Ingredient:
2 cups (300 gm) sprouted green gram
4 tbsp oil
15 cloves
1 two inch stick cinnamon
15 black peppercorns
1 tbsp coriander seeds
1 cup grated coconut
2 tbsp melted ghee
2 pinch asafoetida
1/2 tsp mustard seeds
8 curry leaves
4 green chillies (slit)
1/2 tsp turmeric powder
1 tbsp grated jaggery
2 tbsp tamarind pulp
1 cup coconut milk
20 cashew nuts (soaked)
Salt to taste
Method:
Heat the oil in a pan and stir-fry the cloves, cinnamon, peppercorns, coriander seeds and coconut, one by one, till fragrant.
Grind the spices and coconut with one cup of water to a fine paste.
Heat the ghee in a pan; add the asafoetida, mustard seeds, curry leaves and green chillies.
When the seeds begin to splutter, add the sprouted gram, turmeric powder and three cups of water and cook till the gram is soft and tender.
Add ground paste, jaggery, tamarind pulp and salt and cook for 5 minutes.
Add coconut milk and cashew nuts.
Cook for two minutes and serve hot with any Indian bread.
2 cups (300 gm) sprouted green gram
4 tbsp oil
15 cloves
1 two inch stick cinnamon
15 black peppercorns
1 tbsp coriander seeds
1 cup grated coconut
2 tbsp melted ghee
2 pinch asafoetida
1/2 tsp mustard seeds
8 curry leaves
4 green chillies (slit)
1/2 tsp turmeric powder
1 tbsp grated jaggery
2 tbsp tamarind pulp
1 cup coconut milk
20 cashew nuts (soaked)
Salt to taste
Method:
Heat the oil in a pan and stir-fry the cloves, cinnamon, peppercorns, coriander seeds and coconut, one by one, till fragrant.
Grind the spices and coconut with one cup of water to a fine paste.
Heat the ghee in a pan; add the asafoetida, mustard seeds, curry leaves and green chillies.
When the seeds begin to splutter, add the sprouted gram, turmeric powder and three cups of water and cook till the gram is soft and tender.
Add ground paste, jaggery, tamarind pulp and salt and cook for 5 minutes.
Add coconut milk and cashew nuts.
Cook for two minutes and serve hot with any Indian bread.
