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Vorn (Green gram dal soup)

Vorn (Green gram dal soup) is nothing but moonga dali humman. It is usually prepared for the death anniversary function as well on the 13th day of the death. It is different from the usual moong dal humman (Refer my post on Pulse soups and curries (Part II)) in its seasoning. The taste and flavour are also different. You can also have it along with rice, chapattis, poori etc. This dish is healthy and nutritious and can be had along with ‘Kanji’ (rice porridge) as a fever diet. No onions and garlic have been added to the dish.

Ingredients

You need

  • ½ cup Green gram dal
  • Salt to taste
  • Water as required
  • 1 or 2 green chillies (or as per your spiciness level)

For seasoning

You need

  • 1 tbspn coconut oil
  • A small spoon mustard
  • A small spoon cumin seeds/jeera
  • 2 to 3 red chillies (or as per your spiciness level)
  • 5 to 6 pepper corns (Crush and use)
  • 1 sprig curry leaves
  • A pinch of Turmeric powder (Optional)
Ingredients required in seasoning Vorn (Green gram dal soup)

Method

Wash the green gram dal and put in the separator of a pressure cooker.

Green gram dal for cooking

If you do not have a separator you can very well use a wide mouth utensil which fits inside your pressure cooker. Add water and slit green chilli(s). Pressure cook until the dal is cooked. Actually green gram dal can be cooked even without a pressure cooker also but for faster cooking I use a cooker. I follow the pressure cooking time as follows: 1 whistle followed by 2 to 3 minutes on a low flame. Switch off the flame. Open the lid of the cooker once it is cooled down.

Cooked green gram dal

If you are using pressure cooker to cook the dal once cooked you have to break the lumps and add water before seasoning to get the desirable consistency of Vorn.

Take a kadai and heat coconut oil. Add mustard seeds and when they splutter add the jeera/cumin seeds. This is followed by addition of red chillies and then sauté for 1 to 2 seconds till the raw smell of the red chillies goes off. Then add the curry leaves and crushed pepper corns. You can add turmeric along with this if you are adding it. As soon as you add the pepper corns immediately add the cooked dal and mix uniformly and thoroughly. Add salt as required. The consistency of the dish is that it is thinner than the soup. After adding salt allow it to boil. Once vorn has boiled switch off the flame.

Adding dal to the seasoning
Dal added to the seasoning. In have not shown water addition in this picture just for convenience to understand
Vorn

Your Vorn (Green gram dal soup) is ready to be served.

Vorn (Green gram dal soup) ready to be served

Serve it with rice rice, chapattis, poori etc.

Tips

You should immediately add the dal to the seasoning as soon as you finish adding the pepper corns or else pepper corns will get burnt very fast. This will result in an off flavour for the dish. Always do the seasoning on a low flame

Karthyayani Pai (Padma)

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