Friday, April 1, 2011

Moong Dhal / Pachai Payaru Kuzhambu

Pachai Payaru or Whole Moong Dhal is rich in Protein and is a healthy diet, especially for a Vegetarian.It is also rich in Fiber, stabilizes blood sugar level and so is highly recommended for diabetics and for those who suffer from cholesterol. For more about Moong Dhal, click here.

Here goes the healthy recipe:
Moong Dhal (Whole) ½ cup (200ml cup)
Ripe Tomato 1
Brinjal (small) 2
Sambar Powder 2 ¼ tbsp
Grated Coconut 4 tsp
Water 3-4 cups
Salt  1 ½ tsp

For Seasoning:
Mustard Seeds 1 tsp
Curry Leaves 5
Pearl Onions 4
Sesame Oil

Cut Brinjal into four pieces. Cut Tomato into halves.
Soak Moong Dhal for 1-2 hrs.

Cook Moong Dhal in Cooker.

Heat Oil in a Pan. When hot, add Mustard Seeds. When Popped, reduce flame and add Curry Leaves and Pearl Onions.

When Onions turn translucent, add Cooked Moong Dhal, Chopped Brinjal and fry for 2-3 minutes on a low flame. Squeeze Juice from Tomato and add it along with its skin. Now add Sambar Powder, Water, Salt and Mix well.

Boil on a medium to high flame till Vegetables & Tomato is cooked and the Kuzhambu reduces.Now add grated coconut and simmer for 6-8 minutes.

Serve with Rice and any Poriyal/Dry Curry.

This is also a Perfect Combo for Poori and Chapati. If made for Chapati, make it thick and if for Rice, make it little watery.
Note:  This Kuzhambu tastes good if little more oil than for seasoning Sambar is used. Sprouted Moong Dhal can also be used to prepare this Kuzhambu. Soak them overnite.

If Tomato used is not very juicy, puree them in a Mixer/Blender and then add to the curry.

1 comment:

Simplyfood said...

Healthy and delicious. My 1st visit here you have a wonerful blog.