Today I`m posting an easy version of pachapayiru kadaiyal or green moong dal curry. Usually this curry made using an open vessel, particularly an earthen pot instead of pressure cooker. Either way we can do it, both tastes good, but obviously the traditional one will be a healthier option.
This curry is best suitable for hot steamed rice topped with some ghee, also can be paired up with dosa and roti. You can use sprouted moong also which takes very less time to cook. Let’s see the recipe.
Pachapayiru Kadaiyal (Whole green moong dal tadka)
- Recipe Cuisine: Tamilnadu
- Recipe Category: Rice/ Roti side dish
- Preparation Time: 10 mins + ( 8 hrs soaking optional)
- Cooking time: 15 mins
- Serves: 4
|Whole green moong dal||½ cup (soaked for fast cooking)|
|Shallots or Onion||10 or 1 medium size (chopped)|
|Tomato||1 medium size (chopped)|
|Tamarind (seeds removed)||2 small pieces|
|Turmeric powder||½ tsp|
|Water||½ cup or less (adjust as needed)|
|Castor oil (optional)||1 tsp|
|Mustard seeds||¼ tsp|
|Fenugreek seeds||½ tsp|
|Cumin seeds||½ tsp|
|Dry red chilli||2|
|Asafoetida/ Hing powder||¼ tsp|
|Curry leaves||1 sprig|
1. Soak dal for 8 hours or overnight and transfer it to a pressure cooker. To this add onion, tomato, tamarind pieces, green chilli, garlic, turmeric powder and salt.
2. Add in water and oil and bring it to boil.
3. Close with the lid and cook it for 3 whistles in medium flame. Once the pressure releases open the lid and smash the dal.
4. Season it with the items mentioned under `For seasoning` and garnish it with coriander leaves.
Enjoy it with hot rice 🙂
* Whole moong dal takes more time for cooking so it is better to soak it.
*Using castor oil while cooking dal is to avoid gastro issues and helps in easy digestion, but you can skip it if you don`t want to add.
*If you forgot to soak dal, dry roast it and cook in the same procedure for more time around 6 to 7 whistles to get the mashy consistency.
*You can also add tamarind paste or tamarind pulp instead of adding tamarind directly.