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Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Masala: Grind the coconut, coriander seeds, turmeric, red chillies, tamarind, cloves and cinnamon stick to a paste.
- Cook the gram with green chillies, water, salt and cashewnuts.
- Lightly roast coriander and red chillies.
- Add the ground masala to the cooked green gram and add jaggery. Simmer to low flame and cook for about 3 - 5 minutes.
- In a small pan heat the oil and add mustard seeds, asafoetida and curry leaves.
- Pour it into the cooked gram and cover.
- Serve with rice or chapattis.
INGREDIENTS
- 100 grams Green gram, soaked overnight, Rinsed
- 1 teaspoon Coriander seeds
- 1 tablespoon Coconut oil
- 4 Dried red chillies
- 2 tablespoon Tamarind
- 2 Cloves
- Cashew nut
- ½ inch Cinnamom stick
- 2 tablespoon Jaggery
- 2 splited Green chillies
- 420 grams Grated Fresh coconut
- 6 Peppercorns
- 1 teaspoon Mustard seeds
- 1 teaspoon Turmeric powder
- 10 Curry leaves
- 1 pinch Asafetida
- Salt to taste
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