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All Recipes > Palya/Sabzi/GojjuPosted On: Friday, November 13, 2015
This page has been viewed 13890 times

2 friend(s) like this

         Greengram dhal gravy

Greengram dhal gravy or Moong dal curry is very easy to prepare and a great side dish for chapati and roti.


Green gram - 1/2 cup
Onion - 2 medium size
Green chilli - 1-2
Garlic cloves - 4
Ginger - 1 inch piece
Tomatoes - 3 
Turmeric powder -1/4 tsp
Chilli powder - 1 tsp flat
Coriander powder - 2 tsp
Cumin powder - 1/2 tsp
Garam masala powder - 1/2 tsp 
Coriander leaves
Oil - 2 1/2 tbsp
Cumin/ jeera seeds - 1 tsp


1.Pressure cook green gram dhal with water and little salt for 4 - 5 whistles until soft. 

2.Put tomatoes in boiling water and switch off the flame. Let it remain in hot water for 10 minutes. Then remove from water, peel off the skin and grind it to a puree.

3.Grind chopped onions, garlic, ginger and green chillies to a fine paste without adding water.

4.Heat oil in a pressure pan, add cumin seeds, when it splutters, add the paste from step 3 and saute well until the raw flavor goes.

5.Next add tomato puree, turmeric powder, salt, chilli powder, garam masala powder, coriander and cumin powder and saute well.

6. Add cooked green gram , saute for few seconds and then add 1 cup of water, pressure cook for 1 whistle. Once the pressure subsides, open the cooker, add another half a cup of water and boil for few minutes. Switch off the flame and garnish with finely chopped coriander leaves. 

2 friend(s) like this
Tags: Green gram dhal, Moong dhal, gravy curry, hesaru bele

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