Green Gram Recipe – Authentic South Indian Moong Dal with Coconut

Last Updated on 4 months by Neha Deshmukh

Green Gram Recipe – Authentic South Indian Moong Dal with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a simple yet incredibly flavorful South Indian green gram dish. It’s something my grandmother used to make, and the aroma always filled the house with warmth. This isn’t just a recipe; it’s a little piece of my childhood, and I’m so excited to share it with you. It’s perfect as a side with rice, or even as a light snack. Let’s get cooking!

Why You’ll Love This Recipe

This green gram (moong dal) recipe is a winner for so many reasons. It’s quick to make – ready in under 30 minutes! – and uses ingredients you likely already have in your pantry. But the best part? The incredible flavor! The combination of the earthy green gram, fragrant coconut, and the lively tempering is just chef’s kiss. It’s comforting, healthy, and seriously addictive.

Ingredients

Here’s what you’ll need to make this delicious green gram dish:

• 0.5 cup green gram (moong dal) – about 100g
• 5 small onion, finely sliced
• 3 garlic cloves, minced
• 1 green chilli, slit lengthwise
• 0.25 cup grated coconut – about 30g
• A tiny pinch of turmeric powder
• 0.25 teaspoon pepper powder
• Salt to taste
• 2 teaspoon coconut oil – about 30ml
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon jeera (cumin seeds)
• A small sprig of curry leaves

Ingredient Notes

Let’s talk about a few key ingredients that really make this recipe shine:

• Coconut Oil: Don’t even think about skipping this! Coconut oil adds a beautiful aroma and authentic South Indian flavor. It really elevates the whole dish.
• Mustard Seeds: These little guys are essential for tempering. When they splutter in hot oil, they release a fantastic nutty flavor.
• Curry Leaves: Fresh curry leaves are a must. They add a unique, citrusy aroma that’s so characteristic of South Indian cuisine.
• Green Gram (Moong Dal): I prefer using the split green gram (moong dal) for this recipe as it cooks faster. It’s a fantastic source of protein and fiber too!

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make this amazing green gram dish:

1. First things first, soak the green gram overnight. This helps it cook evenly and become nice and soft. Give it a good rinse in the morning.
2. Now, cook the soaked green gram in a pan with about 2 cups of water and a pinch of salt. Cook until it’s soft but still holds its shape – you don’t want it mushy! Drain any excess water.
3. Heat the coconut oil in a pan over medium heat. Once it’s hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
4. Next, add the jeera (cumin seeds) and curry leaves. Let them sizzle for a few seconds until fragrant.
5. Add the sliced onions, minced garlic, and slit green chilli. Sauté until the onions turn translucent and slightly golden.
6. Now, sprinkle in the turmeric powder, pepper powder, and salt. Give everything a good mix and sauté for another minute.
7. Add the grated coconut and sauté for about 2 minutes, until it’s lightly toasted.
8. Finally, add the cooked green gram to the pan. Toss everything together really well, cover the pan, and cook for another 2 minutes. This allows all the flavors to meld together beautifully.
9. Fluff up the mixture with a fork and serve warm!

Expert Tips

• Don’t overcrowd the pan when tempering the spices. This will lower the oil temperature and prevent them from spluttering properly.
• Adjust the amount of green chilli to your spice preference.
• If the green gram seems a little dry, add a tablespoon or two of water while cooking.

Variations

• My friend Priya loves adding a squeeze of lime juice at the end for a little extra zing. It’s delicious!
• For a richer flavor, you can add a tablespoon of ghee along with the coconut oil.
• My mom always adds a chopped tomato along with the onions for a slightly tangy flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any animal derivatives.

Gluten-Free Adaptation

This recipe is also naturally gluten-free. You don’t need to make any changes.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the green chilli to half or omit it altogether.
• Spicy: Add another green chilli or a pinch of red chilli powder.

Festival Adaptations (Onam, Pongal)

This green gram dish is often made during Onam and Pongal festivals in South India. It’s a simple yet auspicious offering and a delicious part of the festive meal.

Serving Suggestions

This green gram dish is incredibly versatile! You can:

• Serve it with hot steamed rice and a dollop of ghee.
• Enjoy it as a light snack on its own.
• Pair it with roti or paratha for a complete meal.
• Serve it as a side dish with sambar and rasam.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

What is the best way to soak green gram (moong dal)?

Soaking overnight is ideal. It softens the dal and reduces cooking time. If you’re short on time, you can soak it for at least 30 minutes in warm water.

Can I use a pressure cooker to cook the green gram?

Yes, you can! Cook the soaked green gram with 1 cup of water for 2-3 whistles. Be careful not to overcook it.

What is the significance of tempering in South Indian cooking?

Tempering (or tadka) is a crucial step in South Indian cooking. It infuses the oil with the flavors of spices and herbs, creating a fragrant and flavorful base for the dish.

Can I substitute coconut oil with another oil?

While coconut oil is preferred, you can use vegetable oil or sunflower oil as a substitute. However, the flavor won’t be quite the same.

How can I adjust the consistency of the green gram dish?

If you prefer a drier consistency, cook uncovered for a few minutes longer. For a slightly wetter consistency, add a tablespoon or two of water.

What are some other dishes I can make with green gram?

You can make moong dal khichdi, moong dal soup, or even moong dal ladoos! It’s a very versatile ingredient.