Pacha Payir Kulambu Recipe (South Indian Style Green Gram Curry)
Prep Time: 140 minutes
Cook Time: 20 minutes
Total Time: 160 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Onion (finely chopped) | 1 |
| Tomato (finely chopped) | 1 |
| Green Chillies (slit) | 2 |
| Dry Red Chillies | 2 |
| Asafoetida (hing) | A pinch |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Sambar Powder | 1 teaspoon |
| Salt | As required |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Sunflower Oil | 2 teaspoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 12 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 7 g |
| Fat | 5 g |
| Saturated Fat | 0.6 g |
| Sodium | 220 mg |
| Potassium | 450 mg |
| Vitamin A | 350 IU |
| Vitamin C | 12 mg |
| Calcium | 50 mg |
| Iron | 2 mg |
Instructions
-
Soaking the Green Gram (Moong Dal)
Begin by washing the green gram thoroughly under running water. Once cleaned, soak it in fresh water for approximately 2 hours. This helps in softening the lentils, making them easier to cook. -
-
Cooking the Green Gram
After soaking, transfer the green gram into a pressure cooker. Add the required amount of water, ensuring the lentils are submerged. Secure the lid and cook for 5-6 whistles on medium heat. Once the pressure releases naturally, open the lid and lightly mash the green gram with a ladle. Mashing is optional, but it helps create a thicker consistency for the curry. -
Tempering
In a heavy-bottomed pan, heat 2 teaspoons of sunflower oil over medium flame. Once the oil is hot, add 1/2 teaspoon mustard seeds and 1 teaspoon cumin seeds (jeera). Let them splutter, releasing their aromatic flavors. -
Adding Spices
Once the mustard and cumin seeds start crackling, add a pinch of asafoetida (hing) along with the 2 slit green chillies and 2 dry red chillies. Stir for a few seconds until the chillies become fragrant. -
Cooking the Vegetables
Add the finely chopped onion to the pan and sauté until they turn translucent. Then, add the chopped tomato and cook until they become soft and mushy, stirring occasionally to prevent sticking. -
Mixing the Green Gram
Once the tomatoes have fully softened, add the cooked green gram into the pan. Adjust the water level based on the desired consistency of the curry. Some prefer it thicker, while others may like a slightly thinner gravy. -
Seasoning the Curry
Stir in 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1 teaspoon coriander powder, and 1 teaspoon sambar powder. Add salt as required. Mix everything well to ensure the spices are evenly distributed in the gravy. -
Simmering
Cover the pan with a lid and allow the curry to simmer for about 10-15 minutes on low heat. This allows the flavors to meld together, creating a rich and savory kulambu. -
Final Touch
Once the curry is ready, turn off the heat. Garnish with freshly chopped coriander leaves for added flavor and color. -
Serving Suggestions
Pacha Payir Kulambu pairs beautifully with steamed rice. For a wholesome meal, serve it alongside Beetroot Thoran or any vegetable side dish. This traditional South Indian curry is perfect for a comforting weekday lunch, packed with protein and a burst of flavors.
Enjoy this Pacha Payir Kulambu, a traditional and hearty South Indian curry made with wholesome green gram (moong dal). Its spicy, tangy, and earthy flavors will transport you straight to the heart of South Indian cuisine!
