non- wheat alternative

tomato gojju

23rd July 2014

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Over the last few days, I have been working in the garden under slow-falling, drizzle of rain, the gentlest of winds and splashes of the warmest of sunshine.  Soaking up the rain, sun, light and listening to the morning and evening chorus, sipping warm tea on the garden bench.  Enjoying seeing all those plants, seedlings and fruits

GROW and GROW…

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I ‘m

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so

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glad

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I

get to do it

ALL

again

TODAY!

tomato gojju

Inspired by ‘Mysore Style Cooking’ by Sandhya.

I have not made these fermented mung bean patties for quite some time.  With this welcome wave of hot weather, they ferment quickly.  I soak in the night, grind in the morning and ferment all day, ready for dinner tonight.  Perfect with this tomato gojju, a simple carrot palya and guacamole.

ingredients 

3 Tbsp ghee or peanut oil

½ tsp black mustard seeds

1 Tbsp split channa dal

1 tsp split urad dal

¼ tsp asafoetida powder

1 Tbsp ginger, finely chopped 

½ red capsicum, finely chopped

8-10 curry leaves

¼ tsp turmeric powder

500g tomatoes, finely chopped

1 heaped tsp fine rock salt

1 heaped tsp jaggery/brown sugar

1 heaped tsp rasam powder (moderately spiced)

½ – 1 tsp tamarind paste

2 Tbsp coconut grated

a handful of fresh coriander, finely chopped

to serve 

mung bean pattiesdosa /rice

avocado

preparation 

1.  In a medium skillet, over medium-high heat, add mustard seeds; when they start to splutter and pop, add the channa and urad dal – fry until both dal turn golden-brown.

2.  Add the asafoetida powder and ginger – fry for a few seconds, stirring to allow the spices to fry evenly, then stir in the capsicum and curry leaves – fry for 1 minute.

3.  Add in the turmeric powder and tomatoes  – mix well, cover and cook for 15 -20 minutes, stirring occasionally.

4.  Add the salt, jaggery, rasam powder, tamarind paste, coconut and fresh coriander – allow to sit for 5 minutes, taste, adding more sweet or sour, if needed.

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