Healthy and nutritious green gram curry

GREEN GRAM (POJO)

In Chinese natural medicine and Indian Ayurveda, green grams are frequently recommended to detoxify the body and get rid of chronic illnesses.

Green gram curry is healthy, nutritious and makes a meal wholesome since they are fiber-rich and protein rich. It is fairly easy to make and can be accompanied by rice or chapati.

Green gram curry recipe 


Ingredients (240 ml cup used)


  • 1 ½ cups green gram
  • ½ cup or 1 large chopped onions
  • ½ cup or 1 large chopped tomatoes
  • 1 green chili chopped (optional)
  • 1 tsp. grated ginger or paste
  • 1 sprig curry leaves
  • ½ tsp. cumin
  • ¼ tsp. mustard seeds (optional)
  • ¼ to ½ tsp. red chili powder
  • Salt as needed
  • Generous pinch of Turmeric
  • ¾ Tsp. coriander powder (or garam masala powder)
  • Few coriander leaves for garnish
  • ½ to ¾ cup water
  • 2 tsp. Coconut or any oil

How to make the recipe


Wash and soak green gram for at least 4 to 6 hours. Over soaking will tend to separate the skin on its own while cooking. so just 4 to 6 hours soaking is fine. Heat a pot of oil, add cumin, when it begins to splutter, add ginger and curry leaves. Fry till the ginger smells good.

Add onions, green chili, sprinkle salt and fry till transparent. Now add tomato, salt, and turmeric. Fry till the tomatoes blend well with onions and turn mushy. Also, add green gram, red chili powder, coriander powder. Mix and fry for about 2 minutes. Finally, add water just enough to cook them. 

Cook until the green gram is tender. Since they are soaked well, they get cooked faster retaining nutrients to some extent. Garnish with coriander leaves.
Notes
You can use coconut milk or grated coconut or paste to the curry. If using grated coconut or paste add it just before adding green gram and fry for about 2 to 3 minutes. If using coconut milk, add ¼ cup water to the curry to cook, once the gram is cooked fully, pour ¼ cup coconut milk and allow it to bubble. Do not overcook. Switch off the stove.
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