Name: Green Gram Curry recipe by Vinutha Hk at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 200 gms green gram; Water; 4 tablespoon oil/ ghee; 1/4 teaspoon mustard seeds; 3 strands curry leaves; 12 Garlic pods; 2 green chillies slit; 2 Medium onions; 2 medium tomatoes; Salt as per taste; 1& 1/2 teaspoon red chilli powder; 1 teaspoon garam masala; Lemon sized jaggery

Ingredients Serving: 4

200 gms green gram
Water
4 tablespoon oil/ ghee
1/4 teaspoon mustard seeds
3 strands curry leaves
12 Garlic pods
2 green chillies slit
2 Medium onions
2 medium tomatoes
Salt as per taste
1& 1/2 teaspoon red chilli powder
1 teaspoon garam masala
Lemon sized jaggery

Instructions

Soak green gram over night. This allows the dal to cook quick, perfect and soft.
Next morning, in a cooker add the soaked dal. Add sufficient water to cook the dal. Cook for 1 whistle (depending upon the cooker 1 or 2 whistles. As we have soaked the dal it cooks fast). Do not over cook it and make a paste. Allow it to cool.
In a vessel, add in oil or ghee. Allow it to heat on a medium flame.
Now add the mustard, allow it to splutter.
Add in Garlic pods (whole or crushed - as per choice. I added 5 whole and 5 crushed) and fry till it is golden.
Now add the Curry leaves and fry.
Add in finely chopped onions and fry on a high flame till done.
Add in finely chopped tomatoes and fry till done.
Now lower the flame, add in salt, red chilli powder, turmeric powder, garam masala and fry till the raw masala smell goes.
While frying add little water in batches so that the masala doesn't burn and is cooked well. (You can add the excess water which is in the cooker which was used to cook the dal).
Once the masala are cooked, add in the boiled green gram, mix well. Add little water to reach curry consistency.
Add in jaggery and boil for couple of minutes.
Check for seasoning and adjust if necessary.
Note: after the dish is prepared, the curry thickness when it cools, so while you turn off the stove make sure that there is bit gravy in it. Do not make it too watery as well.
Serve it hot with puri, lemon wedges and onion rings.

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