Course: Breakfast, lunch, Salads, Side Dish, Snack
Cuisine: south indian
Keyword: gluten-free, guggillu, healthy breakfast, high energy source, high protein, horsegram water, Protein rich, ulavalu, weight-loss, whole grain, wholesome
Servings: 3
Author: Sireesha
Ingredients
½cuphorse-gram / ulavalu / hurule mutherasoak overnight and sprouted
5tbsppeanutssoak for 4 hours
4tspoil
3tbsponionchopped
2tbspcarrotchopped
¼cupbell pepperany color
3tbspfresh coconutgreated
1tbsplime juice
cilantroto garnish
fewcurry leaves
1tspcoriander powder
½tspjeera/cumin powder
¼tspred chilly powder
1tspsalt or to taste
Instructions
Rinse ½ cup horse gram thoroughly, then soak it overnight. Drain the water and cover with a cotton cloth and leave it aside for 2 days to allow sprouting.
When you are ready to prepare the dish, soak the peanuts for 4 hours.
Heat a pan, add 4 tsp oil, add 1 tsp each chana dal and urad dal, ½ tsp each mustard seeds & cumin seeds.
Once the dals turn golden, add chopped onions, 1 tsp ginger paste and 4 slit green chillies.
When the onions become translucent, add soaked peanuts and ½ cup water. Cover and cook for 2-3 minutes.
Add sprouted horse gram and 1 cup of water. Cover and cook till horse gram becomes soft. (Note: you may use the pressure cooker to cook peanuts and horse gram)
Add 2 tbsp chopped carrots, ¼ cup chopped bell peppers, few curry leaves, turmeric, 1 tsp coriander powder, ½ tsp jeera powder, ¼ tsp red chilly powder and 1 tsp salt. Mix well and cook till the veggies become little soft. Note: You may adjust the spices to your taste.
Garnish with grated fresh coconut, lime juice and cilantro.
Serve it as a breakfast or lunch.
Notes
Using the pressure cooker or hawkins or instant pot for horse gram and peanuts can expedite the cooking process.
You may adjust the spices to your taste.
You may add other veggies like sweet potato, celery, beans,...