Instructions

1. Pressure cook the green gram with water for 6-7 whistles (or 3 whistles depending on the cooker). If it has been soaked overnight, 1 or 2 whistles would do.
2. Grind together the grated coconut and cumin seeds together to make a smooth paste.
3. In a deep bottomed vessel, add the cooked green gram. To it, add the turmeric, red chilli powder, salt and the green chilli (slit). Boil the green gram for a couple of minutes.
4. Add the coconut and cumin paste and boil the mixture until the coconut paste is cooked. Set this aside.
5. In a pan, heat oil and add the mustard seeds, red chilli and curry leaves and let them splutter. Add this seasoning to the green gram mixture.
6. Serve hot with rice or roti.