Indulge in the comforting and nutritious flavors of Kerala with this delightful Kerala Cherupayar Curry, a dish that combines the wholesome goodness of green moong dal and yellow moong dal, making it not only delicious but also high in protein. This curry is infused with aromatic spices and fresh coconut, creating a rich, flavorful dish that is perfect for a satisfying lunch or dinner. Serve it with puttu, steamed rice, or phulka to complete the experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Yellow Moong Dal (Split) | 1/2 cup |
| Pearl Onions (Sambar Onions) | 10 |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chilli | 2 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Salt | to taste |
| Coconut Oil | for cooking |
| Fresh Coconut | 1/2 cup |
| Green Chilli | 2 |
| Cumin Seeds (Jeera) | 1 teaspoon |
Nutritional Information (per serving)
| Nutritional Component | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fat | 5 g |
| Fiber | 7 g |
| Sodium | 10 mg |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 60 minutes |
| Cooking Time | 30 minutes |
| Total Time | 90 minutes |
Servings
| Servings | 4 |
Instructions
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Soaking the Dal: Begin by soaking the green moong dal in water for at least 2 hours to ensure they cook evenly and become tender.
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Cooking Green Moong Dal: After soaking, drain the water and pressure cook the green moong dal with enough water for about 4 whistles, until they are just cooked. Once the pressure has released naturally, set the cooked dal aside.
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Cooking Yellow Moong Dal: In the same pressure cooker, add the yellow moong dal along with some water and 1 teaspoon of turmeric powder. Pressure cook for another 4 whistles. Once the pressure has released naturally, mash the yellow moong dal into a smooth paste and keep it aside.
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Tempering the Curry: In a kadai (a deep frying pan), heat coconut oil over medium heat. Add the mustard seeds and allow them to splutter for a few seconds. Carefully add the curry leaves and dry red chilies, being cautious as they may splutter.
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Sautéing Onions: Add the pearl onions to the kadai and sauté them until they soften and become translucent, releasing their sweet aroma.
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Combining the Dals: Next, add the mashed yellow moong dal and the cooked green moong dal to the kadai. Mix them well and let them cook on a low flame, allowing the flavors to meld together.
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Preparing the Coconut Paste: Meanwhile, in a mixer, grind the fresh coconut, green chilies, and cumin seeds with a little water until you achieve a smooth paste.
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Finishing Touches: Add the ground coconut paste to the boiling dal mixture. Adjust the salt to your taste and let the curry simmer for another 10 minutes, allowing the flavors to infuse fully.
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Serving the Dish: Once done, serve the Kerala Cherupayar Curry hot, accompanied by traditional puttu or steamed rice. It also pairs beautifully with phulka, making it a wonderful addition to your lunch box.
Culinary Tips
- Ingredient Variations: Feel free to experiment with other legumes or add vegetables like spinach for added nutrition.
- Serving Suggestions: This curry is also delightful with a side of yogurt or pickle for an extra burst of flavor.
This Kerala Cherupayar Curry recipe not only showcases the vibrant flavors of Kerala but also promotes a healthy and balanced diet, perfect for any meal of the day. Enjoy this nourishing dish as part of your culinary journey!