Khana- Indian Recipes and Cuisine

Method

Step 1: Wash the sago (Sabudhana) and soak overnight with curd and enough water.
Step 2: Boil green gram with enough water till half cook. Drain and keep aside.
Step 3: Slit green chillies into lengthwise finely.
Step 4: Heat oil in a pan, season with mustard seeds. When it starts crackle, add black gram, cashewnuts fry till colour.
Step 5: Add finely slited green chillies, salt and turmeric powder, stir, fry for while.
Step 6: Now add soaked sabudhana and stir. Cover with lid and keep 10 - 12 minutes till sage are tender cooked.
Step 7: Finally add boiled green gram and mix well. After 5 minutes remove from fire. Add lemon juice and stir well.
Step 8: Garnish with grated carrots, cucumber and coriander leaves, grated coconut.
Step 9: Serve hot with green chutney or curd raitha.

Ingredients

Sago (Sabudgana) - 1 cup

Green gram - 1/2 cup (Split skinned)

Fresh curd - 2 cups

Fresh coconut (Grand) - 1 cup

Green chillies - 4

Mustard seeds - 1/2 tsp

Cashewnuts - 10 - 12

Oil - 5 tbsp

Black gram - 1 tbsp

Lemon - 1

Salt to taste

Turmeric powder - A pinch

For Garnishing

Carrot - 1 (Peeled, grated)

Cucumber - 1 (Peeled, grated)

Coriander leaves - 3 tbsp