Pachai payaru kulambu is a South Indian style green moong dal curry recipe made with whole green moong, onions, tomatoes and spices. It can be had with both steamed rice and roti. Instead of green moong you can also use sprouted moong in this recipe.
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Pachai payaru kulambu | Green moong dal recipe
Equipment
- 1 Pressure Cooker 2 or 3 ltr
- 1 tadka pan or small kadai
Ingredients
To pressure cook
- 1/3 cup whole moong dal / green gram dal
- 1 large tomato
- 3 to 4 garlic cloves
- 1 tsp ghee
- ½ tsp turmeric powder
- ¼ tsp asafoetida
- Salt to taste
- 1 ½ + 1 cup water
To temper
- 1 tbsp oil or ghee
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp split urad dal
- ½ tsp chana dal
- 1 small onion chopped
- 1 sprig curry leaves
- 2 green chillies
- 1 dry red chili
- ½ tsp red chili powder
- 1 tsp coriander powder
- Or
- 1 tsp sambar powder
- Coriander leaves for garnishing
Instructions
- Wash and soak green gram for 2 hrs in water.
- In a pressure cooker add soaked green gram, chopped tomatoes,turmeric powder, salt, garlic cloves, ghee, 1 cup water and pressure cook in high flame for 5 whistles and simmer for 10 minutes.
- Let the pressure release naturally.
- You can mash the cooked dal with a wooden masher or hand blender.
- Meanwhile, heat oil / ghee in a pan. Add mustard seeds.
- Once the mustard seeds crackle, add split urad dal and chana dal. Once the dals are browned add cumin seeds.
- Then add chopped onions, green chillies, curry leaves and saute till onions turn translucent.
- Add red chili powder, coriander powder, garam masala, mix well and switch off the flame.
- Add the mixture to the cooked dal in the pressure cooker.
- Mix together, bring it to boil and then simmer for 5 minutes.
- Switch off the stove.
- Serve with rice or roti.
Notes
- You can skip soaking. If not soaking, increase the cooking time. Pressure cook in medium flame for 6 whistles and simmer for around 12 minutes.
- You can roast the whole moong and proceed with the recipe. Roasting the green moong imparts a wonderful flavor. Roasting the moong dal and whole green moong is a common practice in South India.
- You can add sambar powder instead of red chili powder, coriander powder and garam masala.
How to make Pachai payaru kulambu | Green moong dal recipe
Cooking instructions with step by step pictures
Wash and soak green gram for 2 hrs in water.
In a pressure cooker add soaked green gram, chopped tomatoes,turmeric powder, salt, garlic cloves, ghee, 1 cup water and pressure cook in high flame for 5 whistles and simmer for 10 minutes.
Let the pressure release naturally.
You can mash the cooked dal with a wooden masher or hand blender.
Meanwhile, heat oil / ghee in a pan. Add mustard seeds.
Once the mustard seeds crackle, add split urad dal and chana dal. Once the dals are browned add cumin seeds.
Then add chopped onions, green chillies, curry leaves and saute till onions turn translucent.
Add red chili powder, coriander powder, garam masala, mix well and switch off the flame.
Add the mixture to the cooked dal in the pressure cooker.
Mix together, bring it to boil and then simmer for 5 minutes.
Switch off the stove.
Serve with rice or roti.
Notes
- You can skip soaking. If not soaking, increase the cooking time. Pressure cook in medium flame for 6 whistles and simmer for around 12 minutes.
- You can roast the whole moong and proceed with the recipe. Roasting the green moong imparts a wonderful flavor. Roasting the moong dal and whole green moong is a common practice in South India.
- You can add sambar powder instead of red chili powder, coriander powder and garam masala.
Please checkout other dal recipes,