Sprouted Green Gram and Beetroot Gasi is a flavorful and colorful curry prepared in a coconut based gravy and seasoned with lots of roasted garlic. This is my moms recipe and has a very distinct flavor. This curry goes well with roti, chapati or phulka.
Beetroot – 1, peeled and diced
Sprouted Green Gram – 1 cup
Coconut – 1 cup grated
Dry Red Chillies – 5
Mustard Seeds – 1 1/2 teaspoons
Coriander Seeds – 2 teaspoons
Cumin Seeds – 1/4 teaspoon
Tamarind pulp – 1 tablespoon
Turmeric powder – 1/4 teaspoon
Red Chili Powder – 1 teaspoon
Jaggery – 1 tablespoon (optional)
Salt to taste
For Seasoning:
Oil – 1 + 1 teaspoons
Garlic Cloves – 7 to 8, peeled and chopped
Mustard Seeds – 1 teaspoon
Curry Leaves – 6
Dry Red Chilis – 2, cut into pieces
Method:
1. Boil beetroot and green gram sprouts in 2 cups of water.
2. Add salt, red chili powder, jaggery (if using) and tamarind pulp and boil until it is cooked.
3. Hold dry red chilis using a tong on an open flame and burn them slightly until you have small lack spots on them.
4. In a pan, dry roast coriander seeds, mustard seeds and cumin seeds separately.
5. Heat a ladle and add turmeric on the hot ladle. Roast for a few seconds, until the color changes to dark yellow. Take care not to burn turmeric.
8. Blend this turmeric powder, roasted coriander seeds, cumin seeds and mustard seeds
along with coconut and little water.
9. Add this ground paste to cooked beetroot and green gram.
10.Boil for 4-5 mins and turn off the heat.
11.Heat 1 teaspoon oil in a pan, add chopped garlic and saute until they are brown. Add to the cooked gasi.
12. Heat another teaspoon of oil. Add mustard seeds, curry leaves and dry red chilis.
13. When mustard seeds start to splutter turn off the heat and add this seasoning to the prepared
gasi.
14. Serve hot with rice or chapati.
