Green moong dal recipe | green gram curry recipe
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 1 ½ cups green gram
- ½ cup or 1 large chopped onions
- ½ cup or 1 large chopped tomatoes
- 1 green chili chopped (optional)
- 1 tsp. grated ginger or paste
- 1 sprig curry leaves
- ½ tsp. cumin
- ¼ tsp. mustard seeds (optional)
- ¼ to ½ tsp. red chili powder
- Salt as needed
- Generous pinch of Turmeric
- ¾ tsp. coriander powder (or garam masala powder)
- Few coriander leaves for garnish
- ½ to ¾ cup water
- 2 tsp. Coconut or any oil
How to make the recipe
- Wash and soak green gram for at least 4 to 6 hours. Over soaking will tend to separate the skin on its own while cooking. so just 4 to 6 hours soaking is fine.
- Heat a pot with oil, add cumin, when it begins to splutter, add ginger and curry leaves. Fry till the ginger smells good.
- Add onions, green chilli, sprinkle salt and fry till transparent.
- Add tomato, salt and turmeric. Fry till the tomatoes blend well with onions and turn mushy.
- Add green gram, red chili powder, coriander powder. Mix and fry for about 2 minutes.
- Add water just enough to cook them. Cook till the green gram is tender. Since they are soaked well, they get cooked faster retaining nutrients to some extent.
- Garnish with coriander leaves.
Notes
you can use coconut milk or grated coconut or paste to the curry. If using grated coconut or paste add it just before adding green gram and fry for about 2 to 3 minutes. If using coconut milk, add ¼ cup water to the curry to cook, once the gram is cooked fully, pour ¼ cup coconut milk and allow it to bubble. Do not overcook. Switch off the stove.
