Pachai Payaru Kulambu (Green Moong Dal Curry)
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
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
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.
Thick creamy aromatic curry; scented with curry leaves and ghee.
Wednesday, January 1, 2014 - 10:57pm