Green Moong Dal | Green Gram Curry

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

Green Moong Dal is one of the nutritious side dish for rice, roti, chapathi etc. Green Moong Dal is made in many variations and here am sharing one of the popular from the Kongunadu cuisine. Green Moong Dal Recipe with step by step pictures and video.

Prep Time15 minutes mins

Cook Time30 minutes mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup green gram
• 10 nos small onion chopped
• 1 country tomato roughly chopped
• 1/2 tablespoon coriander leaves for garnish
• salt to taste
• 2 and 1/2 cups water

To temper:

• 2 teaspoon oil
• 1/2 teaspoon jeera
• 2 nos garlic
• few curry leaves
• 1/2 teaspoon whole pepper

Spice powders:

• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder
• 1/2 heaped teaspoon 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.

Nutrition Facts

Green Moong Dal

Amount Per Serving (125 g)

Calories 160 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 0.4g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 24mg1%

Potassium 569mg16%

Carbohydrates 25g8%

Fiber 7g29%

Sugar 4g4%

Protein 9g18%

Vitamin A 493IU10%

Vitamin C 8mg10%

Calcium 69mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Green Moong Dal

1. 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.
   
2. Saute till transparent.Then add tomato,pepper corns saute until it shrinks.
   
3. Add turmeric powder,red chilli powder and coriander powder.Saute for a minute then add rinsed and drained green gram.
   
4. Saute for a minute.Add water and pressure cook for 6 whistles in low medium flame.
   
5. 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.