Cherupayar is a green gram curry that uses whole moong beans. Moong beans are high in fiber, protein and antioxidants. They are also very tasty.
After soaking the moong dal overnight, the recipe comes together quickly. Ranjini whipped this up for us early one morning as part of our South Indian breakfast at The Turmerica.
Cherupayar – Green Gram Curry Recipe
Yields 4 servings
Prep Time 15 minutes plus soaking time
Cooking Time 45 minutes
Total 60 minutes
2 cups moon dal – soaked overnight in water
¼ cup coconut oil
1 teaspoon mustard seeds
2 dried red chillies
1 cup chopped shallots
6 – 10 fresh curry leaves
½ teaspoon turmeric
½ teaspoon Kashmiri chilli powder
1 ½ cup grated coconut
½ teaspoon cumin seeds
Water as needed
Drain and rinse the dal and then cook in a pressure cooker for 6 to 7 whistles. Alternatively, bring to a boil and then simmer in a saucepan until the dal are fork tender. Taste and add salt when they are soft and cooked. Set aside.
Heat the coconut oil in a wok and add the mustard seeds and chilies. When the mustard seeds pop and splutter, stir in the shallots and cook until golden brown.
Add the curry leaves and then stir in the dal, turmeric and chilli powder.
Place the grated coconut and cumin seeds in a food processor with a few teaspoons of water. Pulse and add more water as necessary to make a fine paste.
Add the coconut paste to the dal and then add enough water to make a gravy.
Enjoy the dal with Puri or rice.
Thank you for trying this facesplacesandplates.com recipe.