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| Main Ingredients | Green gram, Black eyed beans |
| Cuisine | Gujarati |
| Course | Main Course Vegetarian |
| Prep Time | 5-6 hour |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1/2 cup green gram
- 1/2 cup black eyed beans
- 1/2 cup moth sprouts
- 4 tablespoons oil
- 1 1/2 teaspoons carom seeds (ajwain)
- A pinch of asafoetida
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 1/2 teaspoons coriander powder
- 1 teaspoon garam masala powder
- 4 kokum petals
- 1 tablespoon chopped Jaggery (gur)
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- 1/4 cup scraped fresh coconut
Method
- Soak moong, chawli and moth in five cups of water for four hours.
- Drain and pressure-cook with salt and three cups of water till two whistles. Keep aside along with the stock.
- Heat oil in a kadai, add ajwain and fry for a minute. When it begins to change colour, add asafoetida along with one cup of water and cover immediately. Cook for two minutes.
- Remove lid, add turmeric powder, red chilli powder, coriander powder, garam masala powder, kokum, jaggery and mix. Add moong, chawli and moth along with the stock.
- Stir and continue to cook on high heat for five minutes. Add salt, chopped coriander leaves, stir and cook for a minute.
- Add scraped coconut, mix and serve hot.
Nutrition Info
| Calories | 1723 |
| Carbohydrates | 189.5 |
| Protein | 74.1 |
| Fat | 74.5 |
| Other Fiber | Iron- 23.1mg |
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