Green gram

Soaking whole dried green gram for 6–8 hours shortens the cooking time and helps it cook evenly; drain and rinse it before use. If you have not soaked it, allow extra time and check that the beans are tender.

Simmer soaked green gram in fresh water for about 25–35 minutes, until tender but still holding its shape. Unsoaked beans can take around 45–60 minutes; start checking for tenderness towards the shorter end of the range.

Yes. Soak the beans overnight, drain them well, then leave them in a clean jar or sprouting container, rinsing and draining twice daily until the shoots appear, usually within 1–3 days. Keep them refrigerated once sprouted and cook them thoroughly rather than eating them raw.

Keep dried green gram in an airtight container in a cool, dry cupboard, away from sunlight and moisture. Cooked beans should be cooled promptly, refrigerated in a covered container and used within 3–4 days.

Use cooked green gram in soups, stews and khichdi, a rice-and-lentil dish; it also works in spiced salads and sundal, a South Indian preparation tossed with coconut and seasoning. Add it to a curry near the end if it is already cooked, so the beans keep their shape.

Yes: cooked green gram can replace brown or green lentils in soups and stews, but it tends to stay firmer and more distinct. For a smooth dal, split and hulled green gram cooks more quickly and breaks down more readily than whole beans.

Green gram is milder and cooks into small, tender beans that often keep their shape; black gram has a more robust flavour and is commonly used split or ground in dishes such as dosa batter. Both work in curries and dals, but they are not a like-for-like swap when texture matters.