Green grams are healthy, nutritious, and pretty simple to cook – making this green gram stew the perfect. Serve with plain rice or chapati
Rice and green gram stew recipe
• 1½ cups green grams
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 Tbs[. fresh ginger, minced
• 1 tsp. turmeric powder
• ½ tsp. cayenne pepper
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 cup blended tomatoes
• 2 Tbsp. cooking oil
• ¼ cup plain yogurt
• ¼ cup chopped coriander leaves
1. Wash the green grams under high-pressure cold water until the water runs clear and there are no more bits rising to the surface.
2. Soak the green grams in cold water for about 1 hour. Drain the water and set aside. Bring 2 cups of water to a boil in a large pan. Add the green grams, cover the pan, and cook over high heat until they are tender but not mushy. Add a little water if the green grams are still not cooked when the water dries up. Remove from heat once done.
3. Heat the cooking oil in a large pan over medium-high heat. Fry the onions until soft and lightly brown then add the garlic. Saute for another few seconds, stirring to keep the garlic from burning.
4. Add the dried spices to the onions and stir for about a minute, or until fragrant. Next, add the tomatoes and ginger. Stir and leave to cook until the liquid from the tomatoes evaporates. Now, add the green grams and stir to mix well.
5. Pour one cup of water into the pan along with the plain yogurt. Stir, cover, and bring to a boil. Once done garnish with coriander leaves, serve over steamed rice with a squeeze of fresh lemon juice.