Green Jackfruit and Channa Gravy

I am honoured to be posting this recipe for participating in the JFI (http://jugalbandi.info) conducted by Jai and Bee. Enjoy this Green Jackfruit and Channa Gravy ;)

Ingredients:

1/2 pound Green Jack fruit cut to 1 inch pieces

1 cup Black Channa soaked and cooked with salt

1 tablespoon urad daal

1 tablespoon coriander seeds

1 tablespoon white sesame seeds

1 teaspoon cumin

1 tablespoon coconut

¼ teaspoon fenugreek seeds

4 dry red chillies

1 small lime size ball of tamarind juice extracted

3 garlic pods

1 tablespoon oil

¼ teaspoon mustard

¼ teaspoon cumin

8-10 curry leaves

Salt

Method:

In a thick bottom vessel add green jackfruit, tamarind extract and a cup of water and let it cook. Drain the cooked channa and add it with green jackfruit.

Dry roast urad daal, coriander seeds, white sesame seeds, cumin, fenugreek seeds, red chillies and garlic. Grind the roasted ingredients with coconut and a cup of water to a smooth paste.

When the jackfruit turns soft and tender, add the ground mixture, salt and curry leaves and let it boil for about 5 minutes...If the gravy turns too thick, add some water.

Temper with oil, mustard and cumin. Cooking time is about 25-30 minutes. This gravy tastes good with rotis and rice.

Young Ginger and Coriander Soup

Ingredients:
½ cup moong daal
2 inch long young ginger
1 teaspoon fresh ground pepper
1 teaspoon cumin powder
1 tablespoon oil
pinch of turmeric
pinch of asofotedia
½ teaspoon mustard
½ teaspoon cumin
½ cup fine chopped coriander leaves
Salt
Water

Method:
Use little water and grind the ginger to a paste. In a thick bottom vessel add ½ tablespoon oil and fry moong daal. When daal turns golden, add 3 cups of water and let the daal cook until soft on medium flame. Keep stirring occasionally so the daal does not get burnt. When the daal is soft and water reduced, blend it with more water (I used 4 cups) to get a soupy consistency, add turmeric, ginger paste, pepper and cumin powder, salt and coriander leaves. Allow it to boil for a few minutes. Temper with ½ tablespoon oil, asofotedia, mustard and cumin.

Cook time was aboul 30 minutes including the time it took for the daal to get cooked.

Variation: Add some fine chopped lemon grass for a different flavoring

Enjoy the healthy soup :)