Green gram thoran (payar thoran) is the perfect side dish to kanji (Rice Porridge) and it is a Malayali’s comfort food. Most mallus have grown up eating this and we love to add some spicy pickle and pappadam when we combine everything. It’s highly nutritious and keeps you feeling full for long. In this recipe, I have added some banana stem to the green gram to make it healthier and give you many more benefits. My family loves payar thoran and kanji so much that they could have it for all meals. Hope you enjoy it just as much 🙂

Time: 

• Prep time – 10 minutes 
• Cook time – 30 minutes 

Ingredients: 

• Whole Green Gram – 1/2 cup
• Banana Stem (Finely Chopped) –  1 cup (OPTIONAL)
• Water – 1.5 cups
• Freshly Grated Coconut – 3/4 cup
• Indian Green Chilly (Ends trimmed off) – 2
• Garlic  – 2 Pods
• Turmeric Powder – a pinch
• Cumin seeds – 1/2 tsp
• Shallots (Sliced) – 3
• Salt to taste
• For tempering:
  • Coconut Oil – 1 tbsp
  • Mustard Seeds – 1/2 tsp
  • Dried Red Chillies (Torn into smaller pieces) – 1
  • Shallots (Sliced) – 3
  • Curry Leaves – 15

Method: 

1. Wash the lentils and place it in a pressure cooker. Add the water and pressure cook the green gram till it is cooked through but not mushy (If you are not using a pressure cooker, soak the gram overnight and cook with water till done)
2. Meanwhile, cook the banana stem in some water for 10 minutes
3. Using a grinder, grind the following for 5 seconds. It needs to be coarsely ground and not smooth:
   1. Grated coconut
   2. Green chillies
   3. Garlic
   4. Turmeric powder
   5. Shallots and
   6. Cumin seeds
4. Add the ground ingredients and cooked banana stem to the cooked green gram and stir for 5 minutes 
5. In a small pan, heat the coconut oil. When the oil is warm, add the mustard seeds and let it splutter for a few seconds. Then add the remaining tempered ingredients and saute till the shallots turn brown
6. Add the tempered ingredients to the green gram and mix well