Spicy Whole Green Moong Dal from Paachakam
With a lashing of spice powders and tempering with hot coconut oil and mustard, the dal assumes a delicious flavour with roasted grated coconut. It is best eaten with puttu but pairs just as well with rice or roti. For more recipes from Kerala, purchase Paachakam: Heritage Cuisine of Kerala by Sabita Radhakrishna.
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RECIPE: SPICY PACHAI PAYIR
Ingredients
1 cup (200 g) whole green gram, soaked in water for 1 hour and then drained
½ cup (120 ml) water
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp coriander powder
½ tsp salt
Tempering
1 tsp coconut oil, or any oil of your choice
½ tsp mustard seeds
2 dried red chillies, broken into pieces
4 shallots, chopped
3 green chillies
6 curry leaves
2 tbsp (10 g) fresh coconut, grated
Method
In a pressure cooker, combine the green gram and water. Pressure cook for 15 minutes until cooked but still holding its shape. Add the turmeric, chilli powder, coriander, and salt. Stir to combine. Simmer until all the water is absorbed.
To make the tempering: Heat the oil in a small skillet over medium heat. Add the mustard seeds and dried red chillies. Cook until the seeds begin to crackle.
Stir in the shallots, green chillies, and curry leaves. 4. Add the coconut and fry until browned.
Add the cooked gram and toss until mixed. Turn the heat to low and cook for about 3 minutes to blend the flavours.
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