Cherupayar Thoran | Green Moong Dal Stir Fry Using Coconut

Today I’m sharing another thoran recipe from Kerala. Cherupayar Thoranis mostly enjoyed along with steaming hot Kanji or rice porridge, pickle and Kerala papadam, one of the comfort food of Malayalees. The main ingredient as the whole green moong dal, stir fried along with ground coconut mixture is a dry recipe, used as a side dish for rice.

Here I have ground all the ingredients making the dish quick and easy. Alternatively, you can finely slice shallots, crush garlic and mix all together well with your hand and do rest of the cooking. Check out my other Kerala vegetarian side dish recipes; Cabbage Thoran.

Cherupayar Thoran | Green Moong Dal Stir Fry Using Coconut

Prep Time: 8 hours

Cook Time: 10 minutes

Passive Time: 8 hours

Ingredients:

How to make Cherupayar Thoran with step by step photos:

1. Wash and soak moong dal for at least 6 – 8 hrs or overnight.
   
2. Drain the water and put dal in the cooker with enough water just to cover it. Close the lid. After the first whistle, lower the flame. Cook it for 5 minutes.
   
3. After the pressure releases, open the cooker, you will find there is no water remaining. Keep it aside.
   
4. Grind together, shallots, garlic, coconut, chilly, turmeric, cumin and a little salt. Keep aside.
   

                             

5. Heat oil in a pan. Splutter mustard and curry leaves. Add the ground coconut mixture. Stir and cook for 3-4 minutes.

 

 

 

6. Add the cooked dal. Combine everything well. Cover with lid and cook for another 4-5. Stir often. Turn off the flame and serve hot with rice and

Cherupayar Thoran | Green Moong Dal Stir Fry Using Coconut

Recipe by Marina

Servings

4

servings

Prep time

4

hours 

Cooking time

10

minutes

Calories

300

kcal

Ingredients

• 1/2 cup Green moong dal Whole with skin

• 6-7 nos Shallots /small onions

• 3 cloves Garlic big

• 1/2 cup Coconut grated

• 1 big Green chilly mildly spicy

• 1 tsp Jeera

• 1/2 tsp Turmeric powder

• 1/2 tsp Mustard seed

• 2-3 tsp Coconut oil / vegetable oil

• 1 spring Curry leaves

• salt to taste

Directions

• Wash and soak moong dal for at least 6 – 8 hrs or overnight.
• Cook the soaked green moong with enough water and salt on high flame for 1 whistle and later for another 5 minutes.
• Grind together, shallots, garlic, coconut, chilly, turmeric, cumin and a little salt. Keep aside.
• Heat oil in a pan. Splutter mustard and curry leaves. Add the ground coconut mixture. Stir and cook for 3-4 minutes.
• Add the cooked dal. Combine everything well. Cover with lid and cook for another 4-5. Stir often. Turn off the flame and serve hot with rice and papadam.