My dad’s close friend Lakshminarasimha Rao whose nickname was “Lachchi” shared Kadalebele Gojju recipe with my grandmother a few decades ago. This dish, which is sweet and sour with the aroma of fried Bengal Gram was relished by everyone and was renamed…. and to this day referred to as “Lachchi Gojju”!!!!
3tbsp Kadalebele/Channa dal/Bengal Gram
4 Dry Red Chilies
½ tsp Menthya/Fenugreek Seeds
One Urad Dal size Hing/Asafoetida
A lemon sized Tamarind soaked in ½ Cup water
3tbsp Grated Jaggery
1tbsp Dry Coconut
Salt to taste
For the Seasoning
½ tsp Mustard Seeds
A pinch of Turmeric Powder
Few Curry Leaves
Heat Oil and fry Kadalebele until it changed color, remove and keep aside. In the same Oil fry Red Chilies, Menthya, Hing and Dry Coconut. Grind it to a powder. Extract Tamarind pulp and add water to make one cup of Tamarind water.
In a pan add Tamarind water, Masala powder, Jaggery and Salt. Let it boil for 3 to 4 minutes. If the Gojju/dish is too thick more water can be added.
Heat Oil and add Mustard Seeds and when they splutter add Turmeric Powder and Curry Leaves. Pour this over the Gojju and mix well. Serve with plain Rice or Idli.