This sweet, unctuous, astringent, warm, heavy, and a little salty curry makes a good main dish for Pitta and Vata. Kapha can eat very moderately of this curry. The more pungent ones suit Kapha better. If you increase the spinach and decrease the raisins, grapes, and potatoes, this sweet curry would make a better side dish for Kapha types. The Fried Spiced Potatoes is a Kapha side dish also.
When preparing sprouted lentils for frying, soak them in warm water, cover, and allow them to sit in a warm place overnight or just long enough for the sprouts to begin coming out. Wash them well in cool water before using.
Serves 4 to 6 generously
6 tablespoons ghee
3U cup toasted dried coconut
1/2 teaspoon brown mustard seeds (or poppy seeds for Pitta, if desired)
2 tablespoons Pitta Churna, or a mixture of ground licorice root, cardamom, fennel, and coriander seeds
1 cup sprouted whole Urad gram
2 apples, peeled and diced
2 medium yellow summer squash, diced 1 teaspoon salt 1/2 cup raisins
1 cup seedless green or red unsprayed grapes
1 cup sweet fruit juice: pineapple-coconut, mango, or white grape
1 recipe Fried Spiced Potatoes (recipe follows)
1 cup washed and chopped spinach
1. To toast coconut, heat 2 tablespoons of ghee in a small pan over moderate heat. Add the coconut and toss it well to coat. Heat it slowly, stirring constantly, until it is light brown. Remove from the heat and set aside.
2. In a large frying pan or wok heat 2 tablespoons ghee over medium-high heat. Add the mustard seeds (or poppy seeds). When the seeds begin to pop, add the Pitta Churna. Stir 1 minute. Add the sprouts. Cook 2 to 3 minutes, stirring frequendy. Push the sprouts to the sides of the pan and add 2 more tablespoons ghee in the center. When the ghee is hot, add the chopped apples and the squash. Stir in the salt. Gently saute the apples and the squash for 3 to 4 minutes, then mix together with the sprouts. Add the raisins, the grapes, and the fruit juice. Cover and simmer on low heat for 10 minutes. Gently toss in the Fried Spiced Potatoes, mixing well. Stir in 1 cup toasted coconut, reserve Va cup for garnish. Spread the spinach evenly on top and sprinkle with the remaining coconut. Cover. Turn off the heat and let the spinach steam for 10 minutes.
3. Serve on a platter of Saffron Rice (recipe follows below) or plain rice for Pitta in hot weather.
Sweet Summer Curry Photo Gallery