Recipe by Rosy Pinto
Ingredients:
1 cup moong (wash & soak for 1 hour)
25 biknas/jackfruit seeds (wash and dry)
For grinding:
3 byadgi chillies
4 round chillies
8 peppercorns
1/2 tsp mustard seeds
1 tsp cumin seeds
3 tsp coriander seeds
1/4 tsp turmeric powder (optional)
3 medium cloves garlic
1 small to medium size onion
cherry size tamarind
8 tbsp dessicated coconut (or 1/2 fresh coconut)
For seasoning:
1 tsp mustard seeds
8 small cloves garlic (crushed)
1 tbsp oil
Steps:
Wash and soak the moong for 1 hour. Drain and keep aside.
Lightly crush the jackfruit seeds and peel the white covering. Or sun dry and peel the covering.
Pressure cook the moong with 1/2 tsp salt and 2 1/2 cups of water for 3 whistles.
Boil (or pressure cook for 2 whistles) the jackfruit seeds with 1/2 tsp salt.
Grind the red chillies, peppercorns, mustard, cumin, coriander, turmeric, garlic, onion, tamarind and coconut with a little water in to a smooth paste.
Add the ground masala, masala water, jackfruit seeds with the moong. Add water according to desired consistency and give a good boil for 5-10 minutes.
Check for salt and adjust if required and turn off the flame.
In a tadka pan, heat 1 tbsp oil.
Add 1 tsp mustard seeds. When they start spluttering, reduce the flame.
Add 8 small cloves of crushed garlic and brown it slightly.
Pour the tadka over the moong and jackfruit seeds gravy and cover the lid.
ENJOY!