Description
Green gram …..Mung bean, also known as mung, moong, mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to India. The split bean is known as moong dal, which is green with the husk, and yellow when dehusked. The beans are small, ovoid in shape, and green in color. The English word “mung” derives from the Hindi moong. It is also known by the names hesaru bele (Kannada), moog (Marathi), payiru (Tamil), cheru payaru (Malayalam), pesalu (Telugu). In the Philippines, it is called munggo or monggo.[http://en.wikipedia.org/wiki/Mung_bean]
I was planning to make sundal with green gram but i over boiled the green gram and thought i will make sambaar out of it and it really turned out well.This tastes good with white rice and especially with idlies this Sambaar tastes really awesome.
| Ingredients | |
|---|---|
| 1 cup | Green gram[washed ] |
| ½ | Onion[finely chopped] |
| 2 | Tomatoes[medium sized chopped] |
| 5 | Dry red chillies[adjust as per taste] |
| Few curry leaves and corriander leaves chopped | |
| 1 T | Mustard, fenugreek and cumin seeds |
| pinch | Asafoetida powder |
| Oil as per need | |
| 1 tbsp | Ghee[optional] |
| 1 tbsp | Sambaar powder |
| Salt as per need | |
| pinch | Turmeric powder |
Instructions
1.Pressure cook the green gram till it gets overboiled. Keep it aside.
2.Take a pan add oil,mustard, cumin and fenugreek seeds. When mustard splutters add the red chillies,curry leaves and asafoetida.
3.Now add onion and saute till it turns translucent and then add the tomatoes and saute well till it melts.
4.Add turmeric powder, sambaar powder and salt.and pour the dal and water.Let it be watery.
5.Let the content boil for about 5 minutes add ghee and garnish with corriander leaves.
Hot and tasty sambaar is ready now.
Notes
Since i have added 2 tomatoes i have not added tamarind juice.
Ghee is optional.
U can soak the green gram overnight and pressure cook it the next day or u can directly pressure cook the green gram.
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