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
- 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)
- Soak the green moong in sufficient water 1 hour prior to cooking.
- 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.
- 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.
- 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.
- 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!