Green gram or Pasi Payaru is one of the dried beans variety and it is a good filling dal which can be had as a sundal also. This is a preparation which I learnt from my mother in law. Yes there they used to make this for chapathi. I like this gravy as it is subtle in flavors but goes well as a filling side dish. Sometimes we won’t be having too much time to soak the dried beans, this is a life saver and it is easy to cook up without soaking. This gravy also doesn’t need too many ingredients.
Do try and let me know if you like it.
Cuisine: Inidan | Category: Dal Recipes/Side Dishes for Chapathi | Prep time: 15 mins | Cook time: 30 mins | Serves: 3 to 4
- Oil – 1 tbsp.
- Cumin/Seeragam – 1/2 tsp.
- Green Gram/Pasi Payaru – 1 Cup
- Onion – 2 medium sized (chopped as shown)
- Tomato – 1 medium sized (chopped as shown)
- Ginger Garlic Paste – 1 1/2 tsp.
- Green chilies – 4 to 5 nos. (Cut into small pieces)
- Red Chili Pdr. – 1/2 tsp. (Increase or decrease accordingly)
- Corinader Leaves – 1 tbsp. (Chopped)
- Take all your ingredients.
- Cook the green gram/Pasi Payaru in a pressure cooker with enough water and salt. Cook until soft. Set aside.
- Take oil in a vessel and temper cumin.
- Add green chilies and fry for a min.
- Now add the chopped onion along with turmeric and little salt. Cook until the onion become translucent.
- After that add the chopped tomatoes and cook until they become mushy.
- Now add the cooked green gram and add enough water to make a gravy.
- Check the spiciness and add enough red chili powder and then cover and cook the gravy in a low flame for atleast 20 mins.
- Green gram/Pasi Payaru gravy is ready to be served. Serve it with roti/phulkha/paratha or any nan variety.
Note: Cooking the green gram in the pressure cooker makes it easier to cook. Add an inch more water above the green gram.
Allow the water to boil in the pressure cooker before closing it. Then close the pressure cooker and cook the green gram until soft for atleast 4 whistles in low flame.
After adding the green gram to the onion tomato mixture need to cover and cook it for atleast 20 mins. that’s the trick to this dish. It has to soak the gravy in. This is the general rule to cook any recipe which had the dried pulses, like channa dal, rajma, black bean ………….. etc.