When fresh peas are not available or when you want to try a nutritious legume, green gram (mung bean) is the perfect choice. They are available any time of the year.
Not only these are an excellent source of cholesterol lowering fiber, protein and important minerals, they can be served as dessert, pancake, porridge or beverage.
This dish is prepared using dried whole green gram, soaked in water for 2-6 hours before boiling them until soft. The longer you soaked, the shorter time is needed to cook them.
This spicy curry goes well with puttu, dosa, rice or roti.
GREEN GRAM CURRY
Serves : 3-4
1 cup whole green gram boiled
1 onion chopped
1 tomato chopped
2 cloves garlic
1 tsp minced ginger
1 tsp garam masala
1-2 tsp chili powder
1 tablespoon ground coriander
1/2 tsp ground cumin
1/4 tsp turmeric powder
1 tsp mustard seed
2 green chili slit
1 tablespoon tamarind paste
1 sprig curry leaves
2 tablespoon oil
sat to taste
Soak green gram for 2-3 hours. Rinse and boil until 3/4 cooked.
Combine tamarind with 1/2 cup water, strain to obtain the juice.
Heat the oil, splutter the mustard seed, add in onion, ginger, garlic and curry leaves, cook until onion turns soft.
Add the tomato, cook until it turns soft.
Add in chili powder, turmeric, green chili, ground coriander, ground cumin , little water and salt. Cook until oil separates.
Now add the cooked green gram, 2-3 cups water and tamarind juice, simmer and bring to boil.
Add the garam masala and additional salt if needed, simmer for 1-2 minutes,
Remove from heat, serve hot with rice, flat bread or puttu.