Nov 24, 2009


Green gram -- 2 cups (sprouted)
Oil -- 4 tablespoons
Mustard seeds -- 1 1/2 teaspoon
Turmeric powder -- 1/2 teaspoon
Curry leaves -- few

Onion -- 2 medium (sliced)
Tomato -- 2 large (chopped)
Coconut -- 1 cup (grated)
Tamarind pulp -- 3 teaspoons

Jaggery-- 1 teaspoon
Salt to taste

for masala

Coconut oil -- 1 teaspoon
Fenugreek seeds -- 1/4 teaspoon
Coriander seeds -- 2 teaspoon
Cumin seeds -- 1/2 teaspoon
Red chillies -- 4-6 (according to taste)
Cloves -- 2-3
Cinnamon -- 1/2 cm piece
Turmeric powder -- 1/2 teaspoon
Asafoetida -- 1/8 teaspoon
Curry leaves -- few

Heat the oil and roast all the ingredients for the masala in it.The ingredients should go into the frying pan in the same order as they are listed above.

Grind these masala with the coconut gratings and tamarind to a fine paste in a blender using a little water. Keep aside.

Pressure cook the green gram with very little water. Keep aside.

Heat oil in a pan and add mustard seeds.

When Mustard seeds start crackling add turmeric powder and curry leaves. Stir for 1 minute.

Put in the onion and saute until cooked. Add tomatoes and saute for 2-3 minutes, until the tomato is soft.

Now add the cooked gram and the ground paste of masala. Sprinkle jaggery and salt. Mix everything together and cover and cook for 5-6 minutes on medium heat. Once the gravy starts boiling lower the heat and cook for 2 minutes.

Serve with roti or rice.