Green gram dal curry

This is a mild curry to go with rice. If you love to include pulses in your lunch, I recommend this. High in protein it’s good for kids.



Green gram dal – 1/2 cup

Tamarind – a small lemon sized

Shallots – 6 or 7

Turmeric powder – 1/4 tsp

Salt – as required

To sauté and grind

Tomato – 1 chopped

Coconut – 1/4 cup

Jeera seeds – 1 tsp

Methi seeds – 4 or 5

Curry leaves – few

Red chilli powder – 1 tsp

Coriander powder – 2 tsp

Oil – 1 tsp

To temper

Oil – 1 tsp

Mustard seeds – few

Curry leaves – few

Garlic – 2 pods crushed

Dry red chilli – 1


  • Pressure cook green gram for two or three whistles.
  • Soak tamarind in 1/2 cup water.
  • In a pan , heat oil and add methi seeds, jeera seeds.
  • When jeera seeds crackle, add curry leaves and tomato. Sauté till tomato become soft.
  • Then add coconut and sauté for few minutes.
  • Switch off and add red chilli powder and coriander powder. When it’s cool down grind it to smooth paste. Keep aside.
  • In the cooked green gram add shallots and turmeric powder. If needed add little bit water.
  • Let it boil and shallots get cooked. Then add tamarind extract.
  • Let it boil till the raw smell of tamarind goes.
  • Add the ground coconut paste along with required water, salt and boil thoroughly. Keep aside.
  • Heat oil in a pan and temper all the ingredients under ‘ to temper’.
  • When the garlic becomes golden, switch off and pour the tempering to the curry.
  • Serve along with rice.





  1. You can dry roast green gram dal for few minutes before pressure cooking.

16 thoughts on “Green gram dal curry

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