- 1 tbsp oil
- 1 tsp rai
- 8 - 10 curry leaves
- Chopped onion
- ½ tsp turmeric powder
- 2 tbsp red chilli powder
- Goda masala
- 2 tbsp jaggery
- Salt to taste
- Crushed black pepper to taste
- 1 ½ cup sprouted moth bean
- 2 - 3 tsp lemon juice
- 2 tbsp oil
- ½ tbsp mustard seeds
- 2 chopped onions
- 4 - 5 curry leaves
- 1 cup grated coconut
- 2 - 3 tbsp red chilli powder
- 1 tsp goda masala
- 1 tsp turmeric powder
- 1 ½ tbsp chopped jalapenos
- Salt to taste
- ¼ cup tamarind paste
- Jaggery as per taste
- Chopped coriander as required
- Nachos hand full
- 2 - 3 tbsp chopped onions
- 1 lemon wedge
- 1 sprig coriander
- 1 pav
- To prepare moth bean mixture; in a pan heat oil and add mustard seeds, curry leaves, chopped onions, turmeric powder, red chilli powder, goda masala, water, jaggery, salt, crushed black pepper, sprouted moth bean, lemon juice and mix it well.
- To make the rassa add oil in a pan and further add mustard seeds, chopped onions, curry leaves and roast it.
- In a blender add grated coconut, red chilli powder, goda masala, turmeric powder, chopped jalapenos, water and grind it. Add this mixture in the pan of rassa.
- Add water in the blender and mix this in the pan.
- Now add red chilli powder, salt, tamarind paste and jaggery.
- In a bowl serve the moth beans mixture, prepared rassa, chopped coriander and crush nachos on it.
- Garnish it with chopped onions, lemon wedge ,coriander and serve it with pav.