Green Gram Gravy or Pachai Payaru gravy is a healthy, delicious and easy to make side dish for chapathi or poori, which I learnt from my mom-in-law. Using sprouted green gram makes this gravy even healthier.
Green gram or pachai payaru is also known as whole moong beans. At my mom’s place, green gram usage is very limited. It is either used in the preparation of Sathu Maavu or sprouted and sauted to be made as Sundal. My mom also prepares a tasty kurma using the sprouted grams and brinjal. I need to try out the recipe, which I haven’t had in the recent years. Writing this, I am now reminded of the taste of that kurma, need to try and relish it soon.
Pachai Payaru gravy with Pooris, I tasted this combo once at my mom-in-law’s place while on vacation. I instantly fell in love with the rich gravy, its taste and the combo. She had made it without sprouting the green gram and the combo was very lip-smacking. Her tip to get an enhanced flavor is to lightly roast the green gram in a kadai/pan and proceed with preparing the gravy. She says the roasting imparts a very nice taste to the gravy and also aids in easy cooking.
Knowing the health benefits of sprouts and sprouted green gram, I try to include them in our menu frequently. I either make a Khichdi or Gravy or Sundal or Salad or munch on it plain as is. One of my friends advised that raw sprouted green gram is said to be hard to digest and suggested to steam and have it. Since then we have it by steaming it for few minutes.
Green grams are good source of Vitamin B. Due to high fiber content and high presence of potassium, green gram consumption aids weight loss and is helpful in lowering blood pressure. It is also high in proteins and iron. Green gram consumption on a daily basis is said to flush out impurities, detoxifies the blood and helps in achieving a healthy and beautiful skin.
Sprouted green gram – 2 handfuls
Tomato – 2 medium sized
Onion – 1 big
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Garam masala powder – ½ tsp
Salt to taste
Oil – 2 tsps
Jeera or cumin seeds – ¾ tsp
Preparation time – 5 mins
Cooking time – 20 mins
Total time – 25 mins
Serves 2 people
- Take two handfuls of sprouted green gram in a pressure cook with ½ cup of water and cook for one whistle.
- Meanwhile, grind onion, tomatoes, ginger and garlic to a paste in a mixer jar.
- Heat oil in a pan and add a tsp of jeera, let it sizzle. Now, add the ground paste and sauté till the raw smell disappears. This may take around 8-10 mins.
- Add the chilli, coriander and garam masala powders and salt to taste. Saute for 3-4 mins. Add the green gram, mix well.
- Add water to get the desired gravy consistency. Let the gravy simmer for 5 mins.
- Transfer gravy to a serving bowl and garnish with coriander leaves.
Serve this gravy as an accompaniment to Chapathi or Poori. Also, tastes good mixed with steamed rice.
- Green gram as is can also be used without sprouting. If using, cook for extra two whistles or until mushy.
- Instead of cooking in a pan, onion-tomato paste can be sauted directly in a pressure cooker and green gram can be added along with the spice powders and pressure cooked.
- Instead of garam masala powder, you can add whole garam masala while tempering.