(Whole green Gram & Fenugreek Curry)
Whole green gram – 1 cup
Turmeric powder – ¼ tsp.
Salt – to taste
Green chillies – 2-3 nos.
Fenugreek seeds – 1 tsp.
Ginger – ¼” piece
Asafoetida – pinch
Ghee – ½ tsp.
Dried Raw mango – 3-4 small pieces
Curry leaves – 1 sprig
Coriander leaves – 1 tblsp. (for garnish)
Soak the green gram and fenugreek seeds in water for an hour prior to the cooking.
Add water and cook the green gram and fenugreek seeds on a medium flame.
When the green gram becomes tender, add ghee and asafoetida. Simmer it for 5-7 minutes, stirring occasionally.
Churn the mixture coarsely and add water. Then add salt, turmeric powder, chopped green chillies, ginger, dried mango pieces and curry leaves. Mix well.
Cook the Maghamethi mixture on a medium flame. Stir occasionally .
When the curry comes to a boil, lower the heat to medium flame. Cook till the Maghamethi is slightly thick in consistency.
Garnish with chopped coriander leaves and serve hot.