Green gram is known as “cheru payaru” in Malayalam and “moong dal” in Hindi. Green gram is very healthy and nutritious.it is a great source of fiber and protein. It is very easy to prepare and can be accompanied with rice and roti.
Prep time : 10 minutes Cooking time : 15 minutes Total time : 25 minutes
Servings : 4
Category : Main Cuisine : Kerala, South Indian
1 Cup green gram / cheru payaru 1 Cup onion finely chopped 1 Medium size tomato chopped 2-3 Green chilies chopped 1 Teaspoon red chili powder 0.5 Teaspoon turmeric powder 0.5 Teaspoon garam masala 1 to 1.5 Cups of water Salt to taste
0.5 Cup grated coconut 1 Teaspoon fennel seeds 4-5 Shallots 2 Garlic cloves
1 Teaspoon mustard seeds Dried red chilies 2-3 Shallots Curry leaves 1 Tablespoon coconut oil
- Wash and soak green gram for 6-7 hours. Pressure cook with enough water and little salt for 5 whistles.
- Grind grated coconut, shallots, fennel seeds and garlic to a fine paste with a little water.
- Finely chop onion, tomato and green chili.
- Heat oil in a pan and add green chilies, onion and salt. Sauté until translucent.
- Add chopped tomato ,turmeric powder, red chili powder and garam masala powder. sauté well until the mixture oozes out oil.
- Now, add the ground mixture and mix well. Add water if required, allow it to boil.
- Transfer the cooked green gram and mix well. Then add 1 cup of water. Simmer and cook on low flame for 4-5 minutes.
- For seasoning, in a small pot add oil and put mustard seeds. When crackles add curry leaves ,dried red chilies and shallots. Sauté till light brown in color.
- Pour it over the cooked green gram curry and mix well.
- Cover it for 5-10 minutes and serve hot with rice , roti and puttu.
- Suppose if you forget to soak green gram, then you have to pressure cook it for more whistles until soft.
- You can also use coriander powder to prepare this curry, but I have not used it .
- You can adjust the consistency of the gravy according to your preferences.