Ingredients : 250gm murmura,2 large onions,1 tomato,1capsicum,1 carrot,2 hari mirchi,1/2 inch ginger,10 -12 kadipatta leaves, 1 tsp urad dal,1/2 tsp mustard seeds,1/4 tsp hing,1/4 tsp haldi,2 tbsp oil,hara dhania - a few sprigs,salt to taste.
Method : Wash the murmura in water:take a large bowl of water & put some murmura in it.They will float.Try to drown them in water by hand & when they come up to the surface ,collect them & put in a plate.Wash all the mumura & keep aside in the plate.
Cut all the vegetables except the carrot & the ginger, into fine pieces.Grate the carrot & the ginger.Take a frying pan & heat the oil.Add mustard seeds & when they splutter, add urad dal.After the urad dal gets golden brown add the onions & saute them Now add hari mirchi ,kadi patta, ginger,haldi & hing.Nicely mix them all.Add the diced capsicum & grated carrot. Let it cook for 2-3 minutes.Now add the diced tomato.& cook for a minute.Now add murmura & mix thoroughly.Add salt to taste & cover the pan to cook for 1-2 minutes.Put off the gas.Wet murmura is ready.
It can be garnished with fresh dhania.
Tip:Towards the end,one can add methkoot to the murmura & mix thoroughly.This is to prevent the mumura from sticking to the pan.Hence ,just cook for 1-2 minutes after adding murmura.
In North Karnataka ( especially , Girmit is from Hubli Dharwad belt ) , roasted bengal gram powder or puttani powder ( in Kannada ) or daalia powder ( in Hindi ) is added in place of methkoot after this hashimnadakki is prepared & mixed all over to give a unique flavour ! I added puttani chutni pudi instead of methkoot .
Unlike poha , which increases in volume when washed ,murmura will reduce in volume on washing.