Green gram Curry / Moong Lentil Curry

  Green Moong bean / green gram is a lentil variety, a most healthiest food bundled with vitamin B, vitamin C and a complex carbohydrate rich in fibers, which aids in digestion. Regular intake of green gram will reduce unwanted bad cholesterol and improves the weight loss. It also aids in maintaining blood pressure and stability of blood sugar level. It is also considered to have anti fungal and anti cancer properties.
Green gram lentil, we almost have once in a week in the form of this curry. It suits well for rice and chappathi. When eaten with sprouts its nutritional value is almost increased to 10 times of the dry bean., with less calorie and carbohydrate.

Here is one of the easiest way, how I cook this at home. This recipe is from my Mother., which also keeps my family healthy and good.

Ingredients:

• Green Gram -  1 cup
• Turmeric - a pinch
• Onion - chopped 1/2 cup., preferably Pearl onion or Shallot will make a sure difference in taste.
• Green Chillies - 4-5 nos. or up to your taste.
• Tomato - Small 1 no. Chopped finely.
• Oil - for sauteing, preferably coconut oil, adds good flavor.
• Curry leaves - 1 stem
• Cumin seeds - 1 tsp
• Salt - to taste.

Preparation:

• Dry fry the lentils just to turn down the pasty, viscous property., when cooked.
• Steam cook the lentils with a pinch of turmeric. I prefer pressure cooking. Cook well so that it would be easy to smash.
• Meanwhile, sputter cumin seeds, and saute onion, chopped green chillies and curry leaves. Add tomatoes once onion are done sauteing. Add some salt to cook tomatoes well.
• Once the lentil is done cooking, drain excess water. When the lentil as well as the sauteing is done, keep them aside to cool down a little.

• Smash lentil first using a hand smasher or use mixer grinder for just 1 round. Add the saute onion tomato to it and mix well.  Add some drained lentil water to it to make it up to the consistency you want. Check for salt.
• Serve with rice. Here I served a plate of rice with lentils and crispy ladies finger.

• For chappathis/ rotis, it goes equally good. A slight variation is to add a tsp of ginger garlic paste with onion for sauteing and a half tsp of garam masala at the end of cooking will make a difference.