Green Gram Curry Recipe
An Introduction On Green Gram Curry Recipe
Enjoy this wholesome food with a fluffy wheat roti along with bindi sabzi and kadi. Spruce it up with a sip of masala chass on a sunday mega meal...
Green Gram Curry is a quintessential dish from the Western India,which is made of whole green gram, one of the staple foods in several parts of the country like Gujarat, Bombay, Delhi, Orissa, Maharashtra, Andhra Pradesh, Madhya Pradesh, Rajasthan and Bihar. It is used commonly in the Indian households and there are a plenty of moong based dishes and one such famous recipe is this Gujarathi Mag which is made of whole green gram mixed up with regular Indian condiments like ginger, garlic, green chilli, red chilli powder, coriander powder and garam masala that usually add taste and flavor to the dish.
Packed with a lot of nutrients, this lentil certainly has occupied an important place in the gastronomic history of India. It boosts the immunity of the body and helps is weight reduction and therefore it is one of the best post workout foods. It lowers cholesterol and protects heart health and also reduces the blood pressure in the body. Moreover, it is rich in essential Vitamins like A, K, C, B6, B12, D and E and also has minerals like Iron, Magnesium, Sodium, Zinc, Calcium, Potassium and Copper. As it has anti-toxic benefits, it helps in fighting cancer too. And we all know that it plays a major role in protecting the skin health, as green gram flour has been used as a face scrub since several decades at all homes. Let us make use of this power packed lentil in our day today cooking in various ways possible and try out different recipes like green gram curry recipe and enjoy its benefits to the fullest.
Green Gram curry is usually served as an accompaniment for roti or rice. It is chosen as one of the foods during fasting and for offerings to God. It goes well with Akki roti, Tepla, Fulka and Paratha. Basmathi rice tastes the best with Gujarathi Mag and it is usually served along with sabzis, raita, masala papad and chaas. In certain regions they add the kokum to get a tangy taste and it is also good for health. And in some other regions they add lemon to bring out the tanginess and here I have added both as it tastes extraordinary when we combine both with green chilies. You can find the presence of Green Gram Curry from top restaurants to simple road side hotels and usually people in India store this lentil in bulk and dry it up in the terrace during summer to retain long shelf life.
Here is the interesting recipe of green gram curry that can be prepared within minutes with just a few ingredients.
Ingredients Required To Make Green Gram Curry Recipe
How To Make Green Gram Curry Recipe
Take a cup of green gram and add two to three cups of water and place it inside a pressure cooker and boil for three to four whistles.
Heat a skillet and tip in a teaspoon of ghee and when it starts melting, just pour in two teaspoons of cooking oil into it.
When it is heated, just saute the onions with mustard and cumin seeds.
Follow it up with a bay leaf, an anise and a small piece of cinnamon and stir in till the onion becomes translucent.
Drop in two slit green chilies along with the grated ginger and garlic.
Finally, tip in a twig of curry leaves and let it splutter.
Now, add the chopped tomatoes and cook until soft.
Whisk in the onion and tomatoes and simmer for three to five minutes.
Here, you stir in half a teaspoon of red chili powder along with a teaspoon of coriander powder.
Sprinkle one or two pinches of hing or asafoetida powder and add a little tormeirc powder too.
Mix in well and add half a teaspoon of garam masala to it.
Keep stirring for a while, and after a minute or two, just drop in the boiled green gram into the skillet.
Splash in the required amount of water and sprinkle in some salt to it.
Finally, drop in a piece of kokum ( a sustitute for tamarind) and stir well altogether.
Simmer the flame and pop the lid on and let it cook for about ten minutes approximately.
After a while, when the mag turns aromatic just take out the lid and fish out half a teaspoon of jaggery with a nice stir.
Turn up the heat and when it comes to a boil, just turn off the stove.
Sprinkle in some lush green coriander leaves and finish it off with half a teaspoon of lemon juice.
Now the enticing Gujarathi Mag is ready.
Serve it hot for a phulka, naan roti, paratha or rice along with a glass of jaljeera.
Tips and Tricks To Make Green Gram Curry Recipe
- Everyone will have a doubt whether to soak whole green gram before cooking. Absolutely there is no need to soak the lentil at all and cook for one or two more whistles extra if you pressure cook the green gram.
- Kokum is nothing but a variety of tamarind and it is healthier too and adding it in the green gram curry is purely optional. It gives a mild tangy taste and you can either drop it in the gujrati mag while it is boiling or you can soak it in hot water and add it to the Mag. It is available in all Indian stores and you can store for months in an airtight jar.
- While boiling the whole green gram just see to it that the texture is neither too hard nor too soft. It should be edible but at the same time not too mushy.
- Green gram curry tastes good even if it is served at room temperature so no need to re heat before serving.
Ingredients
Directions
Take a cup of green gram and add two to three cups of water and place it inside a pressure cooker and boil for three to four whistles.
Heat a skillet and tip in a teaspoon of ghee and when it starts melting, just pour in two teaspoons of cooking oil into it.
When it is heated, just saute the onions with mustard and cumin seeds.
Follow it up with a bay leaf, an anise and a small piece of cinnamon and stir in till the onion becomes translucent.
Drop in two slit green chilies along with the grated ginger and garlic.
Finally, tip in a twig of curry leaves and let it splutter.
Now, add the chopped tomatoes and cook until soft.
Whisk in the onion and tomatoes and simmer for three to five minutes.
Here, you stir in half a teaspoon of red chili powder along with a teaspoon of coriander powder.
Sprinkle one or two pinches of hing or asafoetida powder and add a little tormeirc powder too.
Mix in well and add half a teaspoon of garam masala to it.
Keep stirring for a while, and after a minute or two, just drop in the boiled green gram into the skillet.
Splash in the required amount of water and sprinkle in some salt to it.
Finally, drop in a piece of kokum ( a sustitute for tamarind) and stir well altogether.
Simmer the flame and pop the lid on and let it cook for about ten minutes approximately.
After a while, when the mag turns aromatic just take out the lid and fish out half a teaspoon of jaggery with a nice stir.
Turn up the heat and when it comes to a boil, just turn off the stove.
Sprinkle in some lush green coriander leaves and finish it off with half a teaspoon of lemon juice.
Now the enticing Gujarathi Mag is ready.
Serve it hot for a phulka, naan roti, paratha or rice along with a glass of jaljeera.
