Ginger Pachadi

Difficulty rating 3 (Grinding required, Special Ingredients required)


1 1/2″ to 2″ ginger root (remove skin and slice)

1 Tbsp urad dal

1 1/2 Tbsp chana gram

1 green chilli (adjust)

2 dry red chillis (adjust)

2 garlic cloves

small lemon sized tamarind (soaked in ½ cup water and seeds removed)

2-3 Tbsp grated jaggery

¼ cup water (adjust)

salt to taste

Oil

For seasoning:

½ tsp mustard seeds

6-7 fresh curry leaves

1 tsp oil or ghee

1. Heat oil in a non-stick pan. Add the dals and stir continuously until they turn slightly red.
2. Add the red chillis, green chilli and garlic and saute for a minute. Remove and keep aside.
3. In the same pan, add ginger and saute till it turns red. Remove from heat and cool.
4. Grind the roasted dal mixture, sauteed ginger, tamarind (with the tamerind and the water it was cooked in), jaggery along with salt, to a slightly coarse paste by adding water as needed.
5. Heat oil or ghee in a pan and add the mustard seeds, let them pop and add the curry leaves and fry for a few seconds. Add this seasoning to the ground pachadi. Serve with idlis or dosas.