Green gram curry

Whole green gram is mainly known for its nutritional values. It is the most popular sprout worldwide. Green gram in its split form is used to make khichdi, dal, barfi, payasam (a sweet dish) and other sweets. Deep fried and salted moong dal (green gram) is a popular Indian snack. Processed green gram is a common soup base, and gram flour is a common ingredient in many fried snacks.
Here is the South-Indian version of green gram curry -

Ingredients -
2 cups Whole green gram, soaked overnight
1/2 cup Shredded coconut
3-4 Dry red chillies
1 tsp Coriander seeds
1/2 tsp tamarind paste
1 Onion
1 Tomato
1/2 inch Ginger, grated
1/2 tsp Mustard seeds
2-3 Chopped Green chillies (0ptional)
2 tsp Oil
3 cups of Water
Salt to taste
A pinch of Sugar
Chopped Cilantro for garnishing


Method -
1. Wash the whole green gram thoroughly and soak it overnight. (Can use sprouted dal too)
2. Pressure cook the green gram for 1 whistle in 2 cups of water. Drain water and keep it aside. (Same water can be used for gravy)
3. Make a coarse paste of red chillies, coconut, onion, tomato, coriander seeds, tamarind paste and ginger with little water.
4. In a pan, add oil, mustard seeds and allow it to splutter. Add the masala paste to it and saute it oil until the raw smell disappears. Add salt to taste, green chillies and sugar.
5. Now pour the cooked green gram into the pan. Adjust the gravy consistency by adding water as required.
6. Bring the mixture to a boil.
7. Garnish it with cilantro leaves and serve hot with chapathi, dosa or rotti :)

Thank you Swapna for sharing this award :)