Green gram dhal

Dhals /Lentils/Mung beans....world over they are known by many names...in our Indian kitchen,they are very widely used and every community has their own version of it...I believe an entire cookbook can be written on Indian dhals alone ! from the kollu paruppu ,pachai payir parruppu,the tomato paapu ,the dal makhani ,tadka dal...just to name a few the list is quite long...loaded with protiens and no trans fat or saturated fat these dhals form a nutritious part of our daily diet ! They are very versatile in the way that they can be cooked...sprouting them,adds to the nutrition content...they can also be roasted to eat as a snack or boiled with spices and made into a puree to be eaten with rice or roti !
Green gram dhal also known as pachai payuru paruppu or moong dhal is a very essential part of our diet !
A study published in 2008 in the "Journal of Agriculture and food chemistry" talks about mung beans lowering blood glucose, triglycerides and cholesterol and improve glucose tolerance...1 cup of cooked green gram contains 537mg of potassium,2.83mgs of iron and it has insoluble and water soluble fibre....I'd say that's plenty reasons to eat it more often and for me it's comfort food... a warm bowl of pachai payyir paruppu with rice and a crunchy vegetable poriyal to go with it...yum yum !!!

Pachhai payyir paruppu/Green gram dhal
Ingredients
Green gram dhal -1 1/2 cups
Small onions-10
Whole cumin-1 tsp
Green chillies-deseeded-2
Coriander leaves-tied in a bunch with some string-a few sprigs
Turmeric powder-1/2 tsp
Ginger- a tiny piece 
salt
Method
Wash the green gram
In a pressure cooker,add the green gram with 2 1/2 cups water
Add the onions,cumin,green chilli,ginger and the coriander leaves
Cook for about 4 whistles on the pressure cooker...take off the fire and let cool slightly until you can lift the lid.
Once the lid is removed,remove the coriander leaves and ginger,add salt.
Transfer to a clay/mud pot...you can use any vessel of choice
Using a wooden masher,stir vigorously until the green gram is beat into a puree with the onions,cumin and green chilli...taste at this stage
If ,it's too lumpy add a little warm water and beat again...check seasoning
Serve warm with rice...some do prefer it with roti...it's also quite nice with crusty bread...add a squeeze of lime if eating it with bread !!! ;))
This protein unlike other pulses is free of flatulence causing agents making it a perfect food for convalescents and for babies...It is especially rich in amino acids...also has calcium,phosphorous,magnesium,potassium and other B vitamins and cooking does not affect the protein profile of this seed !