Sinful Curry

Since I’ve already written about how I sprout my legumes early on and also droned about all the nutrition they provide in that same post , I shall hit straight to the recipe here. Though this dish has a touch of Kerala in it, I can see many snooty Mallus turn their noses the other way when I say this goes well with Kerala appams of any kind. So, I’d suggest you try it and decide for yourself.  And of course if the appams don’t do it for you, you’ll always have the basmati rice with cumin or the good old Indian breads to fall back on. About that, rest assured  no one will deny :). Ingredients 1 cup sprouted black channa (black chickpea) 1/2 cup sprouted green gram (whole moong dal) 1/2 cup sprouted Red Chori/ Azuki Beans 1 cup finely sliced shallots 1 cup fresh grated coconut 2 tsp coriander powder 1 tsp red chili powder ½ tsp turmeric powder – ½ tsp ½ tsp kerala garam masala 1 cup diced potatoes ½ cup chopped tomatoes 2 sprigs of curry leaves salt to taste 2 tsp coconut oil ½ tsp must...

Since eating healthy has become exponentially the coolest thing to do these days I have been trying real hard to work up the hip in the family. Although it has been a struggle to give up our ongoing love affair with the fat-sugar-fried or anything that spells YUMMM for that matter, certain healthy foods I must admit, have helped in easing the transition. And sprouts for us is among the top contenders. The nutritional value of sprouts apparently are double sometimes quadruple times their dried forms and the best way to eat them would be raw like in salads or sandwiches. But, though we are all for the healthy, and aye aye the  nutrients, we are not yet so bohemian in our being as yet. So, for now we are eating these elixirs of life in their cooked form probably killing thousands of nutrients in the process. I know I know, many of you are already tsking your tongues out! But hey, we are hoping to slowly work ourselves to where all of you already are. Please be patient with our baby steps....