Made with horse gram, tempered with mustard seeds, curry leaves, and spices. Known for its health benefits.
Prep: 15 minutes
Cook: 30 minutes
Serves: 20 people
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How to Prepare
Rinse the soaked horse gram thoroughly and pressure cook with 6 cups of water and 1 tsp salt for 3-4 whistles or until soft but not mushy. Let the pressure release naturally.
Drain the cooked horse gram using a colander and set aside, reserving some cooking water if needed.
Heat 4 tbsp coconut oil in a large pan or kadai over medium heat.
Add 2 tsp mustard seeds and let them splutter. Then add 2 tsp urad dal and 2 tsp chana dal, frying until golden brown.
Add 6-8 dried red chilies
2 tsp asafoetida, and a handful of curry leaves. Sauté for 30 seconds until aromatic.
Add the cooked horse gram to the pan and mix well to coat with the tempering.
Sprinkle 1 cup grated fresh coconut and 2 tsp salt (adjust to taste). Mix thoroughly and cook for 2-3 minutes on low heat.
Turn off the heat, garnish with chopped coriander leaves if desired, and serve hot or at room temperature.