Serving Size: 3
Cooking Time: 25 minutes
Ingredients:
Base
- 1/2 cup Horse Gram
- 1 tsp Carom / Ajwain seeds
- 1 tsp Coriander/ Dhaniya seeds
- 1/2 inch Ginger
- 1 Green Chilli
- Small piece Tamarind
- Salt to taste
- 1/2 cup Water (or as required)
For Tempering
- 1 tsp Mustard seeds
- Pinch of Asafoetida
- 1 Red Chilli
- 3-4 Curry Leaves
Cooking Method:
- Dry roast all the base ingredients for 2-3 minutes. Transfer them to a blender. Add 2-3 tbsp water and blend to a smooth paste.
- For tempering: Add mustard seeds, curry leaves and red chilies to heated small pan. Saute them for 1-2 minutes.
- Add the tempering to the horse gram paste, mix well and serve.
