Step 1: Prepare Amla and Green Gram

Steam the amla for 5 minutes until slightly tender. Once steamed, remove the seeds and cut the amla into pieces. Soak the green gram in water for 10 minutes.

Step 2: Temper Spices and Sauté Vegetables

Heat 2 tablespoons of oil in a pressure cooker. Add mustard seeds, chana dal, and urad dal. Once the mustard seeds splutter, add cumin seeds and coriander seeds, and sauté briefly. Then, add garlic cloves, curry leaves, green chilies, dry red chili, and small onions. Sauté until the onions are translucent. Add sliced carrots and continue to sauté lightly.

Step 3: Add Amla and Powders

Add the steamed and deseeded amla pieces to the cooker. Sprinkle in hing (asafoetida) and turmeric powder, and sauté for about 50 seconds. Next, add sambar powder (1 tbsp), kulambu milagai powder (1 tbsp), and coriander powder (1.5 tbsp). Mix well to combine the spices with the vegetables.

Step 4: Cook in Pressure Cooker

Add water as required (enough to cover the ingredients and for the dal to cook). Add the soaked green gram, salt to taste, and plain red chilli powder (1 tbsp). Stir everything together. Close the pressure cooker with the lid and cook for 3 whistles on medium flame.

Step 5: Mash and Serve

Once the pressure is released, open the cooker. Mash the dal and vegetables lightly with a ladle to achieve a desired consistency. Serve the hot green gram and amla gravy with rice, optionally drizzled with ghee or coconut oil.

• This dish is highly beneficial for bone strength, especially for growing children and athletes.

• Amla (Indian gooseberry) is excellent for hair growth.

• Adding amla to this gravy is a great way to get children to consume it, even if they usually dislike it.

• Can be served with a drizzle of ghee or coconut oil for enhanced flavor.

• If you don't consume non-vegetarian food, this is a great protein-rich alternative.

• Whole green gram can be used instead of split green gram with skin.