Ankurit Jowar Usal..sprouted sorghum in a curry, step by step

Hi All!

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

Serves:2

Preparartion Time:5mins

Cooking Time: 30mins

Ingredients

2cups sprouted Sorghum/Jowar

1large onion sliced

3garlic cloves

small piece ginger

1large tomato chopped

2tsp whole coriander seeds

1tsp cumin seeds

4 whole red chilies

2tbsp grated dry coconut

1/2tsp turmeric

1/2tsp red chili powder

a pinch garam masala

2tsp oil

1/2tsp mustard seeds

a pinch of heeng/asafetida

Method

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.

Mix thoroughly.

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.

Serve hot.