Pasi Paruppu Masiyal Recipe – Green Moong Dal Curry
This humble yet comforting Pasi Paruppu Masiyal is a traditional South Indian dish, made with green moong dal, also known as green gram. Cooked with tamarind water, green chillies, and seasoned with a simple tempering, this dish offers a delightful balance of flavors and nutrition. Often served with hot steamed rice and a dollop of ghee, or paired with roti or Jolada rotti, it makes a perfect lunch for a busy weekday. Rich in protein and fiber, it’s both a healthy and satisfying option for a wholesome meal.
Ingredients
| Ingredients | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Green Chillies (slit) | 2 |
| Tamarind Water | 1/2 cup |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Water | 3 cups |
| Salt | To taste |
| Coriander (Dhania) Leaves | 4 sprigs, chopped |
| For Tempering | |
| Ghee | 2 teaspoons |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Asafoetida (Hing) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
Preparation Time
- 10 minutes
Cooking Time
- 30 minutes
Instructions
-
Prepare the Green Moong Dal:
- Begin by soaking the green moong dal in 3 cups of water for at least an hour. This helps soften the dal and shortens the cooking time.
-
Cook the Dal:
- Once the dal has soaked, add it to a pressure cooker along with salt, turmeric powder, slit green chillies, and tamarind water. Add the remaining 3 cups of water.
- Close the pressure cooker with its lid and weight. Cook the dal on medium heat for about 3 to 4 whistles. Reduce the heat to low and let it simmer for another 10 minutes.
- After the cooking time, turn off the heat and allow the pressure to release naturally. Once the pressure has fully released, open the cooker.
-
Add Fresh Coriander:
- Stir in the chopped coriander leaves into the cooked dal, giving it a fresh burst of flavor.
-
Prepare the Tadka (Tempering):
- In a small frying pan (kadai), heat 2 teaspoons of ghee. Add the mustard seeds and allow them to crackle.
- Once the mustard seeds crackle, add the asafoetida (hing), dry red chillies, and curry leaves. Let the chillies roast for a minute, then turn off the heat.
-
Combine and Serve:
- Pour the hot tempering over the cooked dal and give it a brisk boil to blend the flavors.
- Taste the dal and adjust the salt if needed.
-
Serving Suggestions:
- Transfer the Pasi Paruppu Masiyal to a serving bowl and serve hot.
- This dish pairs wonderfully with Jolada Roti or Steamed Rice, and you can complement it with a refreshing Kachumber Salad made with cucumber, onion, and tomatoes for a complete, satisfying meal.
Nutritional Information (per serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 9g |
| Carbohydrates | 26g |
| Fiber | 8g |
| Fat | 5g |
| Sodium | 450mg |
| Potassium | 300mg |
Pasi Paruppu Masiyal is the epitome of simplicity in South Indian cuisine, but don’t let its straightforward ingredients fool you – it delivers a burst of flavor with every bite. Whether you’re preparing it for a busy lunch or for a more leisurely family meal, this dish brings warmth, comfort, and a healthy balance to the table. So, grab your ingredients, put your pressure cooker to work, and enjoy this protein-packed, vegetarian delight!
