Ingredients |
|
| Sprouted, green lentil (moong) | 2 cups |
| Coconut (nariyel) grated | 1 cup |
| Onion (payaz), chopped | 5-6 table spoons |
| Garlic (lahsan) | 7-8 cloves |
| Peppercorns (kali mirch) | 8-10 |
| Cinnamon (dalchini) | 1” piece |
| Cloves (laung) | 6-7 |
| Mustard seeds (sarso) | ½ tea spoon |
| Whole red chilli (sabut lal mirch) | 3-4 |
| Peanut (moongphali) | 1/3 cup |
| Tamarind pulp (imli ka ras) | 2 table spoons |
| Sugar (chini) | 1 tea spoon |
| Salt (namak) | to taste |
| Curry leaves | 1 sprig |
Method
- 1. Wash and boil sprout lentil in a pan on medium heat for 5-7 minutes.
- 2. Take coconut, pepper corns, whole red chilli, cinnamon, cloves and garlic in a blender jar and grind it to smooth paste.
- 3. Heat oil in a pan on medium heat, add mustard seeds and curry leaves and fry it for 1-2 minutes.
- 4. Add onion and stir fry till they are browned.
- 5. Add peanuts and stir it for 3-4 minutes.
- 6. Now add the ground spices and stir fry for 1 minute.
- 7. Then add boiled lentil and 1½ cup of water and let it boil.
- 8. Then add sugar, tamarind pulp and salt and let it simmer on low flame for 25 minutes.
- 9. Once it becomes thick, put the flame off and serve it with rice.
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