Ingredients:
1 Cup dried whole green gram/ whole moong
1 Tbsp Oil
2 tsp Red chilli powder or to taste
Salt to taste
For the ground paste:
1/4 Cup Coconut (freshly grated or desiccated)
6 to 8 sprigs of Coriander leaves
1/2 a large Tomato
1 small sized Onion
2 Cloves
1 Cardamom
1 small piece of star anise
1/2 tsp Cumin seeds or Jeera
1/4 tsp Turmeric powder
Step by step recipe:
1. Soak whole moong in atleast thrice the amount of water overnight or for 6 to 8 hours. When soaked, drain the water. Add fresh water enough to soak it in a pressure cooker and cook until soft. Takes 3 to 4 whistles on high in my electric stove top. Might vary depending on your cooking range.
2. Add ingredients to grind in a mixer.
3. Grind adding about 1/4 Cup water or as needed to a smooth paste. Now heat oil in a pan and add the paste. Also add red chilli powder and cook till the raw smell goes away. (About 5 mins and this paste splatters. So be careful and mix continually.)
4. Now add the cooked moong and salt. Bring it to boil and cook for 5 to 8 mins. Adjust consistency of the gravy.
5. Serve hot with Puris, Chapatis or rice meals.