If you are using dry green gram, soak this in hot water for 4-5 hours. 1.5 cups dry green gram will yield almost 4 cups of soaked green gram. Then, drain and pressure cook with 2-2.5 cups water for 2 whistles. Do not overcook the green gram and make it mushy. If you are using canned green gram, this step can be skipped. Use about 4 cups for the recipe.

In a deep bottomed pan, heat coconut oil. Once it turns hot, add cumin seeds and fennel seeds. Let them splutter.

Next add in cinnamon stick, cloves, green cardamom, 1/2 tsp nutmeg powder. Saute in low heat such that the flavours are released well.

Now add in the finely chopped onions, saute until they turn translucent. Next add the finely chopped tomatoes, season with some salt and saute until they get cooked well but not mushy.

Once the tomatoes are well cooked, add in turmeric powder, spicy red chilly powder and dhania (coriander seeds) powder. Saute for a few minutes until the flavours are released well.

Now, add in the cooked green gram along with water (if any). Mix everything well. Let this simmer for 5 minutes.

At this stage, lower the heat and add coconut milk. Mix thoroughly and let this simmer in low heat for 3-4 minutes. Keep stirring in between to avoid the coconut milk from curdling and curry getting stuck to the bottom of the pan.

Add some water if it is turning out to be thick. Once the curry is almost done, add the remaining 1/2 tsp nutmeg powder and kashmiri red chilly powder. Mix well, simmer for a minute and turn off the heat. Garnish with chopped coriander leaves and serve hot with rice, dosa, appam, chapathi.