Hesaru kaalu usli ( green gram or moong )

Ingredients

Hesaru kaalu( whole moong gram// green gram) —2 cup

Fresh grated coconut—1/2 cup

Green chillies— 3 to 4

Ginger —( shunti)—2 inch piece

Jaggery powder(Bella//gud)—1 tablespoon

Curry leaves—(karibevu//kadipatta)—few

Coriander leaves(kothambari soppu)—chopped 2 tablespoon

Salt to taste

Lemon(nimbe hannu) —1 small

Oil — 3 to 4 tablespoon

Mustard seeds—(sasive)—1 teaspoon

Jeera(jeerige//cumin seeds)—1/2 teaspoon

Channa dhal—(kadale belle)—1 tablespoon

Urad dhal(uddina belle)-—1 tablespoon

Turmeric(arisina//haldi)—1/2 teaspoon

Asafoetida-( hing//ingu)—1 tablespoon

Wash and soak moon dhal overnight or for 6 to 7 hours minimum.

Next day drain water and pressure cook soaked kaalu with little water for 2 whistles on medium flame.

Do not add more water otherwise kaalu becomes mushy

Once the pressure reduces open the lid and remove the boiled kaalu.

Heat oil in a kadai or pan,once hot enough add seasonings one by one

Add mustard seeds,jeera,channa dhal,urad dhal, asafoetida,curry leaves,turmeric powder,

When done add chopped green chillies, ginger sauté for a while.

Then add boiled kaalu and stir well .

Now add salt, jaggery powder stirring all along on medium flame.

If you feel you want to boil kaalu more you can do it directly at this stage to get a softer usli

Finally add coconut grated and garnish with coriander leaves and squeeze lemon juice.

Mix everything well. And turn off the heat.

Now usli is ready to serve.