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1 cup green gram/Cherupayar (soaked at least 5-6 hours before)
1 1/2 cups water
1 medium sized onion, finely chopped
1 teaspoon ginger garlic paste
1 tomato, chopped into cubes
4 green chillies, finely chopped
1/2 teaspoon turmeric powder
1 teaspoon red chilly powder
1 teaspoon garam masala powder
1 teaspoon mustard seeds
2 dried red chillies
Curry leaves
Salt to taste
1 tablespoon oil (You can use coconut oil for the traditional taste, refined oil or extra virgin oil as a healthier option)


Cook the green gram with the water in a pressure cooker for 3 whistles.
Once the green gram is cooked, in a separate saucepan, heat the oil and splutter the mustard seeds followed by the dried red chillies and a few curry leaves. Reserve the remaining curry leaves for the end.
Now add the onions, green chillies, ginger-garlic paste and salt. Salt is added to cook the onions faster. Cook the onions and chillies till they lose the raw smell and turn a slight shade of brown.
Now add the powders , saute well.
Add the tomatoes and cook till they get mashed.
Finally add the cooked green gram .If you want more gravy add an extra 2 cups of water.allow it to boil.
Check salt levels and cook for another 5 minutes or till the green gram curry gets it's required consistency.
Garnish with the remaining curry leaves.

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