Green gram curry (green gram dal)

Summary Not available

  • 5 cup green moong (mung beans)))
  • 1 cup onions )
  • tomatoes )
  • 1 chili )
  • ginger )
  • 2 garlic )
  • 1 sprig leaves
  • 1.5 oil
  • 5 teaspoon seeds
  • seeds )
  • 5 chili powder
  • 5 teaspoon garam masala
  • powder )
  • teaspoon turmeric
  • salt )
  • 1.5 cups )
  • 2 coriander leaves
  1. Preparation Rinse and soak green gram for 3 to 4 hours

  2. Avoid over soaking as the skin begins to separate on its own while cooking

  3. If making in Instant pot you can skip soaking

  4. Discard the water and rinse them well

  5. How to make green gram curry Heat a pan or pot or pressure cooker with oil

  6. Add mustard seeds (optional) & cumin seeds

  7. When they begins to splutter, fry curry leaves for 1 minute

  8. Add the ginger garlic & fry for a minute

  9. Add onions and green chilli

  10. Fry till transparent

  11. Next add tomato, salt and turmeric

  12. Fry till the tomatoes blend well with onions and turn mushy

  13. Saute red chili powder, garam masala & coriander powder

  14. Mix and fry for about 1 to 2 minutes

  15. Then drain water from the green gram and add it to the pot

  16. Pour water just enough to cover them

  17. If cooking in a pot: Cook till the green gram is tender & soft

  18. If needed add more water

  19. The curry should thicken by now

  20. If using a pressure cooker, cook on a medium heat for 3 whistles

  21. When the pressure releases, open the lid

  22. Next if the curry is runny, just cook further for a while until it thickens

  23. Squeeze in some lemon juice

  24. Garnish with coriander leaves

  25. Serve with rice or chapati

  26. Instant pot green gram curry Press saute button on your Instant pot and wait for the display to show “HOT”

  27. Pour oil or ghee

  28. Then add cumin seeds and curry leaves

  29. When the seeds splutter, add onions and green chilli

  30. Saute until the onions turn light golden

  31. Stir in the ginger garlic & saute for 30 to 60 seconds

  32. Add tomatoes and sprinkle salt

  33. Saute until the tomatoes turn soft and mushy

  34. Add chilli powder, coriander powder & turmeric

  35. Saute for 30 seconds & press cancel button

  36. Then pour water and scrape the bottom of the steel insert to deglaze any bits of food stuck at the bottom

  37. At this stage if you desire you can also blend the onion tomato masala using a hand blender

  38. Drain water from the green gram and add them

  39. Optional for cooking rice – Place a trivet and then the rice bowl

  40. Cover the rice bowl

  41. Secure the IP with the lid and position the steam release handle to sealing

  42. Press pressure cook button and set the timer to 8 mins for firmer yet fully cooked lentils

  43. For softer lentils set to 10 mins

  44. If using dried mung beans (unsoaked) then cook them for 15 mins

  45. Let the pressure release naturally for 10 mins, then release the rest manually

  46. Garnish green gram dal with coriander leaves

  47. You can also stir in some coconut milk or lemon juice if you desire

No extra notes


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