This recipe is from my sister who will be a regular contributor from now. Yay! It feels good to be preserving family recipes and discovering what both of us have learnt about other cuisines. Being vegetarians, our greatest concern is to get our daily dose of proteins in each meal as much as possible. You will find a lot of lentil, yogurt based recipes in this blog because of that!
Here is another recipe and this one is a keeper.
Ingredients : Serves 4
2 cups green gram, sprouted ( Can use green gram soaked overnight also if you don’t have the time to sprout, sprouting adds more protein)
1 onion diced
1/2 teaspoon of ginger and garlic grated
2-3 tablespoons of coconut
1/2 tablespoon coriander powder
2 slit green chillies
1/2 teaspoon Jeera powder
1/2 teaspoon mustard seeds
1/2 teaspoon of turmeric
Pinch of Hing
2 tablespoons of oil
Salt to taste
Cilantro for garnish
Pressure cook the green gram. In a frying pan, heat oil and allow the mustard seeds to splutter. Add a pinch of hing and turmeric. Then add garlic, ginger and onion. Saute till translucent. Add the green chilies and fry them in the oil. Add the coriander and jeera powder.
Let this mixture cool. Once cool, blend this with the coconut using little water.
Transfer the contents back to the pan and add the cooked green gram. If it is too dry, add a cup of water to get a gravy-like consistency.
Add lime juice and salt. Garnish with cilantro. Serve hot with rotis or steamed rice.