Moong dal, also known as mung beans, is a versatile ingredient in Indian cuisine. It is used in a variety of dishes and is ideal to incorporate into your dinner. Rich in essential vitamins and minerals, it is a staple in Indian households. However, if you are tired of the usual moong dal preparations, this traditional South Indian dish offers a unique and delicious twist, showcasing the flavours of Kerala while providing a nutritious meal.
What is Cherupayar Curry?
In Malayalam, the term “cherupayar” refers to green moong dal, a variety of lentil that is often used for sprouting. Unlike some recipes where the skin of soaked lentils is removed, Kerala-style cherupayar curry retains the green skin, which preserves the fiber and nutritional value.
The curry is cooked in coconut oil and seasoned with a mix of spices and freshly grated coconut. The tadka, or seasoning, of cherupayar curry is made with mustard seeds, cumin, dried red chillies and curry leaves. This delicious and comforting curry is a great addition to the table. It goes perfectly with steamed rice or Kerala puttu for a wholesome meal.
Kerala Cherupayar Curry Recipe
- 1 cup green moong dal
- 2 cups of water
- ½ teaspoon turmeric powder
- Salt to taste
For the Masala:
- ½ cup shredded coconut
- 2-3 green chilies
- 2 cloves of garlic
For tempering:
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 dried red chilies
- 1 sprig of curry leaves
- 1 tablespoon coconut oil
Method:
- Wash the green moong dal thoroughly, rinse it 3-4 times. Place the dal in a pressure cooker with turmeric powder, salt and water.
- Cook the dal for 2-3 minutes or until tender. In a food processor, combine the grated coconut, green chillies and garlic cloves.
- Add a little water and grind the mixture into a coarse paste.
- Heat coconut oil in a wok or large pan. Add mustard seeds, cumin seeds, dried red chillies and curry leaves.
- Once the seeds start sizzling, add the coconut spice mixture. Sauté the mixture until the raw smell of the coconut dissipates.
- Add the cooked moong dal along with the cooking water to the wok.
- Mix everything well and cook a few more minutes until the flavors are integrated.
- Serve the cherupayar curry hot with steamed rice or puttu, accompanied by a side of papad.
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