Green Gram Gravy / Pachai Payaru Kuzhambu
Soak Tamarind in water for 20 minutes. Squeeze the juice and discard the waste.
Dry roast moong dal until nice aroma comes out.
Add them along with the other ingredients into the pressure cook for 3 whistles in medium flame. Switch off the flame.
Allow the pressure to release on its own.
Open the pressure cooker and mash the dal using a ladle. I used my hand blender to blend it roughly.
Heat oil in a wok add in mustard and cumin seeds. Allow them to splutter.
Add in onion and salt to taste and saute until glossy. Add in curry leaves and saute them.
Add in the mashed dal and the tamarind paste and allow them to cook. Add in the chilli Powder and Coriander powder and cook until the masals blend well.
Add in water and adjust the consistency. Cook until the masalas blend well.
Delicious and filling gravy is now ready to serve.