Ingredients
|
Quantity
|
Semolina
|
450gms
|
Sprouted green gram
|
225gms (60gms before sprouting)
|
Carrots
|
115gms
|
Green chillies
|
6 (20gms)
|
Ginger
|
5gms
|
Coriander leaves
|
1 bunch
|
Coconut
|
115gms
|
Lime
|
1
|
Bengal gram
|
2 tsp
|
Split black gram
|
½ tsp
|
Mustard seeds
|
¼ tsp
|
Curry leaves
|
2 springs
|
Asafoetida
|
a pinch
|
Salt
|
to taste
|
Sugar
|
a pinch
|
Oil
|
150ml
|
Prepare vegetables. Heat 100ml of oil. Add Bengal gram,
black gram, mustard seeds, curry leaves and asafoetida. Add chopped carrots and
sprouted gram. Saute. Add chopped green spices and salt and stir well. Add
water to vegetables and bring to boil. Meanwhile heat remaining oil and lightly
fry semolina. Add semolina to vegetables. Stir and keep on a slow fire till
cooked and dry. Add lime juice, sugar and grated coconut. Mix well. Remove from
fire and serve hot.
