Thursday, 28 April 2011

Sprouted Urad ji Kadhi / Sprouted Black Bean Yogurt Soup

Urad beans are also known as black beans look similar to mung beans.  They are supposed to be very good for diabetes, but take a long time to cook and are difficult to digest.  However sprouting them not only makes them more nutritious but also easier to cook and digest.  Sprouting beans is very easy and supplies you with fresh vegetables.

Ingredients
1 cup sprouted urad beans
1 teaspoon whole cumin
1 teaspoon mustard seeds
3-4 curry leaves (limdo pan)
2-3 green chillies; split lengthwise into two
2-3 cloves garlic; minced
1 inch ginger; grated
2 tomatoes; blanched, peeled and liquidized
1/2 teaspoon turmeric powder
2 teaspoons coriander and cumin powders
1 cup yogurt
2 cups water
1 table spoon chickpea flour
salt to taste

  1. Heat some oil in a pan, add the whole spices and the green chillies, as soon as the spices pop, add the urad beans.  Mix and cook for about 10 minutes.
  2. Meanwhile whisk the yogurt, water and chickpea flour until you get a smooth mixture.
  3. Add the garlic, ginger and tomatoes to the beans, mix, add the turmeric, coriander and cumin powders. Stir fry for about 5 minutes, add the yogurt mix, season with salt.
  4. Bring to boil, turn the heat down when it gets frothy otherwise it will overflow. Simmer for 20 minutes.  
  5. Serve garnished with coriander.



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