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North Karnataka style Hesaru Kaalu Palya | Green Gram Curry

Praneetha A Goutham
Simple and delicious north karnataka style hesaru kaalu palya or green gram curry recipe, one of the best sources of protein for vegetarians.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dinner, Lunch
Cuisine Indian, Karnataka
Servings 4

Ingredients
  

  • 1 cup green gram / mung bean
  • 2 to 3 teaspoons cooking oil
  • 1 teaspoon mustard seeds
  • 0.5 teaspoon cumin seeds
  • 0.5 teaspoon turmeric powder
  • a pinch of asafoetida
  • 4 to 5 nos. green chillies - , more or less as per taste
  • 1 sprig curry leaves
  • 3 nos. onions - , finely chopped
  • 3 nos. tomatoes - , finely chopped
  • 1.5 teaspoons red chilly powder - , more or less as per taste
  • salt - as per taste
  • 3 to 4 sprigs fresh coriander leaves - , finely chopped

Instructions
 

  • Soak green gram in 2 cups hot water for 1 hour. Then, drain away the water and pressure cook with 1.5 cups of fresh water upto 2 to 3 whistles.
  • Take a pan or kadai, heat it and add oil. Once oil is heated up, add mustard seeds. Let them splutter. Add cumin seeds and let them turn brown. Next add turmeric powder, asafoetida, green chillies and curry leaves. Saute for a few minutes.
  • Next, add the chopped onions and saute until they turn light brown. Now, add chopped tomatoes and saute until they turn soft but not mushy. You can add some salt at this point so as to speeden up the cooking process.
  • Once onions and tomatoes are cooked well, add red chilly powder and cooked green gram. Mix everything well. Add more salt if required. Leave it dry or add some water and simmer for about 5 minutes in low-medium heat. If you find it to be thick add some more water and simmer until desired consistency .
  • Finally, turn off the heat and add chopped coriander. Serve with chapati or jowar roti.

Notes

  1. Hesaru Kaalu Palya can be served dry or as a curry. It is your choice. We prefer it as a curry and hence I have added water to get the desired consistency.
  2. As it cools, the consistency of the curry gets thicker. So, if you are serving after some time, you might want to add more water and re-heat or make it slightly watery initially.
  3. The quantity of green chillies and red chilly powder can be altered as per taste.
  4. You can also add fresh grated garlic or garlic paste in the tempering.
  5. Typically, this is served with jowar roti. You can serve with any flatbread of your choice.
  6. I have missed adding curry leaves, if you notice in the video, as I couldn't find them for quite a few weeks here. But do not miss adding them. You can also use dry curry leaves if you don't find fresh ones.
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