Ingredients:

• 100 g (1 cup) – green gram (moogu)
• 200 ml (2 cups) – water
• 1/2 tsp – salt
• 100 g – Raw banana peel (Kerala Banana / nenthrakkay / ethakkay), gently peel off outer thin layer (dark green) and cut into 3/4 inch thin slices
• 1 kudampuli (or 1/2 tsp – thick Tamarind paste or 2 tbsp – Tamarind juice)
• Extra 1/2 cup – water (50 ml)
• For Coconut paste:
• 1 cup (75 g) – grated Coconut
• 3/4 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 2 tbsp – water

Method:

1. Wash and soak moong / green gram in 2 cups water for 5 hours or overnight.
2. Separately pressure cook moong along with 2 cups water and 1/2 tsp salt for 2 whistles on high heat. Allow the cooker to cool naturally.
3. In a wide bowl, mix cooked moong, banana peel slices, salt to taste and tamarind paste/juice. Adjust the consistency with 1/2 cup water. It should be of pouring consistency. Cover with a lid and cook on low to medium heat for 15 minutes or until banana peel slices soften.
4. Add coconut paste, mix well and cook on a low heat for 8-10 minutes (do not add extra water).
5. Heat oil in a frying pan. Add mustard seeds. When they splutter, add jeera and curry leaves. Saute for 2-3 minutes until fragrant. Pour the seasoning over the curry and mix well. Serve with rice.
6. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya