Pacha Payar Curry

I don't make pacha payar (Green gram) curry often because we love the dried version - like pacha payar sundal or poriyal. This gravy is an awesome combination for chapathi.



Ingredients:
Pacha Payar (Green gram) - 200 grams
Ginger/Garlic paste - 5 grams
Onions - 75 grams
Tomatoes - 50 grams
Bajji molaga (banana capsicum) - 2 nos
Garam masala powder - 10 grams
Coriander powder - 10 grams
Chilly powder - 5 grams
Salt and Turmeric powder - to taste

To temper:
Oil - 10 grams
Mustard - 5 grams
cumin - 3 grams
curry leaves - few
coriander leaves - few

Method:

• Soak the pacha payar for 8-10 hours or overnight.
• Pressure cook the pacha payar with salt and turmeric powder for one whistle and simmer for about 2 minutes
• Finely chop the onions, tomatoes, bajji molaga.
• In a kadai, pour oil and add the mustard.
• Once mustard splutters, add the cumin seeds, curry leaves. Fry for about 30 secondds.
• Add the chopped onions, ginger/garlic paste and bajji molaga. Fry until onions turn translucent.
• Add the tomatoes, salt, coriander powder, garam masala powder and chilly powder.
• Mix well. Pour a little water, cover and cook for about 5 minutes.
• Add the cooked pacha payar. Mix well. Check for salt. Cook for another 2 minutes.
• Garnish with coriander leaves.

Pacha Payar Curry is ready!! Serve with chapathis/rotis.

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