Kulith Ussal

Ingredients

• 2 cups horse gram (kulith) sprouts
• 3-4 tablespoons oil
• 12-15 garlic cloves
• 1 inch ginger, roughly chopped
• 2 bay leaves
• 1 inch cinnamon  
• 2-3 green chillies
• 6-8 black peppercorns
• 2 large onions, sliced
• Salt to taste
• 1 cup scraped fresh coconut
• Gravy
• 2-3 tablespoons oil
• 1½ teaspoons cumin seeds
• 1 tablespoon finely chopped garlic 
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 1 teaspoon red chilli powder
• ½ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 tablespoon malwani masala
• 10-12 curry leaves 
• 5 tablespoons chopped fresh coriander leaves + for garnish
• Steamed rice to serve

Method

1. Heat oil in a pan, add garlic, ginger, bay leaves, cinnamon, green chillies, black peppercorns, onions and salt, mix well and saute for 2-3 minutes.
2. Add coconut, mix and saute till golden brown. Switch the heat off and allow the mixture to cool slightly.  
3. Transfer the mixture into a mixer jar, add ½ cup water and grind to a fine paste. 
4. To make the gravy, heat oil in a pressure cooker, add cumin seeds and let them change colour. Add garlic, mix and saute for 1-2 minutes. Add onion, mix and saute till golden brown. 
5. Add tomato, mix and saute till it turns soft and pulpy. Add the ground paste, mix and saute till the oil separates.  
6. Add red chilli powder, turmeric powder, coriander powder and malwani masala, mix well and saute for 1-2 minutes.
7. Add horse gram sprouts and mix well. Rinse the mixer jar with 2½ cups water, add to the cooker and mix well. Add curry leaves and mix. Add 2 tablespoons coriander leaves and mix well. Cover the cooker and cook under pressure till 2-3 whistles are released. 
8. Switch the heat off and allow the pressure to reduce completely. Remove the cover, add remaining coriander leaves and mix well. Transfer into a serving bowl, garnish with coriander leaves and serve hot with steamed rice.