Sprouts Curry - A delicious low-salt recipe for high blood pressure patients!

Sprouts Curry - A delicious low-salt recipe for high blood pressure patients!

High Blood Pressure Low Salt Recipes

SPROUTS KADHI

Preparation time 15 minutes

Cooking time 15 minutes

Serves 4

INGREDIENTS

1 cup mixed sprouts (moong, chana, makai), cooked

1/2 tsp cumin (Jeera)

1/4 tsp mustard seeds (Rai/Sarson)

2 bay leaves (tejpatta)

2 whole red chili peppers broken into pieces

1/8 tsp asafetida (hinge)

1 tsp ginger green chili paste

½ tsp red chili powder

¼ tsp turmeric powder (Haldi)

2 cups low-fat quark (dahi)

4 tsp besan (Bengal gram flour)

2 tsp oil

¼ tsp salt

Let's look at the recipe for Sprouts Curry, a low-salt dish for high blood pressure patients.

For this we need pre-cooked mixed sprouts.

For the KADHI (CURRY) we need quark that is well stirred.

For tempering we need bay leaves, dry red chillies and mustard seeds.

We need salt to taste, a teaspoon of coarsely ground ginger and chili.

We also need two pinches of asafetida and a little gram of flour.

People often do ‘Kadhi’.

There is 'Sindhi Kadhi' and 'Maharashtrian Kadhi'. There are various Kadhis in UP.

But this particular kadhi is specially designed for hypertensive patients and uses sprouts very cleverly. It has all the sprouts in it.

First we mix the gram flour and curd. Mix it well so that there are no lumps.

Add some water.

When adding water, remember that you don't need to add a lot of water. Just add a little water and bring the mixture into a clumpy formation.

Then you can add a little more water to prevent lumpy formation.

We're done.

TEMPERING:

Now let's heat some oil in a pan.

Add some mustard seeds to temper.

Once the mustard seeds start crackling, we will add coarsely ground green chillies and ginger paste.

Now add bay leaves, red chillies and some asafetida.

Asafetida has its distinct taste, but you need to be a little careful when adding it.

Asafetida will burn if you suddenly add it to the oil.

So we put all the other ingredients and then add asafetida. This way it won't be burned and you will also enjoy its taste.

Now we add the mixture of curd and gram flour to the pan.

Add some water to monitor the thickness of the mixture.

After some time you can add the sprouts.

Lots of sprouts! Wow!

Now let's add salt.

Add salt at the very end as we are using curd and green gram and added dry spices after that.

Then we added the sprouts.

If we add salt to the curd, it would not have been enough for the sprouts.

Therefore, we add all the ingredients and then add salt to taste.

You have to keep in mind that this is a low salt recipe and a recipe made for people with high blood pressure. So you need to use salt in a limited amount.

Our ‘Sprouted Kadhi’ is ready.

Now we will serve it. It looks amazing.

When serving, hold the bay leaf and red chilies up.

Sprouted Kadhi is now ready.

You'll enjoy it even more if you serve it with toasted poppadom.

Inspired by Harshad Jethra