Ingredients

• 2 tbsp cooking oil
• pinch of hing
• 1/2 tsp mustard seeds
• 2 tsp black gram and bengal gram mix of chana and urad dal
• ¼ tsp turmeric powder
• 1 big onion or
• 2.5 cups of chopped onion 250ml cup
• Few curry leaves
• For Grinding:
• 3/4 cup grated fresh coconut
• 2.5 tsp fried gram/chutney dal
• 1 tsp jeera cumin seeds
• in marble size tamarind wash and soak itwater
• 2.5 tsp sesame seeds/eLLu/ til roasted
• 3 green chilies
• coriander leaves
• 2 tsp Jaggery
• 1.25 tsp salt or salt to taste
• 1 to 1.5 cups of water as needed

Instructions

1. Begin by heating a pan and dry-roasting the sesame seeds until fragrant.
2. Transfer the roasted sesame seeds along with coconut into a mixer jar.
3. Return the pan to the stove over medium heat and add oil.
4. Once the oil is heated, add hing and mustard seeds. When the mustard seeds start popping, add the dals.
5. Once the dals turn golden brown, add cut/slit green chilies (alternatively, green chilies can be ground without frying).
6. Remove the chilies and add them to the mixer jar.
7. Add chopped onion, turmeric powder, curry leaves, and a pinch of salt to the pan mixture. Mix well and let it cook on medium-low heat, stirring occasionally.
8. Meanwhile, in the mixer jar, add jeera, tamarind, roasted chickpeas (hurigadale), jaggery, and coriander leaves. Grind to a fine consistency, adding water as needed.
9. Once the onions are cooked, add the ground masala mixture, remaining salt, and enough water to achieve the desired gojju consistency. Let it simmer for 12 to 15 minutes on low heat.
10. Approximately 1.25 cups of water should be used.
11. Stir occasionally during cooking.
12. Once done, turn off the heat. The gojju is now ready to be served. Enjoy it with rotti, chapati, or rice.