Green gram curry / Pacha payar curry

Green gram curry / Pacha payaru curry is a traditional Kerala dish. The dry version is served with Kanji in Kerala. Throw in some shredded coconut to the dry version and it becomes "sundal", a traditional dish relished in Andhra and Tamil Nadu. However, a slightly watery version can be had with chapati as well.
Ingredients

• Green gram lentil - 200 gms (soaked for 4 hrs)
• Onion - 1 large
• Green chilli - 4
• Shredded coconut - 1/6th cup (only if making sundal)
• Sambar powder - 1/2 teaspoon (optional)
• Turmeric powder - 1/4th teaspoon
• Salt - as required

Seasoning two types (choose under preparation)

• Coconut oil or Any cooking oil - 1 teaspoon
• Mustard - 1 teaspoon
• Curry leaves - 1 sprig
• Red chilli - 2 (optional)

Preparation

1. Soak Green gram lentil for at least 4 hrs and keep it ready. Take all the above items in a pressure cooker and cook for 10 minutes. Make sure to pour generous amount of water as this lentil requires lot of water to cook. Allow the pressure to cool and season it according to your choice.

Seasoning types

The traditional way of seasoning here i.e, the Kerala style is to just pour coconut oil and throw in the curry leaves.

OR

If you do not like coconut oil for seasoning, you can follow the regular seasoning way with all the items under "seasoning" in the above list.

Note : Mine came out a little dry as I did not pour much water. 

Tip : If you like to make sundal then the type 2 seasoning is suitable.