Cheru Payar Parippu Curry, Split Moong Dal Curry, Split Green Gram Curry

3.7, 23 reviews

Happy Navratri in advance..

Recipe Details  
 
3.7, 23 reviews

Posted by
Posted on 30, Dec 2011
Serving 5-6 people
Ready in 30 minutes
Post Views 14.3 K views
Post Rating 3.70 out of 5 , from 23 reviews
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Ingredients
  • Split Green gram, Moong dal - 100 Gms or ½ cup
  • Water to cook the green gram - 1 ½ cup
  • Salt to taste

For Coconut paste:

  • Grated coconut - ⅓ cup
  • Green chilli - 1 Nos
  • Kashmiri red chilli powder - ⅛ Teaspoon
  • Turmeric powder - ¼ Teaspoon
  • Cumin seeds - ½ Teaspoon
  • Garlic - 1 clove
  • Red pearl Onions - 1 Nos
  • Salt - ½ Teaspoon
  • Water as required

For tempering:

  • Grated coconut - 1 Tablespoon
  • Red Pearl Onions - 2 Nos, chopped
  • Dried Red chilli - 1 Nos
  • Mustard seeds - 1 Teaspoon
  • Curry leaves - 1 sprig
  • Coconut oil - 1 ½ Tablespoon
Directions
  1. Dry roast the split dal until it changes the color slightly and a nice roasted aroma comes.
  2. Remove from heat and wash well. Drain the water completely.
  3. In a pressure cooker, add in the roasted dal and sufficient water. Mix well and pressure cook for 1 whistle or until cooked well. Remove from heat and let it sit until the pressure is settled down.
  4. Grind together the ingredients mentioned in 'For Coconut paste' and make a coarse paste.
  5. Add this into the cooked dal and stir well for 3-4 minutes on low heat. Adjust salt and water, if required.
  6. Once the curry is hot, remove from heat and set aside.

Tempering:

  1. Heat coconut oil in a pan, splutter mustard seeds.
  2. Add in the dried kashmiri red chilli and saute for few seconds.
  3. Then add the chopped pearl onions, curry leaves and 1 tablespoon of grated coconut, fry till the grated coconut is golden brown.
  4. Pour this over the curry and mix well.
  5. Serve hot with rice.
3.7, 23 reviews

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