- 1 cup Horsegram
- 1 tsp Cumin seeds
- 1/2 tsp Peppercorns
- 1 clove Garlic
- 2 tbsp Coriander leaves chopped
- 1 lemon size Tamarind
- 1 tsp Jaggery powder
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 1 pinch Asafoetida
- 4 Curry leaves
- 1 Dry red chili broken
- 1 pinch Asafoetida
- Salt to taste
Method:
- Clean the horsegram without any stones in it.
- Now pressure cook it with enough water for about 4-5 whistles.
- Now strain the water and keep aside.
- The water will be in brick red color.
- Now remove the extract from tamarind.
- Grind peppercorns, cumin seeds and garlic to a coarse paste.
- Now take a bowl, add tamarind extract, grounded paste, coriander leaves, jaggery, curry leaves, salt and the strained water from the horsegram.
- Mix them all well.
- Now heat a kadai or wok, add oil, when hot add mustard seeds.
- When the mustard seeds splutter, add asafoetida and red chillies.
- Now add the horsegram liquid in it.
- If very thick dilute it with water.
- Allow to boil. When first boil comes remove from heat.
- Transfer to a serving bowl and serve with hot steamed rice and papad.
- With the cooked Horsegram make curry or just serve as a salad with raw onions, chopped coriander leaves and tomatoes.
No comments:
Post a Comment