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A Nutritious easy And Simple Green Gram and Vegetable Stir-Fry
Protein is essential for muscle building, strength, and growth, especially for those who work out. Many mistakenly believe that vegetarian foods lack sufficient protein, but this is a misconception. A person should ideally consume protein equivalent to their body weight in grams daily.
Equipment
- Nonstick Deep Pan For sautéing and cooking the ingredients.
- Spatula or Wooden Spoon For stirring and mixing the ingredients.
- Knife For chopping garlic, ginger, onion, carrot, and any other vegetables.
- Cutting Board For safe and convenient chopping of ingredients.
- Measuring spoons To measure ghee, spices, and other ingredients.
- Measuring cups For measuring liquids (if needed) and dry ingredients like soaked green gram.
- Mortar and Pestle (Optional) If you prefer to crush spices or nuts for added flavor.
- Serving Dish For plating the final dish.
- Lid To cover the pan while cooking, if needed.
- Grater If you choose to grate the ginger instead of chopping it.
Ingredients
- 3 cups thin coconut milk
- ¾ cup soaked whole green gram (sabut moong)
- 1 tbsp ghee
- 1 tbsp finely chopped garlic
- 1/2 tbsp finely chopped ginger
- 1 medium onion, chopped
- 1 medium carrot, peeled and cut into small cubes
- 1/4 cup sweetcorn kernels
- 1 bay leaf
- 1/2 inch cinnamon stick
- Salt to taste
- Crushed black peppercorn to taste
- 1 fresh red chilli, diagonally sliced
- 2 tbsps chopped spring onions greens
- Fresh coriander sprigs for garnish
Instructions
- First, take a non-stick deep pan and add ghee. Heat until it melts, then add garlic, ginger, and onion. Sauté until translucent.
- Now, add a bay leaf and cinnamon, and sauté for 1-2 minutes.
- Next, add carrot, sweet corn kernels, and salt. Mix everything together and cook for only 1 minute. Finally, add soaked green gram and mix well.
- Mix within the lean coconut drain and 1 glass water and blend well. Include smashed dark peppercorns and ruddy chilli and blend well.
- Bring the blend to a bubble, diminish the warm to moo and cook for 10-12 minutes.
- Include spring onion greens and blend well.
- Exchange the soup in a serving bowl, decorate with coriander sprigs and serve hot.
