- Green Gram - 1 cup
- Grated coconut - 1/2 cup
- coconut milk - 1 cup (optional)
- Green chillies - 3
- Shallots - 3 sliced thin
- Curry leaves - 2 springs
- Turmeric powder - 1/4 tsp
- salt - to taste
- oil - 1 tbsp
- Mustard seeds - 1/2 tsp
- Dry red chilies - 2
Soak the green gram over night or for 3-4 hours and pressure cook it until soft and keep aside.
Grind together the coconut , turmeric powder, green chillies and 1 shallot (grind to a semi smooth paste adding 1/2 cup water).
Add the ground coconut paste into the cooked green gram , add salt to taste and bring to a simmer.
Pour in the coconut milk/water so that it forms a thick gravy - Warm it well and turn the flame off.
In a frying pan heat the oil and splutter the mustard seeds.
Add in the sliced shallots and dry red chillies and curry leaves and fry until golden brown.
Pour this into the green gram curry and mix well.
Serve with Puttu, chappathi or rice.