Ingredients:

• 1/2 cup – whole green gram/paasi payaru
• 3 tbsp – Jaggery
• 2 pinches – salt
• 4 tbsp – grated Coconut
• To temper: 1 tsp – oil
• 3/4 tsp – mustard
• a few Curry leaves
• 1 – Red Chilli

Method:

1. Soak the green gram overnight and drain, leaving just enough water to immerse the green gram.
2. Pressure-cook on medium flame (3-4 whistles).
3. Heat oil in a pan and temper with mustard, red chilli and curry leaves.
4. Add the cooked green gram and stir until the moisture evaporates.
5. Add salt and jaggery.
6. Stir until the jaggery blends well, add the coconut and stir for a minute.
7. Transfer to a serving bowl.
8. Recipe and Image courtesy: Rak`s Kitchen
9. http://www.rakskitchen.net/