The taste of imli and gur covers up for the less oil that is used in this preparation.
Ingredients
- 1 cup uncooked moth (brown beans)
- ½ tsp salt
- ½ tsp haldi (turmeric powder)
- 1 stick dalchini (cinnamon)
- 2-3 moti ellaichi (brown cardamom)
- a lemon sized ball of imli (tamarind)
- 5-10 gms (a very tiny piece) of gur (jiggery)
- ½ tsp jeera (cumin seeds)
- 1 tsp sabot dhania (coriander seeds)
- 1 green chilli
- ½” piece ginger
- 1 onion – finely chopped
- 1 tbsp oil
- 1 tej patta (bay leafe)
- 1 tsp red chilli powder
- ½ tsp garam masala (mixed spices)
- 1 tbsp chopped coriander
Instructions
- Pressure cook moth with salt, haldi, dalchini, moti ellaichi and enough water to give one whistle. Keep on low flame for 15 minutes.
- Wash and boil imli in some water. Squeeze and extract pulp.
- Roast jeera and sabot dhania together on a tawa.
- Grind dhania, jeera, ginger and green chilli to a paste.
- Heat oil. Add onion. Cook till transparent.
- Add tej patta and the paste. Cook for ½ minute.
- Add imli extract and gur. Boil.
- Add to the boiled moth in a pressure cooker.
- Add red chilli powder, garam masala and salt to taste.
- Serve sprinkled with chopped coriander with hot chappaties.