Sprouted Green Gram Curry – Pachai Payaru Kuruma For Chapathi, Rice, Dosa, Idli

• Green gram or sprouted green gram – 1 cup
• Water – 2 cups ( to pressure cook)
• Big onion – 1 no
• Ripe tomato –  2 nos
• Red chilli powder – 1.5 tsp ( use 2 tsp for spicy taste)
• Garam masala powder – 1 tsp
• Turmeric powder – 1/4 tsp
• Salt & water – as needed
• Crushed kasoori methi – 1 tsp
• Cooking oil – 2 tbsp
• Cumin seeds – 1 tsp

To grind

• Grated coconut – 1/4 cup ( I used dessicated coconut)
• Cashew nuts – 3 nos
• Fennel seeds – 1 tsp
• Garlic cloves – 4 nos
• Big onion – 1/2 no
• Water – to grind ( I used 1/4 cup)
• Coriander leaves – to garnish ( optional)

• For making sprouts : Take green gram in a bowl and wash it. Add enough water to immerse it well. Let it soak for 12 hours or overnight. The next day morning, drain the excess water and wrap the soaked green gram in a cloth or keep it in a closed bowl. Leave it for a day. The next day, you can see small sprouts. If you leave it for more than a day, the size of  sprouts will become bigger.
• For this gravy, you can use just soaked green gram instead of sprouted ones.
• Grind grated coconut, cashews, garlic cloves, fennel seeds and chopped big onion to a smooth paste adding enough water. Set aside.
  
  
• In a cooker base, take 1 cup of sprouted green gram and add 2 cups of water. Pressure cook in very low flame for 2 whistles. Remove the lid after steam is released and mix well. Set aside.
  
• Heat oil in kadai and splutter cumin seeds. Add onion and saute till transparent. Add chopped tomato and saute till mushy. Add the required salt, turmeric powder, red chilli powder and garam masala powder. Saute quickly for a minute without burning.
  
• Now add the ground coconut paste, saute for a minute and add 1/2 cup of water. Let it boil for few minutes till raw smell goes off.  Now add the cooked green gram dal and mix well. Check for taste and add more salt, chilli powder or garam masala powder if needed.
  
  
  
• Let the gravy boil for 5 minutes. Lastly add the crushed kasoori methi and mix well. Switch off the flame and serve hot with roti or rice ! Enjoy !
  

• For variations, you can replace green gram with cooked chana/chickpeas.
• Adjust the quantity of chilli powder as per the taste.
• You can garnish with coriander leaves at the end which is optional
• If you want to omit coconut, just skip it and grind the remaining ingredients alone. In that case, add less water while boiling to get thick gravy.