Whole Green Gram Curry | Pachai Payaru Kuzhambu | Pesara Pappu

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 –

1. 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.
2. 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.
3. Add the boiled whole green gram to this and mix well.
4. Add salt, coriander powder, jeera powder, amchur and red chilli powder. Cook for 2-3 mins until the raw smell is gone.
5. Add some water if the curry is too thick. Keep the flame on low and let the curry simmer for 6-7mins.
6. 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.
7. Add this tempering to the boiling the curry. Switch off the flame.
8. Serve hot with rotis/chapathis/phulkas/rice.

Note –

• 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.