Again, another typical Goan preparation. Easy to make and great to taste.
Ingredients
Pressure cook the green gram with one cup water, 2 red chillies and salt to taste. Cook only till the whistle blows once. Do not overcook or you will have a paste instead of individual grains.
Dry roast the coriander seeds till they become light brown in color. In a mixer, blend together the coconut, coriander seeds, red chilli powder, turmeric powder, tamarind paste, salt and jaggery. Make a fine paste of the above. Mix it with the cooked green gram.
Heat the oil in a wok. Once it becomes piping hot, add the mustard seeds, asafoetida and curry leaves. Pour the green gram curry over the tempering and bring the curry to a boil. Simmer for 5 minutes and serve hot with rice or chapati.
Happy Cooking.
Ingredients
- 1 cup sprouted green gram (moong)
- 1/2 cup fresh grated coconut
- 2 red chillies
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander seeds
- 1 tsp tamarind paste
- 2 tsp jaggery
- salt to taste
- 2 tsp oil
- a pinch of asafoetida
- 3 to 4 curry leaves
Pressure cook the green gram with one cup water, 2 red chillies and salt to taste. Cook only till the whistle blows once. Do not overcook or you will have a paste instead of individual grains.
Dry roast the coriander seeds till they become light brown in color. In a mixer, blend together the coconut, coriander seeds, red chilli powder, turmeric powder, tamarind paste, salt and jaggery. Make a fine paste of the above. Mix it with the cooked green gram.
Heat the oil in a wok. Once it becomes piping hot, add the mustard seeds, asafoetida and curry leaves. Pour the green gram curry over the tempering and bring the curry to a boil. Simmer for 5 minutes and serve hot with rice or chapati.
Happy Cooking.
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