Here comes the Green Gram Vegetable! that too sprouted green gram. Commonly green gram is also known as Mung Bean. This is my second post on green gram vegetable. Sprouts are on my top list. It’s healthy and nutritious. This is the first time I have made sprouts at home else my mom makes Or I buy from market. I am married now so left to all by myself just followed simple steps for sprouting. I managed to get some great Green Gram Sprouts. Don’t worry I will share the steps with you how to make sprouts home and also Green Gram vegetable recipe!
Firstly buy green gram. Now take about a cup of green grams and soak in 1.5 cup water for a day. after 24 hours remove the water if any left. Take a linen Or cotton cloth. Place all the soaked green gram in the cloth. Wrap the cloth and keep it covered sprinkle some water on the cloth. Allow the sprouts to rest for a day. You will soon see sprouts coming out of green gram. You could continue to keep the grams in wet cloth for one more day if you want long sprouts. Now your sprouts are ready to be used for cooking purpose.
You could make a sprout salad, vegetable, curry anything you like. I can use my sprouts for sevpuri, panipuri Or be it any Indian Chat. Hope you also start using sprouts in your diet.
Today’s Green Gram vegetable is truly my own innovation. This time I used my own gut feeling and my own fusion of flavors. The output was amazing. Green Gram vegetable tasted superb I ate them with nachni pooris and rice. I had a hale and hearty meal day before.
Let me not go on and on………we shall move towards the recipe quickly.
Total Time: 35 to 40 mins
Serves: 4 to 5 people
Ingredients:
- 250 gms green gram sprouts
- 3 tbsp ghee (clarified butter) Or oil
- 7 to 8 curry leaves
- 1 onion chopped
- 1 t/s turmeric powder
- 1 t/s mustard seeds
- 1 t/s fenugreek seeds (methi seeds)
- 5 to 6 garlic cloves chopped
- 2 to 3 green chilies chopped finely
- 1.5 tbsp ambadi masala powder
- 1 tbsp garam masala powder
- 1 t/s fennel seed powder (saunf powder)
- 1 tbsp chat masala powder (optional)
- 1 tbsp red chili powder
- 1 t/s sugar
- 1 t/s asofoetida (hing)
- 1 cup water
- 4 tbsp coriander leaves
- salt for seasoning
Red Paste:
- 2 tomatoes chopped
- 6 to 7 curry leaves
- 5 to 6 tbsp roasted desiccated coconut
- 1 onion chopped
- 1 tbsp black sesame seeds
- 3 tbsp white sesame seeds
- 2 tbsp melon seeds (magaj)
- 2 green chilies chopped
- 1.5 tbsp poppy seeds (khus khus)
- 1 tbsp cumin seeds
- 3 to 4 cashew nuts
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 3 tbsp water
Method:
Firstly keep all spices and vegetables handy. Let’s make all paste now. For the red paste chop tomatoes. Combine tomatoes and curry leaves. Grind them into a processor until smooth paste is formed. Keep it aside.
For the white paste roast the desiccated coconut until light brown. You could toast them in oven Or roast them on a pan.
Combine roasted coconut and all the ingredients mentioned for white paste. Grind them into a processor until smooth paste formed. Add water if required. Keep this also aside.
Take a medium sized wok Or vessel. Add oil Or ghee and place on low fire. Once oil is hot add mustard seeds, hing, curry leaves, fenugreek seeds, garlic, green chilies, few coriander leaves, sugar.
Saute for a minute now add onion. Stir for a minute.
Add turmeric, red chili powder, ambadi masala, garam masala, chat masala, fennel seed powder. Stir all nicely.
It’s time to add the red paste. Cook the red paste for 2 mins. Keep stirring ensure it doesn’t stick to the bottom.
Now add the sprouts add little water to it. Cook for 3 mins more.
Add the white paste. Keep stirring and add the rest of water.
Cover with a lid and allow to cook for 15 to 20 mins more. Don’t forget to keep stirring and add salt for seasoning.
Keep checking add water if required. Check the taste if spice is required add little red chili powder. Remove the lid and cook for 2 to 3 mins more. Once the sprouts are tender and cooked. Your Green Gram vegetable is ready.
Garnish with coriander leaves. Serve hot with purees, rotis Or rice.
Tip:
- You could use matki Or chana sprouts instead of green gram.
- I have used ready-made Ambadi Masala Powder which is easily available in stores.
- You could pressure cook Or boil the green gram before making the vegetable. This will fasten up your process of cooking.
- Ensure you keep the fire/heat on low mode and use a wide bottomed pan else your vegetable might get burnt from bottom.
Enjoy Green Gram Vegetable!
