Whole Green Gram also known as whole moong beans is even more nutritious than the split, husked moong dal since it has more fiber from the skin which is not removed. It finds its way in a variety of dishes in the Indian cuisine, from a simple dal to the delicious pesarattu ( a crepe made from ground moong beans). I always have a stock of it in my pantry, and it doesn't require any soaking. Whole green gram and potatoes go very well together, and the best part of today's dish, everything is done in one pot, the pressure pan, so less cleaning later. It goes well with both rice and rotis..
Need To Have
- Whole Green Gram - 1 cup
- Potatoes - 4 medium diced
- Tomato - 1 chopped
- Tomato Puree - 5 tablespoons
- Chilli Powder - 1 + 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Asafoetida - 1/4 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Curry Leaves - 10
Method
Wash the green gram. Heat some oil, add the mustard and the cumin seeds, when it starts spluttering, reduce the heat, add the asafoetida, turmeric and chilli powders, mix and then add the curry leaves. Then add the chopped tomatoes and the tomato puree, saute for 3 to 5 minutes. Finally add the potatoes and the moong beans and 4 to 5 cups water, Cover and pressure cook it for 13 mins.Let the pressure settle down, remove and serve it with rotis, rice or even with plain bread.
Sending it to Cuisine Delights for the Spotlight - Curries/Gravies event.
Note
This dish gets all its flavors from the curry leaves and the chilli and turmeric powders added directly to the oil.
If you don't have a pressure cooker, soak the beans overnight and cook, it'll take less time to cook.
You can also saute some ginger and garlic along with the mustard and cumin seeds for more flavor.
Can cook the beans and potato first and then add the sauteed spices and tomatoes to it, mix and serve.
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