Cherupayar Mezhukkupurattiyathu (Green gram stir fry)
Green gram/Cherupayar is a rich source of protein, and has a high fiber content, it fills you up, satiating your appetite. Which is why its an important part of noon meals at schools in Kerala. I cook green gram on a regular basis simply because its tasty and one of Sheen’s favourites. I enjoy eating cooked green gram mixed with freshly grated coconut and sugar. Nothing beats green gram mezhukkupurattiyathu with rice, rasam and some manga chammanthi.
Green gram dal – 1 cup
Onions/Shallots – 3-4thinly sliced
Ginger – 1/2 inch piece finely chopped
Garlic – 1 pod finely chopped
Crushed red chili flakes – 1 teaspoon
Curry leaves – 2 sprigs
Turmeric – 1/4 teaspoon
Chili powder – 1/2-1 teaspoon
Salt to taste
Oil – 2 tablespoons
If possible soak the green gram overnight, to increase its nutritive value, reduce cooking time and also to reduce gas.
Cook the green gram with enough salt and 1 cup water till soft. This should take about 20 minutes in an open vessel. If you are using a pressure cooker just wait for 2-3 whistles, switch off the flame and let it rest.
In a chatty, add coconut oil, when the oil is hot splutter mustard seeds. Once they have crackled, add sliced onions and a pinch of salt and saute till golden brown, add the chopped ginger and garlic and saute. Turn down the flame, then add the curry leaves, add turmeric, crushed red chili flakes and chili powder. Stir, then add the cooked green gram after reserving the stock that remains, add this to the curry if you want it a little mushy. Discard the stock if you prefer it to be dry. Cook for 2 minutes stirring continuously. Serve with rice.