Nourishing Green Gram Gravy for Rice and Rotis (Vegan)
45 minutes
666 reads
About Nourishing Green Gram Gravy for Rice and Rotis (Vegan)
Craving a vibrant, flavorful dish that's both healthy and comforting? This Green Gram Gravy is a delicious revelation, offering a burst of flavor that perfectly complements rice and rotis.Made with protein-rich mung beans and simmered with aromatic spices and a touch of creamy milk (vegan options available!), it's a wholesome, satisfying meal. Easy to prepare, this flavorful gravy is perfect for a quick weeknight dinner or a cozy weekend indulgence.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Aromatics and Spices
- 1 cup Onion chopped
- 2 tsp Garlic finely chopped
- 1 tbsp Coriander Powder
- 1 tsp Cumin Seed
- 2 tsp Chili Powder red
- 2 Chili green, slit
Instructions
- Soak the mung beans overnight in enough water to cover them completely. This helps them soften and cook evenly.
- Drain and rinse the soaked mung beans. Place them in a pressure cooker with fresh water, salt, and the tomatoes placed on top.
- Pressure cook for 4 whistles. The tomatoes will soften and cook along with the beans.
- Once the pressure releases naturally, carefully remove the tomatoes and blend them into a smooth puree. Set aside.
- Heat the oil in a large pot or kadai over medium heat. Add the cumin seeds and let them sizzle for a few seconds to release their aroma.
- Add the chopped onions and sauté until translucent, about 5-7 minutes. Then, add the finely chopped garlic and green chilies. Sauté for another minute until fragrant.
- Stir in the coriander powder, red chili powder, and sauté for 30 seconds, stirring constantly to prevent burning. This blooms the spices and enhances their flavor.
- Pour in the tomato puree and mix well. Cook for 2-3 minutes, allowing the flavors to meld.
- Add the cooked mung beans and a cup of water to the pot. Season with salt to taste. Bring the mixture to a gentle simmer.
- Once the gravy comes to a boil, reduce the heat to low and stir in the milk. This adds a touch of creaminess to the gravy.
- Stir gently and remove from heat. Serve hot with rice or rotis. For a richer flavor when serving with rotis, consider adding a pinch of garam masala.
Recipe Notes
Good To Know
- For extra creaminess and a richer flavor, blend a small portion of the cooked green gram and add it back to the gravy before simmering with milk.
- To enhance the crunch and add texture, toss in a handful of roasted peanuts or cashews just before serving.
- If you prefer a vegan version, substitute the milk with coconut milk or a nut-based milk for added depth and a subtle sweetness.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer green chilies during the cooking process.
- For a smoother gravy, you can strain it through a fine-mesh sieve after blending the green gram.
- Garnish with fresh cilantro or curry leaves for a pop of color and flavor.
Storage Instructions
- This gravy can be stored in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to restore its original consistency before serving.
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Recipe Nutrition
Calories: 705kcalCarbohydrates: 7gProtein: 3gFat: 76gSaturated Fat: 12gPolyunsaturated Fat: 19.2gMonounsaturated Fat: 38.4gCholesterol: 3mgFiber: 1gSugar: 5g
Subhashni Venkatesh
Articles: 165
4 Comments
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This looks so appetizing! Thank you.
This looks so good! Appreciate the share.
This is exactly what I was looking for!
This looks so inviting! I’m eager to try it.