Green Moong Dal is a healthy and comforting curry made by cooking overnight soaked green moong dal with spice powders & onion and tomato. Green Moong Dal is divinely tasty and could be made quickly with soaked dal. Green Moong Dal recipe presented here with step by step pictures.
Green Moong Dal a popular kongunadu special dish made in most households here in Coimbatore.We call it pacha payaru kadanjathu locally in kovai. This is also called as Green GRam Curry.
About Green Moong Dal
The first time I tasted this was at my friends place and since then I’ve been trying.But it took me several attempts and all these years to get that perfect taste, texture of this curry.Not joking yes I made and shot this already 5 times, discarded the pics after tasting it…either the taste won’t be apt or the texture.Now finally I got the knack to get that perfect creamy texture and the taste was awesome too and as a bonus I could shoot it with a video too…so yayy!! I was very particular to post this dish only after I am completely satisfied with it as its one of the traditional dish very popular in Coimbatore and I didn’t want to mess it up.
It tastes best with rice, chapathi or even dosa so do try this and let me know how you liked it.Very healthy and tasty pacha payaru kadaiyal recipe finally here for you all.
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Green Moong Dal
Ingredients
- 1/2 cup green gram
- 10 nos small onion chopped
- 1 country tomato roughly chopped
- 1/2 tbsp coriander leaves for garnish
- salt to taste
- 2 and 1/2 cups water
To temper:
- 2 tsp oil
- 1/2 tsp jeera
- 2 nos garlic
- few curry leaves
- 1/2 tsp whole pepper
Spice powders:
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 heaped tsp coriander powder
Instructions
- Dry roast green gram in a kadai in low flame for at least 3-5 mins. Cool down, rinse it and set aside.
- In a pressure cooker heat oil - add jeera let it crackle then add curry leaves and garlic. Saute for few seconds then add chopped small onion.
- Saute till transparent. Then add tomato, pepper corns saute until it shrinks.
- Add turmeric powder, red chilli powder and coriander powder. Saute for a minute then add rinsed and drained green gram.
- Saute for a minute. Add water and pressure cook for 6 whistles in low medium flame.
- Let pressure release by itself , open switch on and mash it using a traditional mathu until its mashed well with whole green gram here and there.
- Add salt and coriander leaves. Let it for a quick boil and switch off. Serve Green Moong Dal with rice or chapathi!
Video
Notes
- No need of prior soaking for this curry.
- Do not add salt before pressure cooking else green gram will not get cooked properly.
- If water is more after pressure cooking then let it boil for few mins then mash it.If its too dry then add little water boil the curry then mash it.
- If you do not like whole pepper coming in mouth while eating, you can slightly crush it and add it.
- I prefer adding country tomato , but if you don't have add normal bangalore tomato itself.
- As most dal recipes this also thickens with time, you can add hot water and boil it incase if you are preparing well ahead of meal time.
How to make Green Moong Dal
- Dry roast green gram in a kadai in low flame for atleast 3-5 mins.Cool down, rinse it and set aside.In a pressure cooker heat oil – add jeera let it crackle then add curry leaves and garlic.Saute for few seconds then add chopped small onion.
- Saute till transparent.Then add tomato,pepper corns saute until it shrinks.
- Add turmeric powder,red chilli powder and coriander powder.Saute for a minute then add rinsed and drained green gram.
- Saute for a minute.Add water and pressure cook for 6 whistles in low medium flame.
- Let pressure release by itself , open switch on and mash it using a traditional mathu until its mashed well with whole green gram here and there.Add salt and coriander leaves. let it for a quick boil and switch off.
Serve with rice or chapathi!
Expert Tips
- No need of prior soaking for this curry.
- Do not add salt before pressure cooking else green gram will not get cooked properly.
- If water is more after pressure cooking then let it boil for few mins then mash it.If its too dry then add little water boil the curry then mash it.
- If you do not like whole pepper coming in mouth while eating, you can slightly crush it and add it.
- I prefer adding country tomato , but if you don’t have add normal bangalore tomato itself.
- As most dal recipes this also thickens with time, you can add hot water and boil it incase if you are preparing well ahead of meal time.
Rati
Awesome Recipes.I like all your recipes.
Sandhya
Am from coimbatore and this is a staple at my home. Our recipe doesn’t call for tomatoes though.
Meera Vignesh
i did everything.. but missed the salt part… added it to the pressure cooker and found that the green gram had not cooked well… any small change in the procedure brings a big change in the result. good i knew my mistake now.