Cherupayar Thoran | Green Moong Dal Stir Fry Using Coconut

Start by preparing dry coconut masala for the curry. Take the small mixie jar. Add in coconut, jeera, garlic pods and green chillies. Grind it to a coarse paste by adding few teaspoons of water if needed.

Cook the soaked green moong by adding it in a pressure cooker with just enough water to cove4 the moong. Along with it add turmeric and salt. Close the lid and cook for 5 minutes. Let the pressure release by itself.

Meanwhile start preparing the curry. Heat a frying pan with few teaspoons of oil. Once hot, splutter mustard seeds and other tempering ingredients mentioned below. Sauté sliced shallots for few seconds then add in dry masala powders. Followed by the ground coconut masala. Sauté then add the cooked moong. Combine everything well. Cook for few minutes and it’s ready to serve as a side dish for your meal.

Cherupayar Thoran | Green Moong Dal Stir Fry Using Coconut

Whole green moong dal, stir fried along with ground coconut mixture is a dry recipe, used as a side dish for rice.

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Prep Time 6 hours hrs

Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Side Dish

Cuisine Indian

Servings 4 servings

Calories 300 kcal

Equipment

• Pressure cooker
• frying pan

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

Instructions

 

• 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.