Simple easy hesaru kaalu gojju

 

Ingredients 

Hesaru kaalu ( green gram//sabut moong dhal)—1/2 cup

Fresh grated coconut—1/2 cup

Green chillies ( hasiru menasina kayi)—3

Jeera (jeerige//cumin seeds)—1 teaspoon 

Dhania seeds (kothambari bija//coriander seeds)—1 teaspoon 

Tamarind (hunase hannu//imli)—small piece 

Salt —to taste

Jaggery powder (Bella//gud)—1 tablespoon 

For seasoning (oggarane)

Oil—2 tablespoon 

Sasive (mustard seeds//rai)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Asafoetida (hing//ingu)—1 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Method 

Wash and soak hesaru kaalu overnight.

Next  morning drain the water and wash again with fresh water.

Transfer the hesaru kaalu to  a pressure  cooker and  add 1/2  Cup of water  and 1/4 teaspoon of salt and cook on medium flame for 2 whistles.

Grind together coconut grated,chillies,jeera,dhania,hunase hannu in a mixer grinder jar to smooth paste adding sufficient water.

Now to  prepare gojju

Heat oil in a kadai or pan,once hot add sasive,jeerige,hing,karibevu.

When they stop spluttering add boiled hesaru kaalu mix well.

Add in ground masala paste,jaggery powder,salt and mix well.

Let it boil on medium flame.

Once boiled well switch off the heat.

Serve hesaru kaalu gojju with rice,chapattis,phulka etc.

Note;;you can add a tablespoon of hurigadale (roasted gram//fried gram) while grinding masala to get a thicker consistency