Green gram or Moong Gravy (பச்சை பயறு கூட்டு)

Green gram or moong (பச்சை பயறு) is rich in potassium, calcium, iron, vitamins and dietary fiber. The nutritional value of green gram increases when sprouted, with increase in protein, mineral and vitamin content. Green gram gravy is a simple recipe that is tasty, spicy and nutritious. This is best made with sprouted green gram, though you can make it with dried moong as well.

Sprouted Green gram (முளை கட்டிய பச்சை பயறு)

Ingredients:

Sprouted green gram (முளை கட்டிய பச்சை பயறு) – 2 teacups

Ginger – 1” piece

Garlic – 3 pods, peeled

Onions – 2 no, cut into cubes

Tomato – 1 no, cut into cubes

Coriander powder – 2 teaspoons

Cumin powder – ¾ teaspoon

Garam masala powder – 1 teaspoon

Red chilli powder – 1 teaspoon

Oil – 1 table spoon

Salt – to taste

Sugar – ½ teaspoon

Fresh cream – 2 teaspoons (optional)

Dried fenugreek leaves (Kasuri methi) – 2 teaspoons 

How to make green gram sprout: Wash and soak green gram in double the quantity of water overnight. Next morning drain the water and tie the green gram in a clean cloth. Keep it in a cool place. Green gram sprouts in 1-2 days. Remove the sprouts from the cloth and use it for cooking.

Green gram or Moong Gravy (பச்சை பயறு கூட்டு)

Method: Cook the sprouts in a pressure cooker for 6 minutes or 6 whistles. Once the pressure subsides, remove from the cooker and allow it to cool.

Cut the onions and tomato into cubes. Grind tomato, onions, ginger and garlic into a smooth paste. Keep aside.

Heat oil in a kadai, add the paste and cook on low flame till the raw smell disappears and oil separates. Add coriander powder, cumin powder and red chilli powder. Mix well. Now add the cooked sprouts, salt and sugar. Cover and cook, till the contents boil. Now add garam masala and dried fenugreek leaves. Mix well and simmer for 2-3 minutes. Switch off the fire. Top it with fresh cream and serve hot with chappati or paratha. 

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