green gram curry

One pot green gram curry (pachai payaru)

A quick and favorite recipe of mine which I make on a regular basis, this green gram curry turns out fantastic without much effort. Whole moong/green moong/pachai payaru is a nutritious meal in itself and can be had as is with some chopped onions or as a side dish for rotis and naan. Moreover this is a one pot dish and makes your meal prep easy. It was a much requested recipe by my friends and relatives so do try this out and let us know how it turns out!



  • Green moong (pachai payaru) – ½ cup 
  • Ghee – 1 teaspoon 
  • Vegetable oil – 1 teaspoon 


      Whole spices: 

  • Bay leaf – 2 
  • Cinnamon stick – 2 inch 
  • Cloves – 3 
  • Cardamom – 2 
  • Cumin seeds – 2 teaspoons 


  • Onions – 1 medium, finely chopped 
  • Green chillies – 2 
  • Tomatoes – 1 medium, chopped 
  • Ginger garlic paste – 1 tablespoon 


Ground masalas :

  • Turmeric – ½ teaspoon 
  • Red chilli powder – 1 teaspoon 
  • Coriander powder – 2 teaspoons 
  • Garam masala – 2 teaspoons 
  • Salt to taste 


  • Water – 2 cups 
  • Cilantro for garnish 
  • Ghee (optional)


  1. Soak the green moong in sufficient water 1 hour prior to cooking. 
  2. In a pressure cooker, heat 1 tsp of ghee & 1 tsp of oil and add in the whole spices that are mentioned. Once fragrant, add in chopped onions and saute well for about 3-4 minutes until slightly caramelised. Now is the time to incorporate the green chilies and the ginger garlic paste. Fry for about a minute until the raw smell goes away. 
  3. Mix in the tomatoes and let it cook with a lid on. Keep stirring in regular intervals until the tomatoes are mushy. Add in all the ground masalas mentioned and mix well. 
  4. Rinse the soaked moong dal and drain the water. Add them to the pressure cooker with 2 cups of water. Season with salt. Secure the lid and pressure cooker for 4-5 whistles. Turn off the stove and let the pressure release naturally before opening the lid. 
  5. Mix the curry well and check for seasoning. Garnish with chopped coriander leaves and drizzle with ghee if you prefer. Serve piping hot with naan, roti or pulao!

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