Served as main course. Suitable for vegetarians. A Maharashtrian (soth-western India) cuisine.

Indian

1 cup whole Green Gram, soaked overnight

2 medium Onions, chopped

4 Green Chillies, finely chopped

1/2 teaspoon Turmeric powder

1/2 teaspoon Asafoetida powder

1 teaspoon Hot Spice Mix(Garam Masala)

2 Tablespoons Oil

2 teaspoons Lemon Juice

Salt to taste

Finely chopped, fresh Coriander Leaves to garnish

Drain the soaked green gram, wash well and cook with a few tablespoons of water, salt and turmeric powder in a heavy-bottomed pan with a tight-fitting lid on very low level for about 10 minutes or till the gram is cooked but firm. Remove from pan and keep aside. In the same pan, heat the oil and fry the asafoetida and chopped green chillies for a few seconds. Add the chopped onions and saute till they are lightly browned. Add the hot spice mix, cooked gram and salt to taste. Mix well and saute for a few seconds. Mix in a portion of the chopped coriander leaves and cook covered on low level for about 2 minutes. Put off the heat and mix in the lemon juice. Garnish with finely chopped coriander leaves. Serve hot with plain white rice or Indian bread (Roti, Chapati).

Preparation time: 1 overnight

Cooking time: 10-12 minutes

Serves: 4

Tips:

As a variation, chopped tomatoes could be added and sauteed just before adding the cooked green gram.

To make the dish more nutritious, the green gram can be sprouted before cooking.

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