Mashed Green gram Gravy Recipe | Pasi/Pachai payaru Masiyal

Mashed green gram gravy recipe is simple and easy on the stomach, healthy dish is a famous one around the Coimbatore district of Tamil Nadu, India. A quick and easy simple recipe that it is, has added advantages such as it used very little oil and can be made even more nutrient rich by using sprouted gram. Can become a classic favourite at home that even children would like it easily when mixed with hot rice with ghee. This hands-on preparation can make everyone consume more green beans than one normally consumes, thanks to the taste, aroma and its less spiciness. 

Read More  – Mudakathan Keerai Rasam Recipe

Use sprouted beans for greater benefits. Sprouts give added goodness of easy digestion, better absorption of plant nutrients, lesser calories, controls sugar levels etc.

Benefits of Green Gram Beans –

• Excellent source of protein, also rich in vitamins and minerals.
• Being rich in protein, high in fiber and low in fat, helps in weight loss
• Regulates blood pressure
• Good anti-oxidants,
• Rich in potassium reduces the impact of sodium, and being rich in phosphorus, works with calcium for bone health.

Read the Recipe of – No Oil Drumstick Leaves Stir Fry/Poriyal

Mashed Green Gram Gravy/Pasi Payaru Masiyal  – Recipe 

Ingredients

• Green gram dal – 1 cup
• Garlic – 8-10 pods
• Turmeric powder – 1/4 teaspoon
• Cumin seeds – 2 teaspoons
• Coriander seeds – 2 teaspoons (this can be a little lesser than the Cumin seeds)
• Shallots – 9-12 shallots
• Green chillies – 2 or 3 (as per your taste)
• Salt- as needed
• Oil – for tampering (can add little ghee with oil)

Read the Recipe of – Easy Drumstick Leaves Soup

Method

1. Pressure cook green gram beans with turmeric powder and garlic pods with adequate water (lest the gravy will be watery or the extra water be thrown out which flushes out the nutrients as well) until they are softly cooked so that it can be mashed well. 
2. Coarse grind the coriander seeds and cumin seeds and keep it aside. (The seeds need not be roasted)
3. Heat oil in a kadai, add finely chopped shallots and green chillies and cook them until the onion is well cooked and appear translucent. Chop the chilies as you want the dish to be spicy. Slit if you want it to be less spicy or chop into smaller pieces for richer spiciness. 
4. Add the coarsely ground coriander -cumin seeds powder and saute until the raw smell leaves. 
5. Now, add the cooked dal and required salt. Cook them all for 5-10 minutes.
6. The tasty mashed Green Gram Gravy/Pasi Payaru Masiyal is ready.

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Note –  1. Use just the required amount of water while cooking the green gram, so as not to make the curry too watery  and if on draining out the water, nutrients will be washed away.

2. You can also add mustard seeds and curry leaves for tampering along with the shallots and green chilies.

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Ashraf Hameeda T