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Green Moong Daal (pachai payiru masala) How to make gravy using Green MoongDaal.
Prep Time
10Minutes
Cook Time Passive Time
20Minutes 4 hoursSoaking time
Prep Time
10Minutes
Cook Time Passive Time
20Minutes 4 hoursSoaking time
Ingredients
Instructions
  1. Soak Green Moongdal in water for atleast 4 hours or soak them overnight.
  2. Pressure cook it with a pinch of salt & turmeric for upto 6 whistles. I prefer my daal to be completely mushy however you can reduce the number of whistles if you would like them to be bit crunchy
  3. Heat oil in a frying pan add mustard seeds, jeera seeds, curry leaves
  4. Saute for a minute
  5. Add finely chopped onions ,tomatoes, ginger garlic. Add all the spice powders one by one
  6. Keep it in low flame and continue sauteing until onions become translucent & tomatoes are partially cooked
  7. Now add the pressure cooked daal, add 1 cup of water and let the whole mixture boil for ten minutes in medium flame
  8. Adjust salt and at last garnish with coriander leaves
Recipe Notes

If you want to give a southindian twist to it, then make a smooth paste out of 1/4 cup grated coconut+1/2 tsp poppy seeds+1/2 tsp saunf.

2. Add 1/2 cup of milk and boil it for 5-10 minutes until the raw smell goes off

3. This creamy kuruma variation of Moongdal tastes delicious too. Try this variation and let me know how you liked it.



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