I first tasted Melghor when my neighbour Rajitha shared this with my family for Govinda. I loved the taste of it as I hadn’t eaten it before. So I made this dish based on taste and her instructions.

Ingredients

For baghar :

  • Oil (as required)
  • A pinch of hing/asafoetida
  • 1 tsp mustard

Pressure cooking:

  1. 1 cup black gram soaked overnight
  2. 1 tsp turmeric powder
  3. 2 1/2 cups water
  4. 1 tsp salt

For dry roast :

1/2 cup grated coconut

Ingredients for cooking:

  • Oil
  • 1 onion finely chopped
  • 2 tbs. Samarcho Pitto
  • 1 tsp red chilli powder
  • 300 gms ivy gourd/tendlis cut lengthwise into quarters (tendlis)
  • 2 tbs. Tamarind juice
  • 2 tbs. Jaggery
  • Salt to taste

Method: Discard the water in which the chana was soaked and add fresh water in the ratio (2.5:1 i.e. water to chana) along with tumeric powder and salt in a pressure cooker. Let the cooker give off 3 whistles. Switch off the gas. Let it cool completely before opening the cooker.

In a pan dry roast the coconut till golden brown. Keep aside.

In a non-stick vessel add oil. Let it become hot. Now add the chopped onion and stir well. Cover and cook till onions become translucent. Now add the chopped ivy gourd/tendlis and fry well for about a minute. Add samarcho pitto, chilli powder and stir well to incorporate. Cover and cook for 5 minutes. Open and stir well to mix. Add the chana and a little of the water. Stir well. Cook for 2 minutes. Add the coconut and stir well. Add jaggery and tamrind juice. Stir and mix well. Cover and cook till well incorporated. Taste and adjust the salt. Switch the gas off.

In a pan heat some coconut oil. When its hot add hing and when its turn golden add the mustard seeds. After they stop spluttering add this to the melghor. Stir to mix well. Enjoy with chapattis/bread/rice or as a side dish.

Benefits of ivy gourd: Prevents kidney stones, fatigue. Protects the nervous system, maintains a healthy metabolism and the fibre keeps the digestive tract healthy. Rich in iron and Vitamin B2.

Benefits of chana: High in fibre; helps to lower cholesterol. Has a very low hypoglycemic index. Good source of zinc, folate, calcium and protein.

Samaracho Pitto

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