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! 🙂