Green gram-spinach gravy

Green gram-spinach gravy is high on fibre, low on calorie and is packed with lots of nutrition. This spicy gravy goes well with flat breads and rice.

Green gram is a high fibre legume rich in potassium and digestive enzymes. The capsaicin compound in chilli pepper which gives it a pungent flavour has anti-bacterial, analgesic and anti-diabetic properties. Spinach, which is known as palak in Hindi is rich in fibre besides vitamin A and C.

Green chilli pepper

Ingredients;
Green chilli pepper (sliced) - 7
Green gram - 100gm
Spinach (chopped) - 2cups
Onion -2 (chopped finely)
Garlic paste -2tsps
Ginger paste -1tsp
Cumin seeds -2tsps
Turmeric powder -2tsps
Curry powder/sambhar powder -2tps
Oil and salt - as required
Chopped coriander leaves -2tsps

Method:
Soak the green gram for 12 hours or overnight. Cook it in a pressure cook till done. In a frying pan, heat cumin seeds and one teaspoon of oil. When it splutters add the onions and sauté. Once the onions turn transparent stir in the pastes first and then all the powders. Add the spinach and one cup of water.  Cook over a low flame. Once the spinach is done add the cooked green gram and green chilli peppers. Boil for few seconds and remove from heat. Garnish with coriander leaves before serving.

Note: Sprouted green gram can be used to make this gravy.