Green Moong Dal a popular kongunadu special dish made in most households here in Coimbatore.We call it pacha payaru kadanjathu locally in kovai. This is also called as Green GRam Curry.
About Green Moong Dal
The first time I tasted this was at my friends place and since then I’ve been trying.But it took me several attempts and all these years to get that perfect taste, texture of this curry.Not joking yes I made and shot this already 5 times, discarded the pics after tasting it…either the taste won’t be apt or the texture.Now finally I got the knack to get that perfect creamy texture and the taste was awesome too and as a bonus I could shoot it with a video too…so yayy!! I was very particular to post this dish only after I am completely satisfied with it as its one of the traditional dish very popular in Coimbatore and I didn’t want to mess it up. It tastes best with rice, chapathi or even dosa so do try this and let me know how you liked it.Very healthy and tasty pacha payaru kadaiyal recipe finally here for you all.
More sambar/dal recipes
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📖 Recipe Card
How to make Green Moong Dal
Serve with rice or chapathi! Pin
Expert Tips
No need of prior soaking for this curry. Do not add salt before pressure cooking else green gram will not get cooked properly. If water is more after pressure cooking then let it boil for few mins then mash it.If its too dry then add little water boil the curry then mash it. If you do not like whole pepper coming in mouth while eating, you can slightly crush it and add it. I prefer adding country tomato , but if you don’t have add normal bangalore tomato itself. As most dal recipes this also thickens with time, you can add hot water and boil it incase if you are preparing well ahead of meal time.
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