New Update
| Main ingredients | Whole green gram (sabut moong), Avocado, Garlic, Lemon, Crushed black peppercorns, Tahini, Spinach puree, Olive oil, Green gram stock, Black olive slices, White sesame seeds, Paprika powder, Micro greens, Khakra |
| Cuisine | Fusion |
| Course | Dip |
| Prep time | 6-8 hours |
| Cook time | 0 minute |
| Serve | |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1½ cups cooked whole green gram (sabut moong)
- ½ medium avocado
- 2 garlic cloves
- ½ lemon
- Salt to taste
- Crushed black peppercorns
- 2-3 tablespoons tahini
- 1½ tablespoons spinach puree
- 2 tablespoons olive oil + to drizzle
- ½ cup green gram stock
- Black olive slices for garnish
- White sesame seeds to sprinkle
- Paprika powder to sprinkle
- Micro greens for garnish
- Khakhra for serving
Method
- Remove the stone and peel ½ avocado. Chop half of it and roughly slice remaining.
- Put cooked green gram into a grinder jar, add garlic and sliced avocado.
- Squeeze ½ lemon into the jar, add salt, crushed black peppercorns, tahini, spinach puree, olive oil and green gram stock and grind to fine mixture.
- Transfer the mixture onto a serving plate and spread into a round mound. Make a shallow dent in the centre, sprinkle chopped avocado into it and place some black olive slices.
- Sprinkle white sesame seeds and generously drizzle olive oil.
- Sprinkle paprika powder, garnish with micro greens and serve with khakhra pieces.
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