Pachai payaru kulambu (green moong dal curry)

Main Dish

4 servings

Easy

3 h 25 m

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creamy aromatic curry; scented with curry leaves and ghee.

Ingredients

• 1 cup of pachai payaru (green moong dal ; soaked for 3 hours and drain off water)
• 5 garlic (remove skin)
• 5 shallots (remove skin)
• 1/2 inch ginger (sliced)
• 1 tsp turmeric powder
• 1 tomato (sliced thinly)
• 1 tbsp plain curry powder
• 1/2 cup coconut milk/cream
• Salt for taste

For tempering :

• 1 1/2 tbsp ghee (/butter/oil)
• 1 tsp cumin seeds
• 2-3 dried red chilies (snipped to tiny pieces)
• 2-3 sprigs curry leaves

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Preparation

• Add dal, garlic, shallots, ginger, turmeric powder and 1/2 liter of water into a pot.
• Simmer till dal is half cooked.
• Add tomato, curry powder and season with salt.
• Continue to simmer to soften dal.
• Pour coconut milk, stir and remove from heat.
• Temper cumin, dried chilies and curry leaves in ghee.
• Pour over dal and stir.

Nava-k

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