GREEN GRAM GRAVY

Green gram is also known as moong bean or mung bean or moong dal, offers a number of health benefits.  It’s helpful to control blood pressure, provide fiber, protein, iron etc… Today, I wish to introduce a healthy and spicy recipe with moong dal, or green gram…. Sprouted moong dal is healthier than the normal one… But in this recipe I used the normal one, but soaked in water for few hours before preparation…..  Here, we go to the recipe….

 

Ingredients:

1.     Green gram or moong dal --------------------------------- 1 cup

2.     Big Onion ------------------------------------------------------ 1 Big sized (finely chopped)

3.     Tomato --------------------------------------------------------- 1 Medium sized (finely chopped)

4.     Curry leaves -------------------------------------------------- 1 spring

5.     Mustard seeds ---------------------------------------------- 1 teaspoon

6.     Kashmiri chilli powder ------------------------------------- 1 teaspoon

7.     Turmeric powder ------------------------------------------- ½ teaspoon

8.     Coriander powder ------------------------------------------ 1 teaspoon

9.     Garam masala ------------------------------------------------ ¼ teaspoon

10.    Black pepper powder -------------------------------------- 1 teaspoon

11.     Oil ---------------------------------------------------------------- 2 tablespoon

12.    Coriander leaves (optional) ------------------------------ 2 tablespoon (finely chopped)

13.     Salt --------------------------------------------------------------- to taste

14.    Water ------------------------------------------------------------ as needed

 

Preparation:

1.     Wash and soak the green gram or moong dal overnight or for 5-8 hours

2.     In a vessel, take the soaked green gram, add a little salt to it and add water to cover the ingredients and allow it to cook in fire (don’t pressure cook it)

3.     Once the green gram is cooked, switched off the furnace and keep the moong dal aside

4.     Heat the pan, and add oil, mustard seeds and allow it to splutter

5.     Add curry leaves and chopped onion and a little salt, into the pan and stir till the onion become light golden brown

6.     Add tomato and allow it to cook well and then mash the tomato well

7.     Add all powders from 6^th to 10^th ingredients (kashmiri chilli powder, turmeric powder, coriander powder, black pepper powder, and garam masala powder) and stir well

8.     Then add the cooked green gram with water (if any) or add a little hot water into it and mix well, and close the lid of the pan and allow it to cook for 5 minutes or till the water content goes and the item looks like a thick gravy

9.     Add chopped coriander leaves (optional) to garnish

10.     Green gram thokku or green gram curry is ready to serve

It can be served as side dish with chappathi, porotha, rice etc….

This is an easy and quick recipe with green gram or moong dal… Please try this out in your kitchen and let me know your feedback… Your words are my inspiration…. So I am expecting your valuable comments, suggestions and criticisms…….  

 

MUTTON CURRY

 

I wish to introduce an easy to prepare recipe for mutton curry to all of you…. I am sure that, this recipe is quite easy and simple to prepare the mouth-watering mutton curry in your kitchen…

Ingredients:

1.     Mutton --------------------------------- ½ kilogram

2.     Big onion ------------------------------- 2 (medium size)

3.     Small onion / shallots -------------- 10 numbers

4.     Tomato ---------------------------------- 1 (Big)

5.     Curd -------------------------------------- ¼ cup

6.     Ginger ----------------------------------- 2 teaspoon (crushed)

7.     Garlic ------------------------------------ 5 numbers (crushed)

8.     Cashew nut ---------------------------- 7 numbers

9.     Curry leaves ---------------------------- 2 springs

10.    Mustard seeds ------------------------ 1 teaspoon

11.    Cumin seeds --------------------------- one pinch (crushed)

12.    Kashmiri chilli powder -------------- 1 ½ teaspoon

13.    Black pepper powder --------------- 1 teaspoon

14.     Coriander powder ------------------- 1 teaspoon

15.    Turmeric powder -------------------- ½ teaspoon

16.     Garam masala powder ------------ ½ teaspoon

17.    Salt ------------------------------------- to taste

18.    Oil --------------------------------------- as needed

19.    Water ----------------------------------- as needed

20.    Coriander leaves (optional) ------ 2 teaspoon (finely chopped)

 

Preparation:

1.     Wash and clean the mutton and keep it aside

2.     Heat a pressure cooker, add 1 ½  tablespoon of oil, and once it became hot put one spring curry leaves into it

3.     Add cleaned and washed mutton into the pressure cooker, then add crushed ginger 1 teaspoon, half of the crushed garlic, turmeric powder, curd, and a little salt and mix well

4.     Add ½ cup water into the mixture and close the lid of the pressure cooker and cook for one whistle in high flame and 4-5 whistles in low flame and switch it off

5.     Heat another pan, add oil, and splutter mustard seeds

6.     Add curry leaves, big onion, small onion, cashew nut and a little salt and stir well, until the onion becomes soft

7.     Add remaining crushed ginger, garlic and cumin seeds and stir till the green smell goes

8.     Add all the powders from 12 to 16 (Kashmiri chilli, black pepper, garam masala, turmeric, and coriander and stir well for a minute (make sure that the powders are not burned)

9.     Take the pan out of the fire and take half of the onion mix along with all the cashew nuts into another plate and allow it to cool

10.    Put the pan with the remaining onion mix into the furnace and add chopped tomato into the mixture

11.    Cook the tomato for 2 minutes (stir well)

12.    Add the cooked mutton from the pressure cooker into the pan and mix well

13.     The onion and cashew nut mixture took out and kept for cooling (step 9), take and grind into a paste in a mixer grinder (after cooling)

14.    Add the mixture also into the pan and mix well, adjust the salt according to your taste

15.    Allow the curry to boil, until the oil separates

16.    Add coriander leaves (optional)

17.    Tasty mutton curry is ready to serve

 

Notes:

Ø The time for cooking of mutton may vary according to the mutton you are using, so if it’s not cooked well in 4-5 whistles, cook for another 3-4 whistles after the 14^th step in the method of preparation

Ø If you need more spiciness, adjust chilli powder accordingly

Ø Make sure that the powders are not burned in step 8

Ø You can prepare this curry in 1 ½ hours maximum

Ø Serve this dish with chappathi, roti, aappam, idiyappam, rice, biriyani etc…

 

If you have any more doubt, just free to ask me at any time… I need your valuable feedback… Leave your feedback, before you go to the next page… Your words are my inspiration…