Friday, August 14, 2009

Sprouted Green Gram and Beetroot Gasi


Beetroot - 1, peeled and chopped
Sprouted Green Gram - 1 cup
Coconut - 1 cup grated
Dry Red Chillies - 6
Mustard Seeds - 1 tsp
Coriander Seeds - 2 tsps
Cumin Seeds - 1/2 tsp
Tamarind pulp - 1 tbsp
Turmeric powder - 1/4 tsp
Salt to taste

For Seasoning:

Mustard Seeds - 1 tsp
Curry Leaves - 6
Dry Red Chillies - 2, cut into pieces
Garlic Flakes - 5, peeled and chopped
Oil - 1 tsp


1. Boil beetroot and green gram sprouts in 2 cups of water.
2. Add salt and tamarind pulp and boil until it is cooked.
3. On an open flame, hold dry red chillies and burn them little.
4. In a pan, fry coriander seeds, mustard seeds and cumin seeds separately without
adding oil.
5. Heat a ladle and add turmeric on the hot ladle.
8. Blend this turmeric powder, fried coriander seeds, cumin seeds and mustard seeds
along with coconut and little water.
9. Add this ground paste to cooked beetroot and green gram.
10.Boil for 4-5 mins and turn off the heat.
11.Heat oil in a pan, add chopped garlic and saute for 1/2 min.
12. Add mustard seeds, curry leaves and dry red chillies.
13. When mustard seeds start to splutter turn off the heat and add this seasoning to
14. Serve hot with rice or chapati.


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