It’s time to take those green grams from the back of the shelf and make the family this delicious South Indian style green gram curry.
Ingredients
- Rina Vegetable Oil – 1 tbsp
- Mustard seeds – ½ tsp
- Cumin seeds – ½ tsp
- Curry leaves – 6-8
- Whole dried red chilies – 2
- Asafoetida (hing) – a pinch
- Onion – 1 small, finely chopped
- Ginger – 2 tsp, grated or finely chopped
- Garlic – 1 clove, minced
- Green chilies – 2
- Turmeric powder – ¼ tsp
- Red chili powder – ½ tsp
- Coriander powder – 1 tsp
- Garam masala powder – a fat pinch
- Tomato – 1 large, chopped
- Green gram (mung beans or cherupayar) – 1 cup, washed and soaked in water till needed in the recipe
- Milk – ½ – ¾ cup
- Salt – to taste
- Cilantro leaves – to garnish
Directions
- Heat oil in a large pot or pressure cooker. Add mustard seeds, cumin seeds, curry leaves and red chilies.
- When the seeds sputter, add a pinch of asafoetida, chopped onion, ginger, garlic and green chilies. Saute till onions are lightly browned.
- Now add the masala powders and mix well. Add the chopped tomato and cook till mushy.
- Add the green gram (mung beans) and enough water to just cover them. Add ½ tsp salt, cover and cook till beans are soft. If using a pressure cooker, cook for 2 whistles, remove from heat and allow the pressure to be released naturally.
- Open the lid and add milk. Simmer gently till milk is heated through and curry is reduced to your liking. Taste and adjust seasoning. Garnish with fresh cilantro leaves and serve hot with steamed rice, rotis or idiyappams.
