Green Gram Stir Fry
Cherupayar Mezhukkupurattiyathu
Also called Moong bean stir fry, Cherupayar Mezhukkupuratti
- 10 ingredients
- 10 steps
Green gram/Cherupayar is a rich source of protein, and has a high fiber content, it fills you up, satiating your appetite. Which is why its an important part of noon meals at schools in Kerala. I cook green gram on a regular basis simply because its tasty and one of Sheen’s favourites. I enjoy eating cooked green gram mixed with freshly grated coconut and sugar. Nothing beats green gram mezhukkupurattiyathu with rice, rasam and some manga chammanthi.
Ingredients
- Green gram dal – 1 cup
- Onions/Shallots – 3-4thinly sliced
- Ginger – 1/2 inch piece finely chopped
- Garlic – 1 pod finely chopped
- Crushed red chili flakes – 1 teaspoon
- Curry leaves – 2 sprigs
- Turmeric – 1/4 teaspoon
- Chili powder – 1/2-1 teaspoon
- Salt to taste
- Oil – 2 tablespoons
Equipment
- Chatti (clay pot)
- Pressure cooker (optional)
How to make Green Gram Stir Fry
- If possible soak the green gram overnight, to increase its nutritive value, reduce cooking time and also to reduce gas.
- Cook the green gram with enough salt and 1 cup water till soft. This should take about 20 minutes in an open vessel.
- If you are using a pressure cooker just wait for 2-3 whistles, switch off the flame and let it rest.
- In a chatty, add coconut oil, when the oil is hot splutter mustard seeds.
- Once they have crackled, add sliced onions and a pinch of salt and saute till golden brown.
- Add the chopped ginger and garlic and saute.
- Turn down the flame, then add the curry leaves, add turmeric, crushed red chili flakes and chili powder.
- Stir, then add the cooked green gram after reserving the stock that remains.
- Add this to the curry if you want it a little mushy. Discard the stock if you prefer it to be dry.
- Cook for 2 minutes stirring continuously. Serve with rice.
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