Have a joyous day and take care of yourself 🙂
The printable version below:
- 250 gms green gram sprouts
- 3 tbsp ghee (clarified butter) Or oil
- 7 to 8 curry leaves
- 1 onion chopped
- 1 t/s turmeric powder
- 1 t/s mustard seeds
- 1 t/s fenugreek seeds (methi seeds)
- 5 to 6 garlic cloves chopped
- 2 to 3 green chilies chopped finely
- 1.5 tbsp ambadi masala powder
- 1 tbsp garam masala powder
- 1 t/s fennel seed powder (saunf powder)
- 1 tbsp chat masala powder (optional)
- 1 tbsp red chili powder
- 1 t/s sugar
- 1 t/s asofoetida (hing)
- 1 cup water
- 4 tbsp coriander leaves
- salt for seasoning
- Red Paste:
- 2 tomatoes chopped
- 6 to 7 curry leaves
- White Paste:
- 5 to 6 tbsp roasted desiccated coconut
- 1 onion chopped
- 1 tbsp black sesame seeds
- 3 tbsp white sesame seeds
- 2 tbsp melon seeds (magaj)
- 2 green chilies chopped
- 1.5 tbsp poppy seeds (khus khus)
- 1 tbsp cumin seeds
- 3 to 4 cashew nuts
- 1 tbsp fennel seeds
- 1 tbsp coriander seeds
- 3 tbsp water
- Firstly keep all spices and vegetables handy. Let’s make all paste now. For the red paste chop tomatoes. Combine tomatoes and curry leaves. Grind them into a processor until smooth paste is formed. Keep it aside.
- For the white paste roast the desiccated coconut until light brown. You could toast them in oven Or roast them on a pan.
- Combine roasted coconut and all the ingredients mentioned for white paste. Grind them into a processor until smooth paste formed. Add water if required. Keep this also aside.
- Take a medium sized wok Or vessel. Add oil Or ghee and place on low fire. Once oil is hot add mustard seeds, hing, curry leaves, fenugreek seeds, garlic, green chilies, few coriander leaves, sugar.
- Saute for a minute now add onion. Stir for a minute.
- Add turmeric, red chili powder, ambadi masala, garam masala, chat masala, fennel seed powder. Stir all nicely.
- It’s time to add the red paste. Cook the red paste for 2 mins. Keep stirring ensure it doesn’t stick to the bottom.
- Now add the sprouts add little water to it. Cook for 3 mins more.
- Add the white paste. Keep stirring and add the rest of water.
- Cover with a lid and allow to cook for 15 to 20 mins more. Don’t forget to keep stirring and add salt for seasoning.
- Keep checking add water if required. Check the taste if spice is required add little red chili powder. Remove the lid and cook for 2 to 3 mins more. Once the sprouts are tender and cooked. Your Green Gram vegetable is ready.
- Garnish with coriander leaves. Serve hot with purees, rotis Or rice.
sarita says
Hi Maria,
that cooking pot looks unusal. is it copper bottomed
what pot do you use when you dry roast fresh grated coconut. I use alumumium kadia on low flame but it sticks to the bottom. I rarely roast the coconut till light brown as it sticks. i stir constanty but no luck
thanks
sarita
maria says
Sarita I have used a iron skillet pan, you could try a copper base pan or a iron pan. Hope this information helps you thanks.
sarita says
thanks. that must be very heavy. can you use the black chappati tawa for roasting or will it spoil the chappatis – if pan used for other things
maria says
Sarita I use mostly the old chapati or iron skillet for roasting the masalas. If you use your chapati pan then it won’t do justice to your chapatis.
Annie says
Maria, I made this recipe tonight and my boyfriend and I thought it was just extraordinary, an amazing combination of flavors. (I could not find the ambadi masala so just went up a bit on both the garam and chaat masalas.) I’ve made a few of your recipes now and pretty much plan to work my way through the entire website. Very best wishes to you, and all respect and admiration.
maria says
Hey Annie,
Thanks for coming here 🙂 I am glad you and your boyfriend both liked the vegetable. Yeah do try other recipes as well and keep me posted how they were? thanks a ton your words are quite positive! Have fun while cooking girl.
Love,
Maria
Jan says
Hello,
What is ambadi masala?
maria says
Hi Jan,
Ambadi masala is a ready-made masala I have used which is easily available in India. It’s generally used while making usals, vegetables Or dried sprouts. Hope this helps you.
Love,
Maria
maria says
Hi Julia,
You can replace ambadi masala with garam masala. I will soon update you with Ambadi masala Recipe.
Love,
Maria
sunita says
hi maria
thanks a ton for your aloo subzi dry and this recipe also. I was waiting for this recipe maria believe me. On sunday i will be making this for sure.
take care lv
sunita
maria says
Hey Sunitha! hope you doing great ? You are welcome Sunita. Do try them and lemme know how was it? Have a nice weekend 🙂
Love,
Maria