Ingredients vegetarian 2 servings

• 2 cups HorseGram lentil
• 1 tsp vegetable Oil
• 1/4 tsp Turmeric
• 2 tsp Cumin seeds (jeera)
• 1 tsp Coriander seeds
• 3-4 Dry Red Chillies
• 1/4 tsp Methi seeds (Fenugreek)
• 5-6 Curry leaves
• 1/2 cup Fresh Coconut
• 1 small Onion
• 2 tbsp Tamarind pulp
• 2 tsp Jaggery

• 2-3 tsp Ghee (clarified butter)
• 1 tsp Cumin seeds (jeera)
• 1 tsp Mustard seeds
• 3-4 Curry leaves
• 2-3 cloves Garlic (finely chopped) (optional)
• 2 tbsp Cilantro (Coriander leaves) (optional)

Directions

1. Soak Horsegram in water for 24 hrs. Strain, pat dry with a cloth & put it in a box. Allow it to sprout a little.
2. Dry roast Cumin seeds, Coriander seeds, Red chillies, Methi seeds, Curry leaves, Coconut & Onion for 3-4 mins. Allow to cool.
3. Pressure cook the sprouts with 8 cups of water along with Oil, Turmeric & little Salt. Cook for 7-8 whistles. Lentils should be mushy.
4. Remove from Cooker. In an open pan, pour the cooked lentiles along with the water & boil for 3-4 mins.
5. Grind the dry roasted ingredients along with 1/4 cup of boiled lentiles & little water to a fine paste.
6. Add Tamarind pulp, Jaggery, Salt & ground paste to the boiling lentils. Boil for 3-4 mins.
7. Add Tadka & Cilantro on top. Mix well. Cover for 5 mins. Serve hot with steamed Rice.

Comments