- Green gram – ½ cup
- Onion chopped – 1 medium
- Ginger chopped – 1 tsp
- Garlic chopped – 1 tsp,
- Green Chilly – 2-3, slit lengthwise
- Tomato chopped – 1 small
- Red chilly cut into pieces – 1
- Mustard seeds – ½ tsp
- Cumin – ¼ tsp
- Turmeric powder – ½ tspn
- Medium thick coconut milk – 1 cup
- Curry leaves
- Wash and soak green gram for an hour
- Heat oil in a pressure cooker. Splutter mustard seeds, add cumin, red chili and fry for a minute.
- Add chopped onions, curry leaves, ginger, garlic and split green chilly fry for 2-3 minutes.
- Add tomato pieces and fry again for 2-3 minutes.
- Add green gram, with enough water ( 3 times green gram ) cook for one whistle, reduce the heat and cook for 10 – 15 minutes. Off the fire. Wait for the pressure to settle ( 10 – 15 minutes ) and open the cooker.
- Add salt – adjust the amount of water – ( if gram is not cooked well, cook for one more whistle – should be soft, but not to overcook )
- Add coconut milk, adjust salt, and boil for 2-3 minutes and off the fire.
- Serve with chapatti, roti or puttu.