Lemon Gojju

Gojju is a frequently appearing item on our menu but still I was surprised to hear read about this lemon gojju in a Kannada cookbook at a friend's home. Gojjus are always assumed to be a melange of flavors and so particularly when the essential ones were missing in the recipe, it was quite intriguing and I had to try it. :) Except for the name, it doesn't bear any resemblance to the popular gojjus and surprisingly, it has it's own pleasing qualities.

And this lemon gojju is going to be my "Cooking with Fruits" themed first day entry for the Blogging Marathon #9, second round.

Ingredients:

1/4 cup chanadal / Bengalgram

1/4 cup fresh, shredded coconut

A handful of cilantro leaves

A small piece of ginger

6 - 8 dried red chillies

Salt to taste

Lemon juice as needed (I used juice from 1 & 1/2 lemons.)

For tadka: 1 Tbsp oil, 1 tsp cumin seeds, 1 tsp mustard seeds, a pinch of asafoetida / hing, few curry leaves and a pinch of turmeric powder

Method:

1. Lightly toast the chanadal and red chillies together and let cool.

2. Grind chanadal, coconut, chillies, ginger and cilantro together into a fine paste adding water as needed.

3. Heat oil in a saute pan / kadai and add the tadka ingredients in the order mentioned. When the mustard seeds start to pop, add the ground paste, salt and enough water to reach the desired consistency. Heat the mixture and bring to a boil. The mixture thickens as cooking progresses and so add water accordingly. Lower the heat and cook until the raw smell disappears.

4. Turn off the heat and add the lemon juice as needed.

Serve with warm rice.

This is going to Susan's MLLA, 40th edition hosted by me this month. And a gentle reminder to fellow bloggers. If anyone have posted or planning to post any legume recipes this month, I request to send them in for the event. Basically all dals and derivatives  regularly used in our kitchens count. Though the legume list is a comprehensive one, here is a smaller one to give an idea as to what count. 

Toor/ pigeon peas, urad/ black gram, moong- yellow and green variety, black eyed peas, chori beans, chana/ garbanzo, rajma/ kidney beans, chanadal, masoor dal, black beans, navy beans, peas, cannellini beans, pinto beans, split green peas, peanuts, soybeans, dalia/ roasted chickpeas, besan, tofu, soya chunks

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