Green Gram Curry: Try This North Karnataka-Style Side Dish
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Add a touch of South India to the common green gram and get yourself a unique and satiable side dish - North Karnataka style Green Gram Curry. Relish the South Indian flavours with the aroma of curry leaves, mustard seeds combined with the goodness of sprouted, proteinaceous green gram. A great addition for a protein rich meal (those looking for a protein rich diet) and an ideal dish for the vegetarians. 

Try this flavourful and authentic recipe for Karnataka style Green Gram Curry or Hesaru Kaalu Palya. Sprouting is a major step in the preparation of the dish, which has its own health benefits followed by cooking and tempering with a few spices. This version of the green gram is a rather healthier and distinct option to get the benefits of the sprouted gram. Get a variety in your lunch through this dish along with a good amount of protein for all age groups, kids and adults alike.

Green gram or green whole moong dal is largely grown in Southeast Asia, including India. The moong bean is claimed to have originated in the 1,500 BC in the Indian subcontinent. Further, these were introduced to southern and eastern Asia, Africa, America, and West Indies, and were then spread to the tropics.

In fact, in terms of consumption as well, moong dal covers almost all regions of India. The boiled, sprouted, and cooked versions helps make it a versatile bean and thus a contributor to many dishes. The Karnataka-style Green Gram Curry, also known as the Hesaru Kaalu Palya, is hence a good source of protein and a delicious dish to be served with rotis, especially, sorghum roti, also known as Jolada Rotti. 


  • ½ cup green gram
  • 1 cup chopped onion 
  • 4-5 cloves garlic 
  • 3 green chillies 
  • 1 tsp cumin seeds 
  • ¼ cup coriander leaves
  • 1½ tsp salt
  • ¼ tsp turmeric powder

For tempering:

  • 2 tsp oil 
  • ½ tsp mustard seeds
  • ½ tsp white lentils 
  • A few curry leaves


  • Wash the green gram thoroughly and allow it to soak for at least three hours.
  • After soaking, drain the water.
  • Transfer the soaked dal on to a cotton/muslin cloth and tie the cloth firmly.
  • Allow the dal tied in the cloth to rest in a bowl for about 10 hours.
  • After 10 hours, the sprouted grains will appear, which are ready to cook. 
  • Now, transfer the grains to a pressure cooker and fill with water as required.
  • Pressure cook the sprouts by adding half a spoon of salt till one whistle.
  • Grind green chillies, garlic cloves, and coriander leaves and keep aside this masala to be used for tempering.
  • Start the tempering process by adding oil in a pan.
  • Add mustard seeds, white lentil and curry leaves and allow them to splutter for a minute.
  • Then, add onions and cook till their translucent stage.
  • Now, add the fine ground masala to the tempering mixture and cook till the raw smell disappears.
  • Transfer the cooked green gram to the pan and mix well.
  • Add turmeric and salt as per your taste.
  • Add water to adjust the consistency.
  • Mix well and cook for 5 minutes.