Green Gram Coconut Curry...


Green grams or Mung beans are commonly used in Indian cuisine. A humble food, it is a nutritional powerhouse as it offers a range of nutrients and health benefits. They are one of the many varieties of edible legumes and are rich in proteins and fiber. Being excellent sources of soluble dietary fiber and folic acid, they aid in lowering the cholesterol levels and thus is heart friendly. It is definitely a good idea to make this a part of your daily diet!

Following is the nutritional profile for mung beans as given on nutritiondata.self.com:
Normally they are cooked or sprouted. Sprouting increases the nutritional value of these beans. In some parts of Kerala, they are even used to make the sweet dish - 'payasam'. Following is a simple recipe for mung bean curry which goes very well with rice. In fact simple having this curry with rice and a good spicy pickle will make a wholesome meal anytime. Combine that with some roasted coconut chutney - Ah! divine! It is a mildly spiced curry flavoured with crushed garlic, peppercorns and coconut milk. Avoiding the tempering and adding a bit more water, you can even have it as a hot soup. Perfect for a chilly winter evening :)

Green Gram Coconut Curry: Recipe


Ingredients:
  • Green gram / Mung beans - 1 cup, soaked for couple of hours
  • Shallots - 5 to 6 crushed
  • Garlic - 5 pods crushed
  • Tomato paste - 1 tsp
  • Salt to taste
  • Turmeric powder - 1/4 tsp
  • Peppercorns - 1/2 tsp crushed
  • Green chillies - 3 slit
  • Thick coconut milk - 1/2 cup 
  • Water - 4 cups
  • Oil - 1 tbsp 
For tempering:
  • Mustard seeds - 1 tsp
  • Dry red chillies - 2 to 3 broken in to two
  • Curry leaves - few sprigs
  • Shallots - 3 thinly sliced
  • Oil - 1 tsp

Method:
  1. Heat oil in a pressure cooker and add the crushed shallots, garlic and peppercorns. Saute for few minutes.
  2. Add the tomato paste. Fry for few minutes.
  3. Add the drained mung beans, green chillies, turmeric powder and salt. Fry for few minutes till the flavours are nicely combined.
  4. Pour water and pressure cook till the beans are soft. It takes about 4 to 5 whistles for me.
  5. Gently press the beans with the back of a ladle to give it a creamy texture. Add coconut milk and simmer. When it begins to boil switch off the flame. Do a taste test and season with salt and pepper as required.
  6. Heat oil for the tempering - add the mustard seeds. When they begin to splutter, add the red chili, curry leaves and the shallots. Fry for few seconds and pour it over the mung bean curry. Serve hot with steamed rice.

Apt for my ongoing event Gimme GREEN!






Also goes to:  I'm the Star by Rasi, Vegan diet by Sravs, Healthy Morsels by Taste of Pearl City, Only South Indian by Foodelicious, #greenlove by My Twisted Recipes:

















26 comments:

  1. Awesome dish. Just my sort of meal.

    ReplyDelete
  2. Awesome....

    visit @my blog for my first event in ur free time :-)
    Preeti
    Ongoing Event--Color n Sweet-HOLI FEST
    Preeti's Kitchen Life

    ReplyDelete
  3. this looks simple and yumm too.....healthy one

    ReplyDelete
  4. this looks simple and yumm too.....

    ReplyDelete
  5. Glad u made ur fav..& a very healthy one too..Thanks rosh for sending this one.. love it.. After the enlightenment on green gram, going to make this for roti's :).. will surely send my entries soon for Go green :)..keep sending more..

    Ongoing Event: I'm a STAR

    ReplyDelete
  6. Looks delicious!!

    Please link your entries to EP Series-Cilantro & Cumin Event
    Inviting Hosts for EP Series-Herbs & Spices

    ReplyDelete
  7. Looks really delicious & healthy!! Loved it!

    ReplyDelete
  8. Thank you so much for sending this nutritious curry to our event. Iam sure this tastes delicious. Waiting for more such healthy treats :)

    ReplyDelete
  9. Very nutritious curry, definitely every pregnant women should include this in their diet. Thank you for linking with Healthy Morsels :)

    ReplyDelete
  10. A lovely comforting curry, rich with essential nutrients ! Thanks for linking it to HealthyMorsels :)

    - HealthyMorsels Team

    http://schmetterlingwords.blogspot.com/2012/03/healthy-morsels-journey-begins.html

    ReplyDelete
  11. Wow! These looks soo delicious & I love your photos. Amazing! :)

    ReplyDelete
  12. Hi..I am new to your blog..Yesterday I tried this recipe and it came out well.Thanks...

    ReplyDelete
  13. Hi Minu! Thanks for the visit. Great to know that you tried it and liked it :)

    ReplyDelete
  14. Hi Rosh,

    I love the moong and I love your version too. Thanks for sending it to my event. I could explore and follow your space.


    FOODELICIOUS

    MARCH EVENT, ‘ONLY’- SOUTH INDIAN & GIVEAWAYS

    ReplyDelete
  15. Looks wonderful and tasty one !! Thanks for linking to the event !!

    Ongoing event CC:Vegan Diet - Plant Based Food

    ReplyDelete
  16. Have you tried doing Thai curries? I think that they are just wonderful when done right. I have blogged on making your own red curry paste. http://caroleschatter.blogspot.co.nz/2011/11/how-to-make-proper-red-curry-paste.html It is a bit of work but the results speak for themselves

    ReplyDelete
  17. @Carole: I love Thai green curry and have tried making it couple of times but using store bought green curry paste...Thanx for the visit. Will surely check it out...

    ReplyDelete
  18. nice, healthy and yummy curry

    ReplyDelete
  19. nice idea..thanks for sharing....

    ReplyDelete
  20. I'm drooling here. Such an yumm-made Greengram curry.So simple yet superbly done.

    ReplyDelete
  21. this looks absolutely delicious...and hats off to your food styling skills...lovely presentation!

    Mireille
    http://gourmetglobal.blogspot.com

    ReplyDelete

Thanks for dropping by. Your comments and feedback are highly appreciated. Happy Cooking!