Bengal gram is a very versatile legume. It is used extensively in Indian cooking. Be it is it’s original form or as a flour. It is also roasted and ground with other spices into a powder – like in sambar powder. It lends a distinctive taste to any dish that it is added to. My recipe today is one of the simplest ones using this legume – and made in almost all South Indian homes during the festival of Navarathiri. Do not be deceived by the simplicity of this dish – it is extremely tasty!

Ingredients
1/2 cup Bengal gram
2 tbsp grated coconut
A few drops of lemon juice
For The Seasoning
1/2 tsp mustard seeds (sarson, kadugu)
A pinch of asafoetida (hing, perunkayam)
1/2 tsp split black lentil (urad dal, ulutham parupu)
1 green chilli, chopped fine
1 dried red chilli
1 sprig curry leaves
Method
Soak the Bengal gram for an hour
Transfer to a pressure cooker, add salt and pressure cook for 2 whistles (add just enough water)
The Bengal gram should not be mushy
Let the steam release naturally and open the lid
Drain excess water, if any
Set aside
Heat a wok and add mustard seeds
When they begin to splutter. add split black lentil
Roast till the lentil turns golden brown
Add asafoetida, green  and red chillies, curry leaves
Add the cooked Bengal gram and mix well
Add the grated coconut and mix well
Switch off flame
Add a the lemon juice and mix well
Serve hot
Enjoy!