Sprouted green gram and beetroot gasi

Ingredients

• Beetroot - 1, peeled and chopped
• Sprouted Green Gram - 1 cup
• Coconut - 1 1/2 cup grated
• Dry Red Chillies - 6
• Mustard Seeds - 1 teaspoon
• Coriander Seeds - 2 teaspoons
• Cumin Seeds - 1/2 teaspoon
• Tamarind pulp - 1 tablespoon
• Turmeric powder - 1/4 teaspoon
• Salt to taste

For Seasoning:

• Mustard Seeds - 1 teaspoon
• Curry Leaves - 6
• Dry Red Chillies - 2, cut into pieces
• Garlic Flakes - 5, peeled and chopped
• Oil - 1 teaspoon

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Preparation

• Boil beetroot and green gram sprouts in 2 cups of water. Add salt and tamarind pulp and boil until it is cooked.
• On an open flame, hold dry red chillies and burn them little. In a pan, fry coriander seeds, mustard seeds and cumin seeds separately without
  adding oil.
• Heat a ladle and add turmeric on the hot ladle. Blend this turmeric powder, fried coriander seeds, cumin seeds and mustard seeds along with coconut and little water.
• Add this ground paste to cooked beetroot and green gram. Boil for 4-5 mins and turn off the heat.
  
• Heat oil in a pan, add chopped garlic and saute for 1/2 minute. Add mustard seeds, curry leaves and dry red chillies.
• When mustard seeds start to splutter turn off the heat and add this seasoning to gasi. Serve hot with rice or chapati.

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