BM #126 Week 2 Day 2 -
Today's recipe is very special to me as I made it using the Green tomatoes from my humble backyard garden.
I have made some changes to the original recipe to suit our taste buds.
Green Tomatoes chopped 2 cups
Moong Dal 1/2 cup
Salt and Turmeric as needed
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Urad Dal 1 tsp, Asafotida 2 pinches, Curry leaves few)
To Grind -
Coconut, grated (Fresh or frozen) 1/4 cup
Green Chilies 3-4 or as needed
Coriander leaves few
Cumin seeds 1/2 tsp
Method Of Preparation -
Wash moong dal and pressure cook adding about 1 cup of water. Also pressure cook the chopped green tomatoes. (I cooked them in the Instant Pot - PIP method for 8 minutes under pressure.)
Grind coconut, green chilies, cumin seeds and coriander leaves into a fine paste adding as much water as needed. Set the paste aside.
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, urad dal starts browning, add the pressure cooked green tomato. Sprinkle salt and turmeric. Add the coconut paste from step 2. Allow the mixture to come to a boil.
Add the cooked moong dal and mix well. Adjust the flavors and consistency if needed.
Remove from heat and squeeze some lemon juice. Stir well and serve it as part of a meal.
Preparation Time 30 minutes
Serves 4-5
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