My MIL had told me to include pulses in our regular diet at least once in a week as they are a good source of protein for vegetarians with lots of health benefits. Usually I make sundal with green gram, chana, black urad dal.
In my family, we love to eat sundal recipes but not often. So when my MIL told me to include legumes, I found making some curry, gravy for roti or kuzhambu recipes for rice by adding pulses is the best way to make my family eat it. So I started preparing varieties of curries and gravies for rice, roti and even for idli, dosa. This South Indian style green gram curry is our recent favorite. Green gram also known as Mung bean in English, Pachai payaru in Tamil, moong sabut/mung sabut in Hindi, Cheru Payru in Malayalam, Hesaru kaalu in Kannada, Pacha Pesalu pappu in Telugu is a very healthy pulse with high fiber and nutrient values.
Recent days I have been eating mung sprouts salad for weight loss.So I tried this pacha payaru curry recipe from a Kerala YouTube channel “Garam masala” with the leftover sprouts mainly for Sendhil and Raksha. I made it with slight modifications to suit our taste buds. It came out really well with a mild sweet taste of sprouted green gram. We all loved it very much. It was a good side dish for roti/ chapathi , idli, dosa and rice.
As the yield of this gravy is more, we had this gravy for dinner and the next day’s breakfast & lunch as well. For variations, this curry can be made with mixed sprouts or with soaked green gram dal, chana or cowpeas. I am happy that I have got a healthy, yummy green gram dal curry recipe to include in our regular diet. Ok Friends, lets see how to make this healthy mulai kattiya pachai payaru curry/ sprouted green gram dal gravy with step by step photos and a video !
Check out my Green gram dosa, green gram rice upma and green gram sundal recipes !
Quick Notes for US & Abroad Kitchens
- Instant Pot Method: Sauté aromatics on Sauté (Normal). Add ground paste, spices, 1.5 cups sprouted moong, 1.25 cups water, and salt. Pressure Cook (High) for 4 minutes with 5 minutes Natural Pressure Release (NPR).
- Store-Bought Sprouts: For long, delicate store-bought salad sprouts, reduce Instant Pot pressure cook time to 2 minutes to prevent mushiness.
- Nut-Free Alternative: Substitute the 3 cashews in the paste with 1 tbsp roasted gram dal (pottukadalai) or sunflower seeds.
Sprouted Green Gram Curry Recipe – Pachai payaru kuruma
Ingredients
Main Ingredients
- 1 cup Green gram or sprouted green gram (200 g)
- 2 cup Water (480 ml; to pressure cook)
- 1 Big onion (about 150 g)
- 2 Ripe tomato (about 240 g)
- 1.5 tsp Red chilli powder (about 3 g; use 2 tsp for spicy taste)
- 1 tsp Garam masala powder (about 2 g)
- ¼ tsp Turmeric powder (about 0.75 g)
- Salt & water as needed
To grind
- ¼ cup Grated coconut (about 25 g; I used desiccated coconut)
- 3 Cashew nuts (about 5 g)
- 1 tsp Fennel seeds (about 2 g)
- 4 Garlic cloves (about 12 g)
- ½ Big onion (about 75 g)
- ¼ cup Water (60 ml; I used 1/4 cup)
- 1 tsp Crushed kasoori methi (about 1 g)
- 2 tbsp Cooking oil (30 ml)
- 1 tsp Cumin seeds (about 2 g)
- 1 tbsp Coriander leaves (about 5 g; optional)
Instructions
- For making sprouts : Take green gram in a bowl and wash it. Add enough water to immerse it well. Let it soak for 12 hours or overnight. The next day morning, drain the excess water and wrap the soaked green gram in a cloth or keep it in a closed bowl. Leave it for a day. The next day, you can see small sprouts. If you leave it for more than a day, the size of sprouts will become bigger.
- For this gravy, you can use just soaked green gram instead of sprouted ones.
- Grind grated coconut, cashews, garlic cloves, fennel seeds and chopped big onion to a smooth paste adding enough water. Set aside.
!["Sprouted]("https://staging.chitrasfoodbook.com/wp-content/uploads/2017/02/green-gram-curry-3.jpg" "\"Sprouted")
- In a cooker base, take 1 cup of sprouted green gram and add 2 cups of water. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released and mix well. Set aside.
- Heat oil in kadai and splutter cumin seeds. Add onion and saute till transparent. Add chopped tomato and saute till mushy. Add the required salt, turmeric powder, red chilli powder and garam masala powder. Saute quickly for a minute without burning.
- Now add the ground coconut paste, saute for a minute and add 1/2 cup of water. Let it boil for few minutes till raw smell goes off.
- Now add the cooked green gram dal and mix well. Check for taste and add more salt, chilli powder or garam masala powder if needed.
- Let the gravy boil for 5 minutes. Lastly add the crushed kasoori methi and mix well. Switch off the flame and serve hot with roti or rice ! Enjoy !
Video
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Frequently Asked Questions
Yes. Use soaked green gram, or substitute cooked chickpeas or cowpeas. Adjust the cooking time until the pulses are tender.
Cool and refrigerate in a covered container for up to 3 days. Reheat with a few tablespoons of hot water because the gravy thickens when chilled.
Serve it with chapathi, roti, rice, idli, or dosa.
Yes. Omit the onion and garlic, and add a little extra coconut and spices for flavor.
Do try this healthy, flavorful green gram curry for roti and rice. Enjoy !
Amazing and looking tasty….will surely try it…
Very healthy and flavorful.
Thank you R 😊