Maghamethi

Method

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1. 1

   Soak the green gram and the fenugreek seeds together in water for about an hour before cooking.

2. 2

   Add water (as needed) and cook both on a medium flame until the green gram is tender.

3. 3

   Stir in the ghee and asafoetida and simmer for 5–7 minutes, stirring from time to time.

4. 4

   Churn the mixture coarsely (a rough blend or mash, not a smooth purée) and add more water (as needed). Add the salt, turmeric, chopped green chillies, ginger, dried mango pieces and curry leaves, and mix well.

5. 5

   Cook on a medium flame, stirring occasionally.

6. 6

   When it comes to a boil, keep the heat at medium and cook until the curry is slightly thick.

7. 7

   Garnish with chopped coriander and serve hot.