Green Gram Curry in Mealthy Multipot | Pachai Payaru Kuzhambu

Green gram curry/Pachai payaru kuzhambu usually served with hot steamed rice. But this goes well with idli, dosa, and chapati. This is a healthy, easy and tasty curry that can be prepared in 12 mins in Mealthy Multipot. No soaking is required.

This is prepared with the simple ingredients that are available in our pantry. This curry can be cooked in the pressure cooker as well. Follow the same procedure as we did in Mealthy Multipot and pressure cook the green gram for 6 whistles and the rest is the same. Even for the pressure cooker method, the green gram is not soaked instead, it is dry roasted.

Always dry roast the green gram dal which gives a nice aroma and taste to the curry. Not only for the curries even for any dish sweet or savory when the green gram dal is roasted it takes that dish to the next level. Now let us see how to prepare this recipe.

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Green Gram Curry in Mealthy Multipot | Pachai Payaru Kuzhambu

Print Recipe

Green Gram Curry which goes well with rice.

• CourseLunch
• CuisineSouth Indian

Servings	Prep Time
3 people	10 min

Cook Time

12 min

Servings Prep Time 3 people 10 min

Cook Time 12 min

Green Gram Curry in Mealthy Multipot | Pachai Payaru Kuzhambu Print Recipe Green Gram Curry which goes well with rice. CourseLunch CuisineSouth Indian Servings Prep Time 3 people 10 min Cook Time 12 min Servings Prep Time 3 people 10 min Cook Time 12 min

Ingredients

• 1/3 cup Green Gram/Whole Moong Dal Pachaipayaru
• 10 Sambar Onions/shallots roughly chopped
• 2 Garlic pods
• 2 Green chilies finely chopped
• 1 Tomato finely chopped
• 3 tbsp oil
• 1 tsp Vadagam/Mustard seeds
• 1 strand Curry leaves
• 1 tsp Ghee

Servings: people

Instructions

1. Turn on SAUTE mode, while the display shows HOT add green gram and saute until it turns golden brown. Once done transfer it to a plate.
2. In the same SAUTE mode, add 2 tbsp oil. Add shallots, garlic pods, green chili, a little salt and saute until onion turns translucent.
3. Then add tomato and saute until it turns mushy.
4. Add roasted green gram, required water, salt and mix all well. Cancel SAUTE mode.
5. Now close the lid. Place the VENT in the SEALING position. PRESSURE COOK on high for 12 mins. Let the pressure release naturally(NPR).
6. Once the valve drops after NPR, open the lid. Mash the green gram coarsely using a masher. Do not make it to a smooth paste.
7. Heat another pan and add oil. Temper it with vadagam and curry leaves. Pour it into the green gram curry and mix well. Green Gram curry is ready. Serve hot with rice with a dollop of ghee.

Recipe Notes

• It is not necessary to soak the green gram.
• But don't forget to roast the green gram, as it gives nice aroma and taste to the curry.
• Tempering vadagam gives the best taste if you don't have one then temper it with mustard seeds.

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