Sprouted Daal/ Chana raitha ~  

Sprouted  Daal/ Chana raitha  is my exotic invention ~  I note we can sprout as many types of kadala, payar, chana daal types  and innumerable variations as permutative combinations are possible. Surely this is exotic!  It may be served with Rice, Pulavu, Roti, Chapathi, Paratha, Batura, Poori, etc.  This raitha involves frying the sprouted dal chana as an option!  It needs earlier plan to sprout the seeds !

Essential Ingredients  

kadala {kadalai} (Chana) [  ] ~ 250 to 450 gms ~ 

thayirru { tayir } (dahi) [ quality curds ] ~ 150 to 350 gms

[ depending upon how you want the relative density of lady’s finger +curds to be ]

velichenna { thengai ennai } ( naariyel ka thel) [Coconut oil ] ~ a few spoons as required to fry the lady’s finger [ Other refined oil-s may also be used instead ]

uppu { uppu } ( namak ) [ Salt ] as required.  

For The Garnish 

kothamalli ila { kothamalli ilai } ( kothmeer ) [ fresh coriander leaves ]

AND/OR  

pudina ila  { pudina ilai } ( pudina ) [ mint leaves]  

AND/OR  

seema malli ila { seema malli ilai } ( aju-mood ) [ parsley leaves ]   

[ as required roughly about 1to 2 Tablespoons finely cut ]

pacha mulaku { pachai milagai } (kacha mirchi )  

                                              [ green chillies ] ~ 1 or 2

kaduku { kadugu } ( rai ) [ mustard seeds ] ~1 teaspoon

jeerakam { jeeragam } ( jeera )  [ cumin seeds ] ~1 teaspoon

venna { vennai } ( makhan ) [ butter ]  ~ 1 table spoon

[ to fry the mustard and cumin  seeds  ]

Take the sprouted chana and/or dal .  Then put three or four spoons of oil into the frying pan and make it fuming hot. Now put the sprouted chana/dal/kadala/ into the oil and fry till golden green. [ Some people may like the sprouted chana/dal to be added  without frying ]

Preparation  

Take the chana/dal and soak in water and keep on cloth and covered with cloth ~ sprinkle water. In a day or two the sprots will form. [ In many cities in India you can buy sprouted chana and dal with  the local vegetable vendor] .  

Take a clean suitable vessel and large spoon

Mix the fried/raw sprouted chana/dal/kadala/and curds :add the salt ~ Raitha is essentially ready!

Cut the chillies into tiny pieces take enough coriander leaves and mix with the Raitha.

Fry the butter and put the mustard and cumin seeds ~ Don’t burn!

Put the fried garnish to the tentative Raitha. Don’t stir.  

But stir before serving ! 

The Exotication of Raitha ~  

The Saffron Nut Paste-Method  ~ 

To make the Raitha Exotic, 50/150 Gms of Badam[ Almond ], Pista, Cashew and two pinches of saffron in various proprtions made into a fine paste and may be added to the Raitha as the cut-carrots and curd are being mixed together.Kismis [Dried grapes] and other nuts available may be used too ! Also, A tablespoon honey may be added.  These Exotic version[s] Of sprouted dal Raitha  may be named “Neo-Kashmiri-sprouted dal Raitha-(s)”!!