Green gram dal curry

This is a mild curry to go with rice. If you love to include pulses in your lunch, I recommend this. High in protein it’s good for kids.

Ingredients

Green gram dal – 1/2 cup

Tamarind – a small lemon sized

Shallots – 6 or 7

Turmeric powder – 1/4 tsp

Salt – as required

To sauté and grind

Tomato – 1 chopped

Coconut – 1/4 cup

Jeera seeds – 1 tsp

Methi seeds – 4 or 5

Curry leaves – few

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Oil – 1 tsp

To temper

Oil – 1 tsp

Mustard seeds – few

Curry leaves – few

Garlic – 2 pods crushed

Dry red chilli – 1

Method

Pressure cook green gram for two or three whistles.
Soak tamarind in 1/2 cup water.
In a pan , heat oil and add methi seeds, jeera seeds.
When jeera seeds crackle, add curry leaves and tomato. Sauté till tomato become soft.
Then add coconut and sauté for few minutes.
Switch off and add red chilli powder and coriander powder. When it’s cool down grind it to smooth paste. Keep aside.
In the cooked green gram add shallots and turmeric powder. If needed add little bit water.
Let it boil and shallots get cooked. Then add tamarind extract.
Let it boil till the raw smell of tamarind goes.
Add the ground coconut paste along with required water, salt and boil thoroughly. Keep aside.
Heat oil in a pan and temper all the ingredients under ‘ to temper’.
When the garlic becomes golden, switch off and pour the tempering to the curry.
Serve along with rice.

Notes

You can dry roast green gram dal for few minutes before pressure cooking.

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