Green Gram – 1 cup, soaked in Water overnight and pressure cooked with required Salt for 1 whistle and drained
Oil – 1 tsp
Mustard – 1 tsp
Urad Dhal - 1 tsp
Red Chillies – 3 to 4
Asafetida – a pinch
Curry leaves
Onion - 1 cup, diced
Ginger - 1 tsp, grated
Salt & Pepper
Coconut gratings – 1/4 cup
Heat Oil in a medium pan.
Temper Mustard, Urad dhal, Red chillies, Asafetida and Curry leaves.
Saute Onion until translucent.
Add Ginger and saute for a few seconds.
Now add the Green Gram along with required Salt & Pepper; mix well.
Turn off heat and garnish with Coconut gratings.
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