pwdr – 1 or  1 ½ tsp or as per taste
  • Turmeric pwdr – ¼ tsp
  • Coriander pwdr – 1 tsp
  • Garam masala – ½ tsp OR goda masala – 1 tsp
  • Asafoetida generous pinch
  • Jaggery – ½ or 1 tsp
  • Tamarind – a small piece
  • Jeera – 1 tsp
  • Mustard seeds – ½ tsp
  • Curry leaves – few
  • Oil – 1 tbsp
  • Salt as per taste
  • Finely chopped coriander leaves for garnish

How to soak and sprout the  dal  –

Clean , wash and soak the dal over night .Next day drain out the water and tie the soaked  dal in a muslin cloth [or use a sprout maker ]  Keep it in a warm place for 6 – 8 hrs. ]

PREPARATION – dry roast all the ingredients .

  1. Dry roast the coconut in a kadai or pan till golden brown in colour.
  2. Add onion and roast for 2 minutes.
  3. Add tomatoes + salt and roast for 2 mins.
  4. Add ginger garlic paste and roast for 1 min.
  5. Add chilli pwdr + turmeric + coriander pwdr + garam masala pwdr/goda masala + asafoetida and give a nice mix.
  6. Off the flame and add tamarind  .
  7. Grind it into a fine paste by adding ½ cup water

METHOD

Heat oil in a cooker , add jeera + mustard seeds + curry leaves and allow it to splutter.

Add the grounded paste and stir fry for 2 mins.

Add the  soaked dal and mix well.

Add 1 ½  cup water and give a mix. [ add water  as per the consistency you want ]

Adjust salt as needed

Pressure cook upto 1 whistle, then lower the flame and cook on lowest for 12 to 15 mins  till the dals are cooked and become soft .[don’t overcook till mushy ]

Remove it in a serving bowl and garnish wih coriander leaves.

Serve with phulkas or rice .

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