Greenmoong dhal (pachchai payaru kadanjadhu) - Kongu Special

Greenmoong dhal (pachchai payaru kadanjadhu)

1. Dry roast 1 cup g.m.dhal just until flavourful. No need to wait until it changes colour. Wash & soak it for 15-30 mins.

2. Heat a tbsp oil in a pressure cooker. Add 1/2 tsp jeera, 1 tsp crushed cori seeds(no need to powder it. Just crush till it breaks into 2-3 pieces).Fry till brownish.

3. Add slit green chillies to taste,curry leaves-a sprig,4 cloves garlic & 1 small onion chopped. Saute till the onions become translucent.

4. Add 1 small tomato chopped(optional) & cook till it turns pulpy. Add turmeric powder, salt & the dhal, enough water.Cook for 4 whistles. The dhal should be cooked until very soft & breaksup.

5. Once the steam is released, open the cooker & mash the dhal coarsely using a masher(we use somethind called maththu for mashing). The consistency of this dhal should be that of idli batter.

6. Serve with rice and ghee or coconut oil.

I prefer to add a spoonful of coconut oil after mashing the dhal.In that case, no need to add ghee or oil while serving.