Javarisi sundal recipe
Sago and moong dal stir fry
Servings: 5
Ingredients
- ½ cup Javarisi | sago
- 3 tbsp Yellow moong dal 3 tbsp
- 1 Green chili
- A small piece Ginger
- Few Curry leaves
- ¼ tsp Mustard seeds
- 2 tbsp Coconut
- Salt as needed
- ¼ tsp Turmeric powder
- 1 tbsp Crushed Peanuts
Instructions
- Wash the sago thrice and drain the water. Sprinkle a little water and keep it aside for 4 hours or overnight.
- Soak the moong dal for 1 hour and keep it aside.
- In a pan add the moong dal and add 1 cup of water and turmeric powder and a tsp of oil.
- Cook till the dal becomes soft. Ensure it should not be mushy. Drain the extra water.
- Grind the ginger, green chili and curry leaves into a coarse paste.
- In a pan add the oil and add and add in the mustard seeds. Add in the coarsely ground paste.
- Saute for a few minutes and add the soaked sago. The soaked sago will be separate grains.
- Add the cooked moong dal to this and mix well
- Add in the grated coconut and mix well.
- Crush the roasted peanuts and add them to the sundal.
- Mix well and switch off the flame.
- If needed you can squeeze lemon juice into this, at this stage.
Notes
Notes:
• Ensure that the sago isn't sticky. • Also, the moong dal shouldn't be mushy. • You can temper it with slit green chili and grated ginger. But coarsely grinding it with curry leaves will be helpful while eating. • Adding peanuts will give a nice crunchy texture to the peanuts. So do not omit this. You can make this javarisi sundal | sago sundal for breakfast too.
• Ensure that the sago isn't sticky. • Also, the moong dal shouldn't be mushy. • You can temper it with slit green chili and grated ginger. But coarsely grinding it with curry leaves will be helpful while eating. • Adding peanuts will give a nice crunchy texture to the peanuts. So do not omit this. You can make this javarisi sundal | sago sundal for breakfast too.
