Ingredients
oil
cumin
red chili or green chilli
curry leaves
garlic 6
5 shallot
tomato 1
Preparation
Take green gram and dry roast it, as soaking in water is unnecessary. Place the roasted green gram in a pressure cooker, adding castor oil and turmeric, and cook for 7 to 8 whistles. Once the cooking is complete, open the cooker to verify that the green gram is cooked, then mash it, ensuring it is not completely smooth. In a separate pan, heat oil and add mustard seeds, cumin seeds, shallots, green chili, garlic, and tomato. Fry these ingredients until the tomato is well-cooked. Finally, combine this mixture with the mashed green gram and mix thoroughly.
Note: If the green gram is cooked but not sufficiently soft to be crushed in the smasher, transfer it to a mixer jar and pulse it once or twice. Be careful not to blend it into a smooth texture.