Green Gram Curry

Name: Green Gram Curry
Yield: Serves 8 as a side curry
Cuisine: Sri Lankan
Ingredients: 800 g (1 lb 12 oz) unshelled peas or 300 g (10½ oz/2 cups) shelled or frozen peas; 8 cm (3¼ inch) piece rampe (pandanus) leaf*, cut into 1 cm (½ inch) pieces; 115 g (4 oz/¾ cup) raw cashew nuts; 80 ml (2½ fl oz/⅓ cup) coconut milk*, plus 250 ml (9 fl oz/1 cup) extra; 2 carrots, diced into small cubes; 8 cm (3¼ inch) piece lemongrass, white part only, very finely chopped; 1 teaspoon ground turmeric; 1 tablespoon korma spice mix (store-bought); 220 g (7¾ oz/1 cup) green gram* (dried mung beans), soaked in water overnight; 1 teaspoon ground cumin; ½ teaspoon salt; 1 clove garlic, thinly sliced; 3 cm (1¼ inch) piece ginger, thinly sliced; 1 red onion*, sliced; pinch of freshly ground black pepper; 60 ml (2 fl oz/¼ cup) coconut cream*; 1 sprig curry leaves, leaves picked; 1 thin green chilli*, sliced

Preparation info

Serves
8
as a side curry

Difficulty
Easy

Appears in

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

About

This mild vegetarian dish, made from green gram, fresh peas, cashews and carrot, is often served with biryani. It is also delicious on its own with steamed rice.

Ingredients

800 g (1 lb 12 oz) unshelled peas or 300

Asia
Sri Lanka
Colombo
Side dish
Gluten-free
Vegetarian
Spicy

Method

If using fresh peas, remove the peas from their pods and set aside. Drain the soaked green gram, then rinse and drain again. Put the green gram in a saucepan with 1.5 litres (52 fl oz/6 cups)