GAHU SHENGDANA USAL / WHOLE WHEAT AND PEANUT STIR FRY

This recipe is shared by one of my dear friends Arpita Kulkarni. Its been such a long time ago that she had mentioned about it and I had even decided on making it but some how it went on the back burner. Last week while going through my notes i came across it again and decided thats its now that this needs to be made before it remains back again just in the book. So here is the usal and it turned out fabulous. Serve it as an accompaniment as its quiet filling and at a time you cant eat much of it. So also make it in small portions.  This recipe would serve around 6 portions.

GAHU SHENGDANA USAL / WHOLE WHEAT AND PEANUT STIR FRY

INGREDIENTS

Gahu / whole wheat	1 cup
Shengdane / peanuts	¼ cup
Fresh coconut scraped	3 – 4 tbsp
Kokum agal / unsweetened kokum juice	½ tbsp
Gul / jaggery	1 tbsp
Salt	T.T.
Coriander leaves chopped	2 – 3 tbsp
TADKA
Oil	1 tbsp
Jeera / cumin seeds	¼ tsp
Rai / mustard seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Whole red chillies	2 – 3 nos

METHOD:

1.       Soak the wheat grain for 10 – 12 hours and peanuts for 3 – 4 hours.

2.       Wash the wheat, add fresh water and pressure cook the wheat and peanuts for 8 – 10 whistles till the wheat grain is tender.

3.       Heat oil, add rai, when it splutters add in the jeera, Heeng and the whole red chillies.

4.       Now add in the wheat and peanuts along with the juices.

5.       Add in the coconut, kokum agal, salt, jaggery and chopped coriander leaves.

6.       In case you want it saucy add in a little water.

7.       The usal will be thick and saucy.

8.       Serve it as an accompaniment along with fried sandgi mirchi.

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