I. HORSEGRAM GRAVY ( MUDARE KANNIE )

• ½ Kg .whole horse-gram, ( wash-clean-cook with water
  1:3 on slow flame to over –cooked state).
• Strain the water and keep on slow flame till mixture reduces to half )

Ingredients : For the masala

• 1Teaspoon jeera
• ¼ Teaspoon methi
• 1 Tablespoon coriander seeds
• ¼ Teaspoon whole pepper
• ¼ Teaspoon mustard
• 1 Teaspoon chilly powder or 3-whole red chillies
• 4 Onions
• 6 flakes garlic
• 2 Tablespoon tamarind pulp or 1 Tablespoon kachampuli.
• 2 Tablespoon cooking oil
• ¼ Teaspoon .mustard seeds
• 2-4 curry leaves

Method:

• Roast all the dry ingredients except chilly powder.And grind along with 2-onions and garlic to a smooth paste.
• Add to the thickening gravy and stir well constantly.
• Thicken to a thick sauce consistency, adding the tamarind pulp or kachampuli.
• In a shallow pan heat the oil and add the mustard seeds to splut and the curry leaves too.
• Add cut onions ( like for omlette ) and chillys
• Add all this to the gravy mix taste for salt and chilly and remove from flame.
• Cool well and bottle this mudare kanni, can keep out of fridge for a month –preferably keep in fridge if you need to keep for longer time.
• Goes well with hot rice and ghee.

II. SPROUTED HORSEGRAM CURRY ( MOLE MUDRE KANNIE )

Ingredients:

• 250 grams Horsegram ( wash-clean and soak for 8-hours ).
  Put the horsegram in a muslin cloth overnight till the sprouts appear. Put gram in cooker with salt and 1 onion and cook well not overcooked.
• 1 cup scrapped coconut
• 1 Teaspoon jeera
• ¼ methi Tablespoon coriander seeds
• 1 Teaspoon chilly powder
• 2 onions
• 6 flakes garlic
• 2 tomatoes cut
• 1 Teaspoon sugar

Method:

• Dry roast the dry ingredients.
• Add with the coconut tomatoes, onions, garlic put in mixy and grind till smooth.
• Add this masala to the cooked gram and add seasoning with oil mustard seeds and curry leaves.
• Cook on slow till curry thickens.
• Goes well with rice / rotis / chappatis.