For this Boiled Green Gram Salad recipe post, I am grateful to couple of things or events that have taken place in my life. Beyond the fact that I was allowed to be born and was educated to an extent, that I could express and communicate my thoughts through writing,š this recipe post also has been made possible owing to my marriage with a guy who lives in Bengaluru, which led to a couple of lunch invitations at local friendsā and acquaintancesā places, and this has resulted in my encounter with the dish consisting of green gram sprout mixed with coconut. It is a common item in the South Indian menu, especially if the occasion has something to do with traditional Hindu ceremonies.
Although a very less number of times, but my soul dazzled with delight, whenever I could taste this simple yet appetizing dish. But, the event that had finally pushed me to combat all the possible mental limits, was the good fortune of tasting my fellow colleagueās and most importantly fellow foodieās snack dabba, which contained this amazing dish of boiled green gram tempered with coconut, mustard seeds and curry leaves, and the realization that I have to limit my so called tasting to 1 or 2 spoons, or probably 3 or 4 spoons or probably 5 to 6ā¦.. šand then the saddest part of returning the dabba to her š, made me finally prepare this recipe, so that I can have the dish without bothering about any unnecessary interruption.
I anyway had a special liking for mooger jala prasad (sprouts mixed with salt and coconut offered to God) since my childhood, and hence my penchant for Boiled Green Gram Salad was an obvious outcome. So is the attachment with the dish, that the dish has become my comfortable lunch during weekdays, comfortable breakfast on days when I want to take a break from my regular breakfast menu, comfortable dinner when the emotion of doing nothing is at its peak and comfortable snack to address the hunger pangs. Also the very fact, that the dish is so adaptable to any ingredients, allows me to add vegetables as per my convenience, to an extent that every time I prepare the dish I successfully come up with a different variation. This is the reason why I have added chopped cucumber and chopped tomato in this recipe, which are not usual ingredients if I follow the traditional South Indian style.
So, without wasting time, letās add more taste and lets discover more dishes within a dish, and letās give our health and taste a delightful experience with this Boiled Green Gram Salad.
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Recipe: Boiled Green Gram Salad
Preparation Time: Around 35 minutes Pressure Cooking Time: Around 8 minutes Frying Time: 10 minutes Equipment Used: 2 bowls, pressure cooker, coconut grater, pan, turner, knife and grater Yield: Serves 3
Ingredients:
- 1 cup green gram/ green moong
- 2 cups water
- 1 & Ā½ teaspoon salt
- 1 tablespoon urad dal or split black gram
- 1 tablespoon yellow moong dal/ yellow petite
- 1 small tomato chopped
- 1 carrot peeled and grated
- Ā½ cucumber chopped
- 1 cup coconut
- 1/3 cup curry leaves
- 1.25 inch X 0.75 inch ginger grated
- 2 tablespoons refined oil
- 1 red chilli broken into halves
- 1 teaspoon mustard seeds
- 1 green chilli
Method:
- Soak the green gram overnight
- Pressure cook the green gram with 2 cups water and Ā½ teaspoon salt till 1 whistle
- Soak urad dal and moong dal separately and keep them aside
- Chop the cucumber and tomato as per the quantity mentioned in āIngredientsā section
- Peel and grate the carrot
- Grate coconut and rinse the curry leaves and keep them ready
- Grate the ginger
- Once the pressure is released from pressure cooker, spread the cooked green gram on a strainer and leave it for 10 ā 15 minutes
- Transfer the boiled green gram to a mixing bowl
- Add the chopped tomato, chopped cucumber, grated carrot, half of the 1/3rd curry leaves, half of grated coconut to the green gram bowl and mix them well
- Those who want to have pure salad without adding oil, you can skip the rest of the following steps and have the salad after adding the grated ginger, green chilli and adjusting salt as per your taste
- Now, those who donāt mind little bit of tempering, heat oil in a pan
- Temper the oil with red chilli and mustard seeds
- Add the soaked urad dal & moong dal, balance curry leaves, grated ginger and the remaining grated coconut
- Mix the above ingredients and pour the green gram mix into the pan and stir the contain so that the ingredients evenly spread
- Chop green chilli and add to the salad
- Add 1 teaspoon salt and give a stir to the salad
Soak the green gram overnight.
Pressure cook the green gram after adding water and salt till 1 whistle.
Soak urad dal and moong dal.
Chop cucumber.
Chop tomato.
Grate carrot.
Grate coconut.
Rinse curry leaves.
Grate ginger.
Spread the cooked green gram on a strainer and leave it for 10 ā 15 minutes.
Transfer the boiled green gram to a mixing bowl.
Add the chopped tomato, chopped cucumber, grated carrot, half of the 1/3rd curry leaves, half of grated coconut to the green gram bowl and mix them with a spoon.
Heat oil in a pan
Temper the oil with spices.
Add the soaked urad dal & moong dal, balance curry leaves, grated ginger and the remaining grated coconut. Mix them well.
Pour the green gram mix into the pan and stir the contain so that the ingredients evenly spread.
Add chopped green chilli.
Add salt.
Tips:
- Straining water from cooked green gram through a strainer would help the cooked grams not to turn mushy
- You may pressure cook the green gram without adding salt and add the salt later
