Pasi Paruppu Masiyal – South Indian Green Moong Dal Curry

Pasi Paruppu Masiyal Recipe – Green Moong Dal Curry

Pasi Paruppu Masiyal, also known as Green Moong Dal Curry, is a traditional South Indian dish made from whole green moong dal (green lentils) cooked with a blend of spices, tamarind, and a fragrant tempering of mustard seeds, asafoetida, and curry leaves. This simple yet flavorful recipe is an excellent choice for a nutritious lunch, as it is packed with protein and is suitable for vegetarian diets. It’s typically served with steamed rice or Jolada Roti (sorghum flatbread) and a side of Kachumber Salad made from cucumbers, onions, and tomatoes.

Ingredients:

Preparation Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: South Indian

Course: Lunch

Diet: High Protein Vegetarian

Instructions:

1. Soak the Dal:

   • Begin by soaking the green moong dal in 3 cups of water for at least 1 hour. This helps soften the dal and reduces the cooking time.

2. Pressure Cook the Dal:

   • After soaking, transfer the moong dal to a pressure cooker. Add salt, turmeric powder, slit green chillies, and tamarind water to the cooker.
   • Close the lid of the pressure cooker, ensuring it is sealed properly. Cook the dal on medium heat until you hear 3 to 4 whistles.
   • Once the whistles are heard, reduce the heat to low and continue cooking for another 10 minutes. This ensures the dal is fully cooked and soft.
   • After 10 minutes, turn off the heat and let the pressure release naturally.

3. Stir in Coriander Leaves:

   • Once the pressure has released, open the cooker and give the dal a good stir. Add chopped coriander leaves to the dal and mix well.

4. Prepare the Tadka:

   • In a small pan (kadai), heat 2 teaspoons of ghee over medium heat.
   • Add mustard seeds to the hot ghee and let them crackle. Once they pop, add the dry red chillies, curry leaves, and a pinch of asafoetida (hing).
   • Allow the red chillies to roast for a few seconds and then turn off the heat. This tempering will enhance the flavor of the dal.

5. Combine Tadka with Dal:

   • Pour the prepared tadka over the cooked dal. Stir the dal briskly to mix the flavors well.
   • Check the salt and adjust according to your taste. Give the dal a final brisk boil, ensuring all ingredients are well incorporated.

6. Serve:

   • Transfer the Pasi Paruppu Masiyal to a serving bowl. Serve it hot with steamed rice or Jolada Roti (sorghum flatbread) and a fresh Kachumber Salad made with cucumber, onion, and tomatoes for a balanced and satisfying meal.

Serving Suggestions:

• Jolada Roti: A popular South Indian flatbread made from sorghum flour, perfect for scooping up the dal.
• Steamed Rice: A classic accompaniment to dal, it helps balance the spices and adds texture to the dish.
• Kachumber Salad: A refreshing side dish made from diced cucumbers, onions, and tomatoes, often seasoned with salt, pepper, and a squeeze of lemon juice.

Nutritional Information (per serving):

Pasi Paruppu Masiyal is a wholesome and protein-packed dish that is not only delicious but also easy to prepare. The combination of green moong dal with tamarind and spices creates a rich, savory flavor that pairs wonderfully with rice or roti. It’s perfect for a simple, satisfying lunch or a light dinner, and is sure to become a favorite in your regular meal rotation.