Pulses or dal is a very important part of the Indian diet. For vegetarians, pulses are the biggest source of protein. Not only India is an agrarian economy, we also the world’s largest producer and consumer of pulses or legumes.
Mothers around the world are the best and unacknowledged innovators. As they are the chief cook and bottle washer in every household 😛 they have to be food magician keeping the health quotient in mind 🙂
Green/ Raw papaya is consumed as a fruit as well as vegetable, cooked/ un cooked. Commonly used ingredient in South East Asian cuisines.
Papayas contains vitamin C, E & A, folate, it also gives only 39 calories per a 100 gram. Since enzyme levels decline as the fruit ripens, raw papaya is picked when it is still green to retain all of its natural enzymatic qualities.
Cooked with roasted split green gram. Another traditional vegetarian food from Bengal 🙂 , health and nutrition packed 🙂
Simple and easy to cook and good to eat. 🙂
here’s what i did………
For 2 persons
2 tbsp – split green gram / moong dhuli
1 nos – small sized green papaya
1 nos – green chili (slit through the center)
1/2 tsp – sugar
1/4 tsp – tumeric powder
1 nos – bay leaf
salt to taste
1 tsp – oil / clarified butter (for tempering)
2 nos – dried red whole chili
pinch of cumin seeds
In a pan, dry roast the green gram till it changes color. Take it off fire. Cool.
While it cools, peel and cut the papaya.
Wash the cooled green gram and papaya and pressure cook it upto two whistles with some salt, bay leaf and tumeric powder. Wait for the steam to be released before opening the pressure cooker.
In a pan, heat oil/ghee and temper with red whole chili and cumin seeds. Add the pressure cooked green gram. Once it comes to boil, add the sugar, green chili and check for salt and cook for 3 – 4 mins. Take it off fire.
Serve hot with steaming rice and other accompaniments of choice.
Happy cooking !!! 🙂
Cheers !! 😉