Pack a punch to your menu with green grams
A meal in India is never complete without the power-packed dal curry. Considered a comfort food, different regions follow various preparation methods to make green gram a part of their daily menu. Moong beans or green gram have originated in India and have been cultivated for over 3,500 years. Its color varies from green, olive, yellow, brown, or black. Green gram is grown as a rotation crop along with rice and cereals. It has a growth period of 90-120 days. These lentils have a high amount of lysine, an amino acid.
Green gram in Ayurveda
Green gram is known as Mudga in Ayurveda, and it is mentioned as something that can slightly raise Vata dosha. But it is used to get rid of Kapha and Pitta dosha. Ayurveda says that green grams are good for eyesight, and it is said that the green variety is considered superior.
It is a satvik legume, and it nourishes tissues, and the high fiber content helps in proper digestion. Those with ulcers can use green gram or moong beans soups and throat and eye diseases. With high fiber content and low glycemic index, moong beans are often good for people with Type 2 Diabetes. It is iron-rich and hence given to children. Since it has folate, it is good for the growth of the fetus and is used as a supplement for pregnant women.
Green grams have easily digestible carbohydrates, and it causes less flatulence when compared to other legumes. The sprouted green grams are highly nutritious and increase immunity. Sprouted green grams are used in salads as it has anti-oxidant property that is about six times higher than regular beans. Green gram soup is said to reduce heat stress and fight allergies.
One can use the green gram powder on the face and skin. Packs made of green gram powder brighten the skin, treat acne and relieve itchiness. Those with sensitive skin can use moong powder instead of chemical soaps.
Here is a recipe using green grams that you can include in your menu to harness the superfood benefits.
Moong beans or green gram Thoran
Green gram – ½ cup
Cumin seeds – ½ tsp
Dried red chilies -2
Turmeric powder – ¼ tsp
Curry leaves – a sprig
Coconut oil – 1tsp
Mustard seeds – ¼ tsp
Shallots – 2-3 finely chopped
Garlic – 2 pods
Grated coconut – ¼ cup
Salt – as per taste
- Wash green gram thoroughly and soak it overnight for 8 hours
- Cook the green gram with little water for three whistles in a pressure cooker. It should be soft but not mushy.
- Grind grated coconut, garlic, cumin seeds, dried red chilies, and turmeric powder.
- Heat coconut oil in a pan, and splutter mustard seeds, curry leaves, and chopped shallots. Fry shallots till golden brown. Add the cooked beans, and mix them with ground coconut and sauté. After two minutes, turn it off.
- You can serve this with rotis, rice, kanji, or rice porridge.