Paasi Payaru Kuzhambu / Whole green moong dal curry
Note:
1. This particular recipe calls for the use of paasi payaru - whole moong dal, however, Ayah equally often made the recipe using Thattai Payiru (lobia / black eyed peas) to which she also added fresh / dried salted mango and the thicker stems of whatever Indian spinach she had on hand. I will post the recipe for this later.
2. This recipe makes four generous serves, you can halve it. It also stores well in the refrigerator for at least a week - it was my go to quick cook Indian dinner as a time starved young post grad.
Ingredients:
1/2 cup whole green moong dal (paasi payaru), soaked for about an hour and drained
Water to soak the dal (~ 1 cup)
Water to boil the dal (~ 2 cups)
1 big onion, diced (3/4 inch cubes)
1 big tomato, diced (3/4 inch cubes)
4 pods garlic, smashed with skin on
2 heaped teaspoons sambhar powder
1 small lime size ball of tamarind, soaked in ½ cup warm water and extracted (alternatively, 1 teaspoon tamarind paste, dissolved in ½ cup warm water)
Salt to taste (~2 teaspoons)
Tempering:
1 tablespoon cooking oil
1 teaspoon mustard seeds
1 teaspoon urad dal
2 dried red chillis, broken into halves
1 teaspoon cumin seeds
½ teaspoon asafoetida / hing / perungayam
1 sprig curry leaves
Optional for garnish: a few coriander leaves
Method:
1. Soak the moong dal in water for about an hour – the water must be at least about one inch above the dal.
1/2 cup whole green moong dal (paasi payaru), soaked for about an hour and drained
Water to soak the dal (~ 1 cup)
2. Drain the soaked dals and transfer to a pressure cooker with about 2 cups water and a teaspoon of salt. Cook for 4 whistles.
Water to boil the dal (~ 2 cups)
Salt to taste (~1 teaspoon)
3. Once the pressure is released, open the pressure cooker and check if the dal is cooked – if you press them, they should mash easily, but still retain shape. If the dal is not yet cooked, pressure cook again for another whistle. Set aside, do not drain the water.
4. In a saucepan, heat the oil and add the mustard seeds. Once the mustard seeds splutter, add the urad dal and fry till golden brown. Add the chillies and still till it darkens slightly. Add the cumin seeds, hing and the curry leaves.
1 tablespoon cooking oil
1 teaspoon mustard seeds
1 teaspoon urad dal
2 dried red chillis, broken into halves
1 teaspoon cumin seeds
½ teaspoon asafoetida / hing / perungayam
1 sprig curry leaves
Optional: Reserve some of the tempering for garnish, to pour on the curry while serving.
5. Next add the onion and saute for a few seconds until translucent. Then add the tomatoes and the remaining salt. Saute for about a minute until the skin of the tomato starts peeling.
1 big onion, diced (3/4 inch cubes)
1 big tomato, diced (3/4 inch cubes)
Salt to taste (~1 teaspoon)
6. Add the sambhar powder and saute for about a minute until the raw smell goes off
2 heaped teaspoons sambhar powder
7. Next add the smashed garlic pods, tamarind paste and the moong dal with the cooking water. Make sure the flame is at medium, partially cover and cook the curry until it thickens slightly.
4 pods garlic, smashed with skin on
1 small lime size ball of tamarind, soaked in ½ cup warm water and extracted (alternatively, 1 teaspoon tamarind paste, dissolved in ½ cup warm water)
8. Taste and add more salt / sambhar powder / water as required.
9. Remove from flame and garnish with coriander leaves, if using, and the remaining tempering. Serve hot with steamed rice and vegetables of choice.
Optional for garnish: a few coriander leaves
Serves: 4
Apprentice Rating: Nil, but fairly easy to make
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