Preparation:
1. Soak the green gram for 3 hours. Grind with 1/4 cup water. Add green chiles, 1 tsp. cumin seeds and salt and grind again.
2. Fry bengal gram dal, mustard seeds, 1/2 tsp. cumin seeds, curry leaves and asafetida. Add green gram mixture to the frying pan. Cook on low heat. Keep stirring so it does not get burnt. Add chile powder. Stir. Remove when dry.
This curry is an unusual accompaniment with chapatis or rice. |
