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Indian Curry Spices & Herbs Healthy Dried Fruits & Nuts Spicy Pickles & Chutneys |
Cooking time (approx.): 12 minutes
Style: Indian Vegetarian (Maharashtrian)
1 cup(s) whole green gram soaked overnight
2 medium onion(s) chopped
4 green chillies finely chopped
½ teaspoon(s) each of turmeric and asafoetida powders
1 teaspoon(s) hot spice mix (garam masala)
2 tablespoons oil
2 teaspoon(s) lemon juice
salt to taste
finely chopped fresh coriander leaves to garnish
- Drain the soaked green gram, wash well and cook with a few tablespoons of water, salt and turmeric powder in a heavy-bottomed pan with a tight-fitting lid on very low level for about 10 minute(s) or till the gram is cooked but firm. Remove from pan and keep aside.
- In the same pan, heat the oil and fry the asafoetida and chopped
green chillies for a few seconds. Add the chopped onions and saute
till they are lightly browned. Add the hot spice mix (garam masala),
cooked gram and salt to taste. Mix well and saute for a few seconds.
Mix in a portion of the chopped coriander leaves and cook covered on
low level for about 2 minutes. Put off the heat and mix in the
lemon juice.
Garnish with finely chopped coriander leaves.
- As a variation, chopped tomatoes could be added and sauteed just before adding the cooked green gram.
- To make the dish more nutritious, the green gram can be sprouted before cooking.
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