Pin In Kerala, or atleast the parts that I am from, moong dal is usually preferred over toor dal. We make a curry with moong dal, any squash or cucumber we can get our hands on and also add coconut (but of course!). Oh wait, I actually have a recipe in here somewhere. Oh yes, here it is. Cherupayar Vellarikka Curry - yellow moong dal cooked with cucumber.
Yellow Moong Dal Tadka / Cherupayar Parippu Curry Serves: 4 What I Used: Yellow moong dal / split green bean / cherupayar - 1 cup Green chillies - 2, split Tomato - 1, chopped (optional) Turmeric powder - 1 pinch Salt - to taste For tempering: Oil - 1 tbsp Mustard seeds - ½ tsp Jeera / jeerakam - 1 tsp Ginger - ½ tsp, grated Red chillies - 2, torn into halves Curry leaves - a few Hing / asafoetida / kaayam - a pinch (optional) How to make Moong Dal Tadka: 1. Cook the dal in 4 cups water until soft or pressure cook for 3 whistles with turmeric, green chillies and tomato (if using). Let it cool. 2. Heat oil in a pan and add the ingredients for tempering. When the mustard seeds start popping and the red chillies start to change colour, add the cooked dal to this and mix well. Add salt. Pin
Pin In Kerala, or atleast the parts that I am from, moong dal is usually preferred over toor dal. We make a curry with moong dal, any squash or cucumber we can get our hands on and also add coconut (but of course!). Oh wait, I actually have a recipe in here somewhere. Oh yes, here it is. Cherupayar Vellarikka Curry - yellow moong dal cooked with cucumber.
Yellow Moong Dal Tadka / Cherupayar Parippu Curry Serves: 4 What I Used: Yellow moong dal / split green bean / cherupayar - 1 cup Green chillies - 2, split Tomato - 1, chopped (optional) Turmeric powder - 1 pinch Salt - to taste For tempering: Oil - 1 tbsp Mustard seeds - ½ tsp Jeera / jeerakam - 1 tsp Ginger - ½ tsp, grated Red chillies - 2, torn into halves Curry leaves - a few Hing / asafoetida / kaayam - a pinch (optional) How to make Moong Dal Tadka: 1. Cook the dal in 4 cups water until soft or pressure cook for 3 whistles with turmeric, green chillies and tomato (if using). Let it cool. 2. Heat oil in a pan and add the ingredients for tempering. When the mustard seeds start popping and the red chillies start to change colour, add the cooked dal to this and mix well. Add salt. Pin
