Green gram curry

Preparation Rinse and soak green gram for 3 to 4 hours

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

If making in Instant pot you can skip soaking

Discard the water and rinse them well

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

Add mustard seeds (optional) & cumin seeds

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

Add the ginger garlic & fry for a minute

Add onions and green chilli

Fry till transparent

Next add tomato, salt and turmeric

Fry till the tomatoes blend well with onions and turn mushy

Saute red chili powder, garam masala & coriander powder

Mix and fry for about 1 to 2 minutes

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

Pour water just enough to cover them

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

If needed add more water

The curry should thicken by now

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

When the pressure releases, open the lid

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

Squeeze in some lemon juice

Garnish with coriander leaves

Serve with rice or chapati

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

Pour oil or ghee

Then add cumin seeds and curry leaves

When the seeds splutter, add onions and green chilli

Saute until the onions turn light golden

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

Add tomatoes and sprinkle salt

Saute until the tomatoes turn soft and mushy

Add chilli powder, coriander powder & turmeric

Saute for 30 seconds & press cancel button

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

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

Drain water from the green gram and add them

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

Cover the rice bowl

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

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

For softer lentils set to 10 mins

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

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

Garnish green gram dal with coriander leaves

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