A healthy and mildly-spiced Kerala style curry prepared with green gram (moong dal) and coconut milk. It goes well with chapathi, puttu and appam.
Cherupayar Thenga Pal Curry
Ingredients
- ¾ cup green moong dal/ Cherupayar
- 1 big onion chopped
- 1 big tomato chopped
- 1 tsp ginger-garlic paste
- Few curry leaves
- 2 green chillies chopped
- ¼ tsp asafoetida
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chilly powder
- 1 tsp cumin seeds
- 2 medium potatoes boiled and cut into big cubes
- ½ cup coconut milk
- 1 tbsp coriander leaves
- 1 tbsp oil
- Salt to taste
Instructions
- Pressure cook the moong dal with enough water and a pinch of turmeric powder until the dal is soft but not mushy.
- In a kadai, heat oil. Add cumin seeds and when it splutters, add asafoetida, onions, ginger -garlic paste, green chillies and curry leaves. Saute till onions are pink.
- Add the tomatoes, turmeric powder, coriander powder and red chilly powder. Mix well and fry till oil separates.
- Add the cooked moong dal, salt and required quantity of water to make it a medium gravy. Boil for 5 minutes.
- When boil comes, add coconut milk and boil for another 2-3 minutes. Add coriander leaves and mix well.
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