20 December 2013,09:30 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Combine the sprouted pulses and potato with sufficient water in a pressure cooker and cook till the pressure is released twice (2 whistles). Allow pressure to reduce completely before opening the cooker.
  • Meanwhile, combine grated coconut, garlic, ginger, cumin seeds and peppercorns in a blender with sufficient water and grind to a smooth paste.
  • Heat oil in a kadhai (wok) over medium heat and add mustard seeds and asafoetida.
  • When spices crackle, add the cooked sprout mixture along with the water in which they were cooked, turmeric powder, chili powder, grounded paste, sugar and salt.
  • Add sufficient water and boil the mixture. Reduce the flame and simmer the mixture for 8 to 10 minutes.
  • If the mixture becomes too thick, add more water. (The mixture should be like a thin broth).
  • Remove from heat. Transfer the sprout mixture into serving bowls.
  • Garnish with any or all of the accompaniments.
  • Serve hot at once. 


  • 400 grams mixed sprouted pulses
  • 1 large potato, parboiled, peeled & diced
  • 100 grams grated coconut
  • 4 cloves garlic
  • 1-inch piece ginger
  • 1 teaspoon cumin seeds
  • 3 or 4 black peppercorns
  • 1 tablespoon IDHAYAM Sesame oil
  • ¼ teaspoon asafoetida (Hing)
  • 1 teaspoon mustard seeds
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • ½ teaspoon sugar (optional)
  • Salt to taste


  • 100 grams thick sev or farsan (crisp savoury snacks)
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 2 tablespoons fresh coriander, finely chopped
  • 1 large lime
  • 100 ml thick plain yoghurt (optional)
  • 2 small loaves of bread (pav)

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