Loading...
A wholesome and comforting curry made with whole green moong beans, simmered in a simple yet flavorful onion-tomato gravy. This protein-packed dish is perfect with rice or roti for a satisfying everyday meal.
For 4 servings
Soak and Prepare the Green Gram
Pressure Cook the Green Gram
Prepare the Curry Base (Masala)
A rich and creamy North Indian curry featuring roasted fox nuts in a flavorful, aromatic gravy, expertly modified to be very low in sodium without sacrificing taste.
A light and savory chickpea flour pancake, thoughtfully adapted for a kidney-friendly diet. This recipe uses low-potassium vegetables and minimal salt, making it a delicious and safe breakfast or light meal.
A refreshing and crunchy North Indian salad, also known as Kachumber, made with crisp cucumber, zesty onions, and fresh mint. It's lightly spiced with chaat masala and tangy lemon juice, making it the perfect cooling side for any rich curry or biryani.
A fantastic low-carb alternative to traditional rice! Grated cauliflower is stir-fried with aromatic Indian spices, green peas, and carrots for a vibrant, healthy, and flavorful side dish that comes together in minutes.
A wholesome and comforting curry made with whole green moong beans, simmered in a simple yet flavorful onion-tomato gravy. This protein-packed dish is perfect with rice or roti for a satisfying everyday meal.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 267.28 calories per serving with 12.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Simmer the Curry
Finish and Garnish
For a richer, creamier texture, stir in 1/4 cup of coconut milk or fresh cream during the last 2 minutes of simmering.
Add 1 tsp of kasuri methi (dried fenugreek leaves) along with the garam masala at the end for an authentic Punjabi flavor.
Add diced vegetables like carrots, potatoes, or spinach to the masala and cook until tender before adding the cooked gram to make it more nutritious.
To make a Sattvic or Jain version, skip the onion and ginger-garlic paste. The curry will still be delicious due to the tomatoes and spices.
Whole green gram is packed with protein, which is essential for muscle building, tissue repair, and overall body function, making it a great choice for vegetarians and vegans.
The high fiber content aids in digestion, prevents constipation, and promotes a healthy gut. It also helps in providing a feeling of fullness, which can aid in weight management.
Being low in saturated fat and rich in potassium and fiber, this curry can help manage blood pressure and cholesterol levels, contributing to a healthy cardiovascular system.
Green gram contains antioxidants like flavonoids and phenolic acids, which help combat oxidative stress in the body and may reduce the risk of chronic diseases.
Yes, Green Gram Curry is very healthy. It is an excellent source of plant-based protein, dietary fiber, and essential minerals like iron, magnesium, and potassium. It's low in fat, good for digestion, and helps in managing blood sugar levels.
One serving of this Green Gram Curry (approximately 1 cup or 370g) contains around 300-350 calories, depending on the amount of oil used. It's a balanced and nutritious meal.
Absolutely. You can cook the soaked green gram in a regular pot. It will take longer, about 45-60 minutes, for the gram to become tender. Ensure you add enough water and check periodically.
This usually happens for two reasons: insufficient soaking time or using old beans. Ensure you soak the gram for at least 4 hours, preferably overnight. Older, aged beans can be tougher and may require a longer cooking time.
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. The curry tends to thicken upon cooling; you may need to add a splash of hot water while reheating.
Yes, you can use split green gram (yellow or green moong dal), but the cooking time will be much shorter. Split dal doesn't require extensive soaking and cooks much faster, typically in 1-2 whistles in a pressure cooker.