This is a dish from Maharashtra in India. Whole urad or muth beans and sprouts are the traditional favorites, but you can also use sprouted chick peas, aduki or mung beans in this dish. Sprouted beans are bursting with nutrition because they are a living, growing food. When left raw, their flavor may be strange to the newcomer. In this dish, however, flavor is obtained without sacrificing the nutritive value of the sprouts.
Check out all of the Urad recipes . Perhaps you are also looking for sprouts recipes. Browse Yamuna Devi’s recipes. OR be inspired by our Mid Autumn dishes . You can also browse our Indian Essentials.
Urad Bean Sprouts in Sesame-Yogurt Sauce | Sabut Urad Usal
prep time: 10 mins
cooking time: 5 – 10 mins
serves 5 – 6
1 cup whole urad beans, muth beans, mung beans, or chickpeas, washed and sprouted until 1/3 inch long (about 2 ½ -3 cups of sprouts)
1.5 tspn cumin seeds
2 tspn coriander seeds
6 black peppercorns
0.5 tspn fennel seeds
2 tspn sesame seeds
8 whole cloves
0.25 cup unsweetened shredded coconut, lightly packed
0.66 cup plain yogurt
3-4 Tblspn ghee
1.5 tspn fresh ginger root, scraped, finely shredded or minced .
1.5 tspn minced hot green chili (or as desired)
1 tspn black mustard seeds
12 small fresh or dried curry leaves, if available
1 tspn salt
1 tspn sugar
1 Tblspn fresh juice
2 Tblspn coarsely chopped fresh coriander or minced parsley.
Place the cumin seeds, coriander seeds, black peppercorns, fennel seeds, sesame seeds and cloves in a heavy frying pan over moderately low heat. Dry-roast for about 5 minutes.
Add the coconut and, stirring frequently, dry-roast it until golden brown.
Transfer the roasted ingredients to a blender and blend on high speed until reduced to a powder. Add the yogurt or sour cream and blend on moderately high speed for about 1 minute. Transfer the mixture to a small bowl.
Heat the ghee or oil in a large frying pan over moderate to moderately high heat. When it is hot, drop in the ginger root, green chili and black mustard seeds. Fry until the mustard seeds turn gray and sputter and pop. Add the curry leaves and immediately pour in the yogurt seasoning. Fry, uncovered, until half of the liquid has cooked away.
Stir in the sprouts, salt and sugar. Cover and reduce the heat to moderately low and cook until the sprouted beans are warmed through and slightly softened. How long you cook them is up to you, anywhere from 3 minutes (crunchy) to 10 minutes (tender-crisp)
Pour onto a small serving platter or individual plates and sprinkle with lemon juice and chopped herbs.