Ingredients:
- 1 cup green gram (moong), soaked overnight
- 1 cup flattened rice (poha)
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 2 sprigs curry leaves
- 2 green chillies, chopped
- 1 onion, finely chopped
- Salt to taste
- 1/4 cup freshly grated coconut
- little jaggery (optional)

For the Masala Powder:
- 4 dried red chillies
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds

For the Sweet and Spicy Masala:
- 1 tablespoon oil
- 1 tablespoon ghee
- 1 teaspoon mustard seeds
- 3 tablespoons jaggery
- Salt to taste
- 2 tablespoons freshly grated coconut
- curry leaves

Instructions:

1. Heat oil in a pan and add mustard seeds, curry leaves, chopped green chillies, and finely chopped onion. Saute until the onions turn translucent.
2. Add the soaked green gram to the pan and cook with enough water to cover it. Cook until the green gram is tender. Add salt to taste , jaggery ( it's optional since you add for Poha preparation. I add little bit gives a good taste ) and freshly grated coconut. Mix well and set aside.
3. In a separate pan, dry roast the ingredients for the masala powder (dried red chillies, coriander seeds, and cumin seeds) until fragrant. Allow them to cool, then grind into a fine powder using a mortar and pestle or a grinder. Set aside.
4. In the same pan, heat oil and ghee. Add mustard seeds and let them splutter add the Curry leaves.Then, add jaggery and a little water to melt it. Once melted, add salt to taste, turmeric powder and freshly grated coconut. Mix well to make the sweet and spicy masala. Set aside.
5. Add the prepared masala powder to the flattened rice and mix well to coat evenly.
6. To serve, place a portion of the cooked green gram on a plate and top it with the spiced flattened rice mixture. Mix together just before eating for the perfect blend of flavors.
7. Enjoy your homemade Padengi Bajil as a hearty breakfast or a delicious teatime snack!

Note: Adjust the spiciness and sweetness according to your taste preferences. You can also store the masala powder and sweet and spicy masala in airtight containers for future use.

About Rovena Fernandes