The whole green gram, also known as Pachai Payaru in Tamil, Pesalu or Pesara Pappu in Telugu and Moong Dal in Hindi is a huge source of protein for vegetarians. Weekly once, I soak some whole green gram overnight, strain the water and let them sit in a warm place in the kitchen. By evening, beautiful green gram sprouts would be ready. I store them in an air tight container in the refrigerator and use them for salads as evening snack – when my hunger pangs are at the maximum.
While I prepare dal/curry recipes using other legumes and lentils, I have not tried the whole green gram until recently. This recipe is a no onion recipe, very easy to make. I used sprouted green gram for making this and one can use just soaked green gram too. The flavour comes through a mixture of spices that are added and I strongly recommend adding a tempering of jeera, mustard and garlic in half a teaspoon of ghee (clarified butter) which just takes this curry to a whole new level. This goes really well with rotis/chapathis/phulkas and can be used as a side dish for rice too.
To prepare Whole Green Gram Curry
Serves – 2 or 3 || Time to prepare – 20 mins || Difficulty Level – Easy
What I used –
- Whole Green Gram , 1 cup (Soaked for atleast 4 hrs or sprouted)
- Tomato, 1 large
- Garlic Pods, 4-5
- Coriander Powder, 1 tsp
- Jeera Powder, 1 tsp
- Red Chilli Powder, ½ tsp
- Turmeric Powder, ¼ tsp
- Amchur/Dried Mango Powder, ½ tsp
- Oil, ½ tsp
- Ghee/Clarified Butter, ½ tsp
- Jeera, ½ teaspoon + ½ tsp
- Mustard, ½ tsp
- Water, as needed
- Salt, as needed
How I made –
- In a pressure cooker, add the soaked/sprouted whole green gram along with some water and cook for atleast two whistles. Let the pressure drop before opening the pressure cooker lid.
- In a pan, heat oil. Add half a teaspoon of jeera and let them splutter. Add finely chopped tomato pieces. Add turmeric powder. Cook until mushy.
- Add the boiled whole green gram to this and mix well.
- Add salt, coriander powder, jeera powder, amchur and red chilli powder. Cook for 2-3 mins until the raw smell is gone.
- Add some water if the curry is too thick. Keep the flame on low and let the curry simmer for 6-7mins.
- In a small pan, heat ghee/clarified butter. Add mustard seeds and jeera along with finely chopped garlic. As the mustard and jeera splutter, the garlic would slightly brown.
- Add this tempering to the boiling the curry. Switch off the flame.
- Serve hot with rotis/chapathis/phulkas/rice.
- Sprouting the green gram is optional. To ease the process of pressure cooking the green gram, it’s better to soak it for atleast 4 hours.
- To make the curry a bit creamier or mushier, use a potato masher to gently mash it after its done cooking.
- The curry is supposed to be on the thicker side. If using as a side dish for rice, additional water can added.
- Adjust the quantity of red chilli powder as per spice preferences.
- Tempering with ghee at the end gives a really good aroma to the dish and I strongly recommend it.