Pachapayiru Kadaiyal (Whole green moong dal curry)

Pachapayiru kadaiyal 1a

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

INGREDIENTS

                ITEM                 QUANTITY
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
Salt As needed
Green chilli 2
Garlic 5 cloves
Water ½ cup or less (adjust as needed)
Castor oil (optional) 1 tsp
Coriander leaves Few

For Seasoning

Oil 1 tbsp
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

METHOD

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.

Pachapayiru kadaiyal a3

2. Add in water and oil and bring it to boil.

Pachapayiru kadaiyal b

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.

Pachapayiru kadaiyal c

4. Season it with the items mentioned under `For seasoning` and garnish it with coriander leaves.

Pachapayiru kadaiyal d

Enjoy it with hot rice 🙂

Pachapayiru kadaiyal 2a

Notes

* 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.

3 Comments Add yours

    1. Thank you so much for the nomination ☺

      Like

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