Showing posts with label Sprouts. Show all posts
Showing posts with label Sprouts. Show all posts

June 4, 2015

Kadve vaalachi usal - Sprouted bitter beans sabzi

usal in a serving bowl
Kadve vaalachi usal recipe - Usal is a popular side dish of Maharashtra. Mostly usals are made of sprouted pulses and is flavored with kala masala. I store various pulses like green grams, brown chickpea, moth beans, kabuli chana, rajma, kadve vaal etc. in the pantry for the use during the shortage of vegetables. 

During rainy season, when we are unable to go to vegetable market, these pulses are handy. Kadve vaal or bitter beans are not bitter in truest sense. Instead it has an inviting nutty flavor and adorable bitterness which makes the usal very delicious. Using your culinary technique, variations can be created with sprouted pulses. 

Curry prepared in combination with sprouted kadve vaal and drumstick is very tasty. I'll post this recipe in due course. Now to the recipe.

Kadve Vaalachi Usal

Prep time : 20 mins
Cook time :20  mins
Total time : 40 mins
Recipe type : Side Dish
Cuisine : Maharashtrian
Yield : Serves 2
Author : Vidya Chandrahas


  • 1 cup kadve vaal / bitter beans
  • 1 onion, chopped
  • 10 garlic cloves, crushed
  • 1 tomato, chopped
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 3/4 cup water
  • 1/2 tsp salt
  • 1 tsp kala masala ( or garam masala)
  • Few chopped cilantro

For the tempering

  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • A generous pinch of cumin seeds / jeera
  • A generous pinch of asafoetida / hing
  • 1 sprig curry leaves

If you don't have kala masala,  you can replace it with garam masala.


1.  Hand pick the kadve vaal and rinse thoroughly. Soak for about 7- 8 hours.

2.  Drain the water and keep covered the kadve vaal in a warm place for 14 - 15 hours or till they sprouts as shown below.
sprouted kadve vaal

3.  Remove the skin and wash the sprouted kadve vaal very gently keeping the sprouts intact.
skin removed

4.  Heat oil in a pan and make a tempering with the ingredients mentioned under " for the tempering". Add the onions and crusheds garlics. Saute till the onions turn translucent. Add the chopped tomato and saute for 2 minutes.
tempering to make the usal

5.  Add the chili powder and turmeric powder. Saute for a minute.
chili powder added

6.  Add 3/4 cup of water and salt. Mix well
water and salt added

7.  Cook covered on low flame till the kadve vaal become soft. Take care the bitter beans should not turn mushy.

8.  Add the kala masala and mix. To keep the flavor intact, add the kala masala at this stage.
kala masala added

9.  Further cook for a minute and remove from the heat.
kadve vaal cooked

10.  Garnish with chopped cilantro and serve as a side dish.

March 10, 2013

Muga mole randayi recipe - Molake hesarukalu palya recipe - Sprouted green gram palya

 Muga mole randayi in a serving bowl
Muga mole randayi recipe - Muga mole randayi is one of the famous and common sabzi varieties of Karnataka and every house hold has its own version to prepare it. Muga mole literally means sprouted green grams and randayi means thick coconut based sabzi which is also known as palya in kannada.The sprouted green grams and raw banana combination is awesome and it is my favorite too. This palya is perfect with hot chapati, phulka, rice rotti and stemed rice.It is very flavorful with the addition of freshly ground masla. The  spices in the masala adds inviting aroma and the chilly powder adds taste and the coconut gives a thick consistency to the palya. For a variation you can use potato in the place of plantain and that combination also tastes great. 

Preparation time - 20 minutes
Cooking time - 30 minutes
Yield - serves 2


  • 1 cup sprouted green grams
  • 2 raw bananas
  • 1/2 tsp turmeric powder
  • 4 - 5 curry leaves
  • salt to taste

Grind to paste
  • 1/4 tsp split black gram dal / udad dal
  • 10 fenugreek seeds / methi dana
  • 5 dry red chillies  (byadagi)
  • 2 cloves / lavang
  • 1/4" cinnamon / dalchini
  • 3/4  tsp coriander seeds
  • pinch of cumin seeds
  • 1/2 cup coconut

For the tempering
  • 2 tsp oil
  • 1/4  tsp mustard seeds
  • 5-6 curry leaves

  1. Soak sprouted green grams in sufficient water for about 6-7 hours. The husks float on the water. Remove the floated husks and rub gently with your fingertips to remove the remaining husks. Now rinse them and drain the water. Keep them aside. 
  2. Wash, peel and cut raw bananas in to medium sized cubes and put them in sufficient water. Keep it aside.
  3. Heat little oil in a pan, fry the split black gram dals, fenugreek seeds and red chillies separately.
  4. Mix together the cloves, cinnamon, coriander seeds and cumin seeds,  fry till they become golden brown.
  5. Grind together the coconut, chillies and fried spices to a smooth paste. Use little water. Keep it aside.
  6. Boil 3 cups of water in a pan, add the sprouted green grams, cover a lid  and cook them on a low flame. When they are half cooked, add raw banana cubes. Cover a lid and cook till they become soft.
  7. Now remove the lid, add 4-5 curry leaves, the coconut masala paste, turmeric powder and salt.  Add water if required. Bring it to boil. 
  8. Simmer it on a low flame to get the desired consistency of the sabzi / palya. Heat oil in a small pan, add mustard seeds.
  9. When they splutter, add curry leaves and saute for a few seconds. Pour this seasoning over the hot curry. Mix well and serve the muga mole randayi hot.
 Muga mole randayi - step by step pictures

1.  Wash the raw banana and peel it.
plantain to make  Muga mole randayi
2.  Cut the plantain into medium sized pieces. Remove the husk of sprouted green grams. 

3.  Boil the plantain pieces and husked sprouted green grams together in a large vessel till they become soft.
boiled plantain and sprouted green grams
4.  Fry the spices mentioned under "grind to paste"  fry urad dal and red chillies separately. 
fried spices and chillies
5.  Put the above prepared grind to paste ingredients in a mixer jar and blend it to a smooth paste using required water.
ground masala paste
6.  Put the ground masala in a large vessel. Add the boiled sprouted green grams and plantains. Add salt and sufficient water to make a thick consistency palya. 

7.  Bring it to boil and simmer till you get the desired consistency. Make a tempering with the ingredients mentioned under "for the tempering"  and pour it on the hot palya. Mix well. You can add some chopped cilantro to it.
boil masala and sproted green grams, plantain to make palya
8.  Serve the muga mole randayi hot with chapati, rice rotti or steamed rice.
muga mole randayi is ready to serve