Follow these steps for perfect results
Salt
to taste
Mustard seeds
Green Moong Dal
whole
Sunflower Oil
Tomato
finely chopped
Cumin seeds
Coriander Powder
Green Chillies
slit
Onion
finely chopped
Dry Red Chillies
Asafoetida (hing)
Sambar Powder
Turmeric powder
Red Chilli powder
Wash the green gram and soak in water for 2 hours.
Add the soaked green gram to a pressure cooker with water.
Pressure cook for 5-6 whistles.
Open the lid and slightly mash the green gram with a ladle (optional).
Heat oil in a pan over medium flame.
Add mustard seeds and cumin seeds.
Once they splutter, add asafoetida, green chilli, and red chilli.
Add chopped onion and saute until translucent.
Add chopped tomatoes and cook until mushy.
Add the cooked green gram along with water for gravy.
Add salt, turmeric powder, chilli powder, coriander powder, and sambar powder.
Mix well, cover, and cook for 10-15 minutes on low flame.
Turn off the flame and garnish with coriander leaves.
Serve hot with rice and beetroot thoran.
Expert advice for the best results
Soaking the green gram overnight can reduce cooking time.
Adjust the amount of chili powder to your spice preference.
Adding a squeeze of lemon juice at the end can brighten the flavors.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, garnished with coriander leaves.
Serve hot with steamed rice and beetroot thoran.
Pairs well with papadums and pickles.
Crisp and refreshing to balance the spices.
Hoppy and complements spicy food.
Discover the story behind this recipe
Commonly prepared in South Indian households as a nutritious and flavorful curry.
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