Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Asafoetida | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons coconut oil or any oil
- 1 teaspoon(s) mustard seeds
- 1 dry red chilli(es) broken into bits
- 1 teaspoon(s) ginger finely chopped or grated
- 2 green chilli(es) slit
- ½ teaspoon(s) asafoetida powder
- 1 sprig(s) curry leaves
- 2 cup(s) split husked green gram (dhuli moong dal) washed well.
- 2 cup(s) hot water or as required
- ½ teaspoon(s) sugar
- salt to taste
- ½ tablespoon(s) grated coconut
Directions
Heat the coconut oil in a pan. Toss in the mustard seeds and the dry red chilli bits. Fry till the mustard seeds splutter fully. Add the ginger, green chilli(es) and stir fry on medium / low level for about 2 minute(s). Drop in the asafoetida powder and the curry leaves. Fry briefly.
Stir in the green gram and mix well. Add the hot water such that it is about and inch above the level of the green gram. Stir in the sugar and salt to taste. Bring to a boil, cover and simmer for about 5 minutes or till the water has been absorbed and the grams are cooked but the grains are separate. If they are not cooked, then add some more hot water and cook. Stir in the grated coconut and remove from the flame. keep covered for 5 minutes for the flavors to blend well.
Split husked green gram is yellow in color.
Chillies can be increased or decreased as per taste.
Traditionally the grams are cooked soft and mushy.
Serve hot with: buttered slices of bread
Category:Indian Recipes
Category:Konkani
Category:Konkani Vegetarian