Ingredients:
½ cup Kulith (Horse gram)
For Tempering:
2 tbsp Oil
½ tsp Mustard Seeds
½ tsp Cumin seeds
Pinch of Asafoetida powder
½ tsp Turmeric Powder
1 tsp Red Chili Powder
1 tbsp Goda Masala (Maharashtrian Masala)
2-3 Kokum
1tbsp Jaggery
Salt to taste
Cilantro for garnishing
Method:
1) Soak ½ cup Kulith overnight in the water (atleast 10 hours). Drain. For sprouting, put drained Kulith in a clean cotton cloth. Cover and tie tightly and place it in warm conditions (7-8 hours).
2) In a pressure cooker, add 2-3 cups of water. Put sprouted Kulith in a steel container inside the pressure cooker. Add water in that container (For 1 cup Kulith, use 2 cups of water). Do not over cook i.e. cooked kulith should remain whole and not broken.
3) Once pressure cooker cools down, drain all water from kulith and save it for later. It can be used to make Kalan, Maharashtrian Kadhi.
4) Heat 2 tbsp oil in saucepan . Temper with mustard seeds, Cumin Seeds, Asafoetida Powder, Turmeric Powder, Red Chili powder. Then add cooked Kulith and stir gently. Add salt, Goda Masala, and Kokum. Turn the heat on medium. Cover the pan for 1 minute. Then add Jaggery at the end. Add little water if needed. Bring it to boil for a couple of minutes on medium heat. Garnish with chopped Cilantro.
Serve hot with Wheat Chapati
Labels:
Kulith Usal, Horse Gram Usal, Kulathachi Usal.
