Low salt recipes for high blood pressure
KADHI SPROUTS
Preparation time 15 minutes
Cooking time 15 minutes
for 4 people
INGREDIENTS
1 cup mixed sprouts (moong, chana, makai), cooked
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon mustard seeds (rai/sarson)
2 bay leaves (tejpatta)
2 whole red chilies, broken into pieces
1/8 teaspoon asafetida (hing)
1 teaspoon ginger green chili paste
½ teaspoon red chili powder
¼ teaspoon turmeric powder (haldi)
2 cups low-fat curd (dahi)
4 teaspoons besan (Bengal gram flour)
2 teaspoons of oil
¼ teaspoon salt
Let’s see the recipe for Sprouts Curry, a low-salt dish for patients with hypertension.
For this we need precooked mixed sprouts.
FOR THE KADHI (CURRY), we need well-stirred curd.
FOR THE TEMPERED, we need bay leaves, dried red chilies and mustard seeds.
We need salt to taste, a teaspoon of coarsely ground ginger and chilli.
We also need two pinches of asafetida and a little chickpea flour.
People often do ‘Kadhi’.
There is ‘Sindhi Kadhi’ and ‘Maharashtrian Kadhi’. In UP there are some different Kadhis.
But this particular Kadhi is specially designed for high blood pressure patients and uses sprouts very cleverly. There are all the buds on it.
First we will mix the gram flour and the curd. Mix well so there are no lumps.
Add a little water.
As you add water, keep in mind that you don’t need to add a lot of water. Just add a bit of water and bring the mixture to a clumpy formation.
Then you can add a little more water to avoid the formation of lumps.
We’re done.
TEMPERED:
Now we are going to heat some oil in a frying pan.
Add some mustard seeds for tempering.
We’ll add coarsely ground green chilies and ginger paste once the mustard seeds start to crunch.
Now add bay leaves, red chillies and a bit of asafetida.
Asafetida has its distinctive flavor, but you have to be a little careful when adding it.
Asafetida will burn if you suddenly put it into the oil.
So we put all the other ingredients and then we add asafetida. That way, it won’t burn and you’ll also find its flavor.
We will now add the curd and gram flour mixture into the pan.
Add a little water to control the thickness of the mixture.
After cooking for some time, you can add the sprouts.
Lots of sprouts! wow!
Now we are going to add the salt.
Add salt at the end because we are using curd, green gram and then we add dry spices.
Then we add the sprouts.
If we add salt to the curd, then it would not have been enough for the sprouts.
That’s why we add all the ingredients and then season to taste.
You should note that this is a low salt recipe and a recipe that is being made for those with high blood pressure. So you should use salt in a limited amount.
Our ‘sprouted Kadhi’ is ready.
Now we will serve it. It looks incredible
When serving, choose to keep the bay leaf and red chili on top.
The germinated Kadhi is now ready.
You will enjoy it even more if you serve it with roasted poppadom.