Dry roast green gram till it gives out a pleasant aroma.
Switch off flame, add water and soak the green gram for half an hour.
Wash the soaked green gram, add fresh water and boil it.
Pinch one grain to check if it is cooked. The green gram should be soft enough to break easily, but it should not become mushy.
Add salt and boil for 2 more minutes and drain.
Heat oil in a pan and add mustard seeds.
When the mustard seeds splutter, add the broken red chillies, curry leaves and then the green gram.
Add powdered jaggery and blend well on low flame.
Allow the jaggery to melt and stir for 2 more minutes.
Switch off flame and garnish with fresh grated coconut.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.