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Writer's pictureNandini R Kini

Kirlanu Bagde Ambat/Sprouted Moth beans curry

This is a very old and traditional recipe that has been passed from one generation to another and has always remained a favorite with everyone. Though preparing this is time-consuming and requires patience, it's worth all the efforts. The curry not only is tasty but healthy too as the pulse is sprouted.




Ingredients

1 cup sprouted cowpeas/ moth beans

1 cup madrs cucumber/magge cut into chunks

10-15 cashew nuts(you can also use tender cashews)

Salt to taste


For the masala paste:

1 cup grated coconut

3-4 red chillies roasted in little oil

little tamarind

Grind the above into a fine paste and keep aside


For the tempering:

1/4 cup finely chopped onions

6 tsp oil




Procedure

  • Remove the skin of the sprouted beans and cook with madras cucumber/magge and cashew nuts with half a cup of water

  • Transfer the cooked beans to a vessel, add salt, masala, and little water, and adjust the consistency

  • Once it is boiled switch off the gas

  • For tempering, in a Kadai put oil and fry onions chopped till dark brown and add this to the curry

  • Enjoy hot rice.

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