Banana Blossom and Moong Dal Thoran

Ingredients

• Banana blossom - 2 cup
• Moong dal (green gram) - 1/2 cup
• Coconut - 1 cup
• Turmeric powder - 1/4 tsp
• Red chili powder - 1 tbsp
• Green chilies - 3 whole
• Garlic - 2 clove
• Jaggery - 1 oz
• Mustard seeds - 1 tsp
• Urad dal - 1 tsp
• Dry red chilies - 2 whole
• Curry leaves
• Coconut oil - 2 tbsp
• Brown rice (Kerala matta rice) - 1 tbsp
• Salt

Instructions

1. 1Finely chop the banana blossom, toss it with turmeric powder and salt, let it sit for 15 minutes, then squeeze out any excess water.
2. 2Rinse the soaked moong dal and cook it in a pressure cooker until soft.
3. 3Heat the coconut oil in a wide pan and add the mustard seeds, curry leaves, dry red chilies and urad dal; let them splutter briefly without burning so they stay fragrant.
4. 4Add the prepared banana blossom to the pan with the jaggery and a little extra salt if needed, cover and cook on a low flame.
5. 5After 5 minutes, add the crushed green chilies, grated coconut and red chili powder, and stir everything together so the spices coat the blossom.
6. 6Cover the pan and continue to cook the mixture without adding water so it steams in its own juices.
7. 7When the banana blossom is cooked through, fold in the boiled moong dal and mix gently, then cook until the mixture is relatively dry.
8. 8In a small skillet, heat a little coconut oil and fry the brown rice and the garlic until they are golden brown and crisp, watching carefully so the garlic does not burn.
9. 9Stir the fried rice and garlic into the thoran just before serving to add a nutty crunch and a hit of toasted flavor.
10. 10Serve the thoran hot with rice.