½ cup mung beans soaked over night in 2 cups water
½ teaspoon salt
½ cup water
1 teaspoon oil
10 green Roma tomatoes cut into one-inch cubes
1 teaspoon oil
½ teaspoon methi (fenugreek) seeds
1/2 cup raw peanuts with or without skin
1/4 cup white sesame seeds
¼ cup fresh or frozen grated coconut
1 teaspoon tamarind paste or marble size fresh tamarind
¼ teaspoon salt
1 ½ cups water
Heat oil in a four quart sauce pan on medium heat. Add methi seeds and peanuts. Fry until peanuts are light brown. Add sesame seeds and fry until light brown. Turn the heat off and add coconut. Mix well. Transfer peanut mixture into a small bowl and let it cool. Once cooled, put mixture in a blender along with tamarind, salt and water. Blend until smooth. Remove the peanut mixture into a bowl.
Wash mung beans and blend until smooth with water and salt. Heat a grill to medium heat and with a paper towel, coat grill with ¼ teaspoon oil. Pour all the mung batter and spread it into ½ inch thick dosa with the back of a spoon, starting from the inside in a circular motion and working outward. Spread remaining oil on top and sides. Fry on both sides until light brown on medium low heat. Transfer mung dosa to a plate. Cut it into two-inch squares when it is cold.
2 tablespoons oil
3 small cinnamon sticks
5 cloves (lavang)
½ teaspoon cardamom seeds
3 dry red chilies
1/2 teaspoon cumin (jeera) seeds
2 stems curry leaves
1 large onion cut into small pieces
2 long green chilies slit into half
1 tablespoon ginger garlic paste (take 2 inches peeled ginger and 3 peeled garlic cloves and make them into a paste)
½ teaspoon turmeric (haldi)
1/2 teaspoon red pepper or to taste
1 teaspoon coriander powder (dhania)
½ teaspoon cumin powder (jeera)
½ teaspoon salt or to taste
In the same pan used for peanut mixture, add two tablespoons oil and heat it on medium. When the oil is hot, add cinnamon, cloves, cardamom seeds, dry chilies, and cumin seeds. Fry for half a minute. Add curry leaves, onions and green chilies. Fry until onions become transparent. Add ginger garlic paste and green tomato pieces. Fry for two minutes. Add peanut mixture, turmeric, red pepper, coriander powder, cumin powder and salt. Fry them continuously until some oil comes out to the edges. Add mung dosa pieces and water. Mix slowly and cook on low heat with cover, stirring often, being careful not to burn the mung bean pieces and green tomato ka salan. Simmer for fifteen minutes. If it is too thick, add little more water.
Note: (Optional) Fry one teaspoon red mustard seeds in 2 teaspoons oil until the seeds splatter and add it to the mirchi ka salan at the end.
Tastes great with rice, biriani or chepathi.
Makes eight servings.
Author’s note: Most of the ingredients in this recipe are available around the house. Salt and red pepper can be adjusted accordingly.
Instead of ginger garlic paste, just chopped ginger can be used.