Goan ghatti recipe

Having married a Goan, I picked up a few recipes that my husband likes. This is a recipe I picked up from my mother-in-law. Apart from Paresh loving this curry, it is healthy, tasty and goes well will plain white rice, roti, dosa, poori and even (white) bread.

You will need:
2 handful sprouted green gram dal. To sprout them, simply wash and soak them in water for 3 hours. Wash again, wrap it in a cloth and keep it covered overnight. the next day you should see the dal spouted enough.
1 large onion
1/2 a coconut, scrapped
Green or whole red chilli (I use them lavishly, like 20, but 5-6 of them should do)
1 spoon Garam masala
Kokum, 3 should be enough to give the required tang. If you do not have kokum, one spoonful tamarind pulp should do the trick.
1 tbs jaggery
1 spoon chilli powder
1/2 spoon turmeric powder
salt
Mustard and curry leaves for tampering.

Method:
In a open vessel, boil the sprouts for 10-15 min till they are tender. You will notice that as the dal boils, the skin of the dal separates and floats on the top. Using a spoon or tea filter, remove this skin and continue boiling.
In the mean while, let us prepare the masala.
For this, we will have to grind, the coconut, onion, chilli and garam masala into a fine paste.
In a pan take a spoon full of oil and throw in some hing, mustard, and curry leaves.
Add the ground masala to it along with turmeric and chilli powder. Add salt, kokum and jaggery.
Add the boiled sprouts.
Add water based on the consistency you desire.
Our gatti is ready. Garnish with coriander.