High Blood Pressure Low Salt Recipes
Preparation time 15 minutes
Cooking time 15 minutes
1 cup mixed sprouts (moong, chana, makai), cooked
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard seeds (rai/sarson)
2 bayleaves (tejpatta)
2 whole red chillies broken into pieces
1/8 tsp asafetida (hing)
1 tsp ginger-green chilli paste
½ tsp red chilli powder
¼ tsp turmeric powder (haldi)
2 cups low fat curds (dahi)
4 tsp besan (Bengal gram flour)
2 tsp oil
¼ tsp salt
Let’s check out the recipe for Sprouts Curry, a low salt dish for hypertension patients.
For this we need precooked mixed sprouts.
FOR THE KADHI (CURRY), we need curd which is nicely stirred.
FOR THE TEMPERING, we need bay leaves, dry red chillies and mustard seeds.
We need salt to taste, a teaspoon of coarsely grounded ginger and chilli.
We also need two pinches of asafetida and a little gram flour.
People often make ‘Kadhi’.
There is ‘Sindhi Kadhi’ and ‘Maharashtrian Kadhi’. In UP there are some different Kadhis.
But this particular Kadhi is meant especially for high blood pressure patients and uses sprouts very smartly. There are all sprouts in it.
First we will mix the gram flour and curd. Mix it nicely such that there are no lumps.
Add in a bit of water.
While adding water, keep in mind that you do not need to add a lot of water. Just add a little water and bring the mixture to a lumpy formation.
Then you can add some more water so as to prevent lumpy formation.
We are done.
Now we will heat some oil in a pan.
Add in some mustard seeds for the tempering.
We will add coarsely grounded green chillies and ginger paste once the mustard seeds start crackling.
Now add in bay leaves, red chillies and a bit of asafetida.
Asafetida has its distinct flavor but you have to be a little careful while adding it.
Asafetida will burn if you suddenly put it in the oil.
So we put all other ingredients and then add asafetida. That way, it won’t get burnt and you will find its taste as well.
Now we will add the mixture of curd and gram flour into the pan.
Add in some water to monitor the thickness of the mixture.
Upon cooking for some time, you can add in the sprouts.
Lots of sprouts! Wow!
Now let’s add in salt.
Add salt at the very end because we are using curd, green gram and after that we had added dry spices.
Then we added in the sprouts.
If we add salt to the curd, then it would’ve been insufficient for the sprouts.
That’s why we add all the ingredients and then add salt to taste.
You must keep in mind that this is a low salt recipe and a recipe which is being made for the people with high blood pressure. So you must use salt in a limited quantity.
Our ‘Sprouted Kadhi’ is ready.
Now we will serve it. It looks amazing.
When you serve, choose to keep the bay leaf and red chilli towards the top.
Sprouted Kadhi is now ready.
You will enjoy it even more if you serve it with roasted poppadom.