Name: Sprouted Horse Gram with a Spicy Coconut-Chile Sauce (Khili Hui Kulith)
Yield: Makes 5 cups
Cuisine: India
Ingredients: 4 dried red Thai or cayenne chiles, stems removed; 2 tablespoons Ghee or canola oil; ¼ cup firmly packed medium-size to large fresh curry leaves; 1 teaspoon cumin seeds; 2 teaspoons coriander seeds; 1 teaspoon black or yellow mustard seeds; ¼ cup firmly packed fresh cilantro leaves and tender stems; 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 2 fresh green Thai, cayenne, or serrano chiles, stems removed; 1 medium-size red onion, finely chopped; 1½ teaspoons coarse kosher or sea salt; 3 cups partially sprouted horse gram (see box); 1 small cauliflower, cut into 1-inch florets

Preparation info

Makes
5 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

For some reason, some legumes harbor more debris than others, and horse gram is one of those. Sort through the beans very carefully before you get them to sprout. (Sprouted beans cook much faster than if they were used whole.) You can use other, more readily available, partially sprouted beans as an alternative. Their cooking time will be about the same, but their flavor and texture will differ. Sprouted beans generally don’t break down, and hence the sauce for this dish (which is robust, c