August flower and mung dal (split green gram)

Servings: 2-3
Soaking time: 1 hours.
Preparation time: 10 minutes.
Frying time: 15 minutes.
Cooking time: 3 minutes.
Total time: 28 minutes.

In our Kudankulam home, we are blessed with an August flower tree, and its seasonal blossoms have become my source of culinary creativity. Every year, when the flowers bloom, I love experimenting with them in my kitchen, turning these delicate petals into innovative recipes that blend tradition with imagination.

From Pachadis, Muthiya, Kofta Curry, Pakode, August phool and Onion Pakode, August Phool and Aaloo ki Sabji, Kofta Curry without Onion Garlic to dal combinations; the August flower finds its way into many of my dishes.

“August flower and mung dal (split green gram)” is a unique dish born out of my innovative creativity, where the delicate seasonal blossoms of August meet the wholesome goodness of split green gram.

August flower has bunch of healthy value, it cures night blindness as it contain vitamin ‘A’, it strengthens optical nerves, it has power to throwing out stomach worms and makes your stomach happy for long time. It is better to choose flowers that have not bloomed fully, however bloomed one is also very good.

For me, cooking with these blossoms is not just about food; it is about celebrating nature’s gifts and preserving the flavors of my home in Kudankulam through innovation.

Ingredients:

August flower: 100 gm
Onion: 1 no (medium)
Ginger: 2”pieces
Garlic: 2-3 flake
Tomato: 1 no.
Mung dal/split green gram: 20-30 gm
Cumin seed: half teaspoon
Chilli powder: ½ teaspoon
Coriander powder: ½ teaspoon
Turmeric powder: ¼ teaspoon
Salt: ¼ teaspoon (as per taste)
Garam masala: ¼ teaspoon
Mustard oil: 1 tablespoon

Preparation:

Soak Mung dal/split green gram for an hour.
Chop the tomato, onion, garlic and ginger into small pieces.
Take flower; discard stigma (centre hard stem), chop roughly and keep aside.

Method:

Take a fry pan. Heat oil and add cumin, sputter it for few seconds.
Add Chopped onion, garlic, green chilli and ginger and fry it till it turns transparent (2-3 minutes).
Add tomato, fry on medium flame for 2-3 minutes or till it become soft.
Add mung dal, fry it 2-3 minutes; add august flower continue to fry.
After few minutes it will change the colour and starts shrinking.
Add salt, red chilli powder, coriander powder and turmeric powder stirs it.
Cover it on medium flame for couple of minutes.
Add half cup of water and cover it, till it is done and soft(about 2-3 minutes). Stir occasionally.
Finish off with Garam masala powder.
Put off the flame. Transfer into serving bowl.
Serve hot or warm with Chapatti or Dost Paratha.