I’m glad that I could finally sit and type this post which I’ve been planning for a long time but last few days seems to have just vanished. I was badly stuck in so many things that I was hardly getting time to sit down and do something creative or sensible…
I was living in a nightmarish world of cockroaches which had manifested in my kitchen and seemed to be present in every nook and corner. I was at war with them and spraying the pesticide whenever they appeared..I would get up 2-3times at night to kill them as the cockroaches are nocturnal creatures but they seem to be multiplying faster than I could kill them..this was the first time, that I had such a problem and then finally got a pest control done for two days with a gap of 3days..My kitchen did come on a stand still but finally I could say that it seems like the war is getting over. I was busy washing, cleaning, throwing and rearranging my kitchen, but it’s clean and shining now..
After all the cleaning I am splurging myself in making sprouts with different grains as I love sprouts and they perfectly suit my health regime these days. The first grain that I’ve sprouted is the Jowar or Sorghum in English. This is the first time that I sprouted this grain and I must confess I was in love with the tiny pearls, the minute it started to sprout.
I had decided to make a spicy Usal with the grain as the grain itself is quite bland, so I presumed that it would be best with a little overdose of spice. I loved the Usal and I served it with plain rice and Jowar roti which I will post soon..
This curry is extremely good for diabetics too..
Ankurit Jowar Usal
Cooking Time: 30mins
2cups sprouted Sorghum/Jowar
1large onion sliced
small piece ginger
1large tomato chopped
2tsp whole coriander seeds
1tsp cumin seeds
4 whole red chilies
2tbsp grated dry coconut
1/2tsp red chili powder
a pinch garam masala
1/2tsp mustard seeds
a pinch of heeng/asafetida
Soak the clean Jowar in water for 5-6hrs, strain all water and then transfer it to a muslin cloth. Wet the cloth and keep it a colander for sprouting. You get fine sprouts in 8-10hrs. Pressure cook the jowar without salt.
Slice the onion and ginger and peel the garlic cloves.
Chop the tomatoes.
In a pan roast without oil, onion, garlic, ginger, cumin and coriander seeds.
Once the onion starts changing colour, add a few drops oil. Cool the mix.
Roast the coconut and red chilies.
Grind the onion and coconut mixes with a little water.
Heat two tea spoons oil and splutter the mustard seeds. Add a pinch of heeng.
Add the ground paste, sauté.
Add a little water and tomatoes, mix.
Add the sprout.
Add salt to taste.
Add turmeric and chili powder.
Add a cup of water.
Add kokam and cook on low flame and covered till the gravy thickens. The Kokam adds a nice tangy taste.