Sprouted green gram and beetroot gasi

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
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


  • 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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