Servings : Serves 3-4
An easy way of preparing the tastiest version of green gram curry out there! 🙂
- 250gm mung beans/green gram (soaked overnight or at least for 6 hours)
- 4 tbsp oil
- 4-5 fresh tomatoes
- 1 tbsp tomato puree/paste
- 1 onion, chopped fine or grated
- 1/2 tsp garlic paste
- 2 green chillies
- 4 tbsp fresh chopped coriander leaves and stems
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala
- salt to taste
- water as needed
Chop tomatoes into big chunks and put in the blender along with 1 green chilli and the coriander stems. Blend until smooth.
Heat oil in a pressure cooker, add the fenugreek/methi, followed by the garlic paste and the onions. Fry until the onions are almost golden, then add a slit green chilli followed by the tomato paste and all the spices.
Fry together until the oil begins to separate, then add your soaked and drained beans. Stir fry them in this mixture for a few minutes for the flavour to be properly absorbed by them. Then add the blended tomatoes.
Cook together until the tomatoes begin to dry up. Add water (about 4 cups to begin with). Add salt, let it come to a boil then close the pressure cooker and cook for about 3 whistles or 6-8 minutes. Let the pressure cooker release all its steam, then open carefully and check the beans. If they need another go in the pressure/not fully done yet, give them a few more minutes. Make sure you check the water quantity and adjust according to how dry or watery you prefer your curry! Also check and adjust salt.
Once ready and soft, sprinkle with the garam masala and some coriander leaves and serve with rice or rotis, or as preferred! 🙂
Dear Fauzia if I cant get fresh methi leaves can I use dried Kasuri methi if it can be used how much I add?
Please omit if you don’t have fresh. I tend to prefer the fresh ones more than the dried.
thanks for replying
what if i dont use pressure cooker &go with regular utensil?
It will take longer but is fine too.
what is the purpose of using
what is the purpose of using Methi leaves? there are few other recipes where methi leaves have been used.
It is an extra flavour. You
It is an extra flavour. You can omit if you do not have it.
I tried it and it was
I tried it and it was excellent! Thank you so much
I made this just now. However I don’t really know a lot about cooking. I know everyone puts salt according to taste. Can you please tell me how much salt (tsp) salt would you put in the above recipe?
Hi, start with 1 tsp. Then
Hi, start with 1 tsp. Then taste again later on and see if you need more.
Thank you for replying :).
Thank you for replying :). Would you freeze the left methi leaves? I bought a bunch and put only 3-4 leaves according to the recipe. I still have some left and I was wondeirng, what is the best way to store it for longer period of time.
Yes, pluck them off the stems
Yes, pluck them off the stems and put them in a freezer bag or any airtight container and freeze. Just take a bit as and when you need it and use directly from the freezer. 🙂 Lasts for months.
Salam fauzia can u tell me
Salam fauzia can u tell me approx how much is 4-5 tomat. In grams?
W/Salaam, about 200 gm. A bit
W/Salaam, about 200 gm. A bit more or less is totally ok.