This is an interesting yet easy to prepare side dish which goes well for rice and chapathi, yes prepare for lunch a lil extra and it goes well for your dinner with chapathis too. This may appear to be simple, but trust me it tastes really good. I have tasted this in Rajdhani, a famous chain of restaurants serving Rajasthani and Gujarathi food stuffs. I am not a big fan of dal for roti or chapathis, but this was tempting to be recreated at home.
The whole green gram being used in this gravy is so good, that for every bite you shall feel the soft green gram going mushy with a gentle bite. The green gram should be soaked overnight or atleast 4-6 hours so that they get cooked easily and good for digestion too. Green gram after cooking should retain its shape and not go mushy.
INGREDIENTS
nutritional information: Serves 4
1 cup green gram soaked overnight (or atleast 4-5 hours)
2 medium sized onions chopped finely
2 medium sized tomatoes chopped finely
2 tsp ginger garlic paste
1 tsp coriander powder
1/2 tsp chilli powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tbsp oil
salt to taste
coriander leaves for garnish
Method:
1. Soak green gram overnight or for atleast 4-6 hours. Heat oil in a pan, when hot add cumin seeds followed by onions.
2. Saute onions for a while and add ginger garlic paste and fry till the raw smell fades. Add tomatoes and cook till they are mushy.
3. Add all the spice powders and fry them till they are aromatic. Do not burn them.
4. Add cooked green gram and mix gently. Add little water, salt and mix well.
5. Allow them to boil for a while until the gravy becomes thick. Switch off and garnish with coriander leaves.
Serve hot with chapathi, phulka or rice.
Notes:
If you like the flavour of garam masala, you shall add a pinch or two of garam masala lastly.
The consistency of the curry should be thicker, if you find it watery you may grind 2 spoons of the dal and add it to the curry, this helps thickening.
Thanks for reading the recipe, if you like this recipe please leave a comment below.
