Pasi Paruppu Masiyal Recipe-Green Moong Dal Curry Recipe
Pasi Paruppu Masiyal Recipe is wholesome one pot green moong dal recipe which is super simple to make and can be prepared quickly on a busy mornings to be packed with steamed rice or chapati for your lunch.
Pasi Paruppu Masiyal Recipe is a simple one pot meal made by pressure cooking green gram along with tamarind water, green chillies and then tempered. So simple yet very comforting. It can be served along with hot steaming rice with a dollop of ghee or even with roti or jolada rotti.
Did you know: Green Moong or Whole Moong Dal is packed with protein and low in carbohydrates and is one of the best vegetarian superfoods out there. It has a low glycemic index and is high in dietary fiber making it a perfect lentil for diabetics as it releases sugar into the bloodstream slowly.
Serve Pasi Paruppu Masiyal Recipe along with Jolada Roti or Steamed Rice and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a simple weekday lunch.
Try our other Green Gram Dal Recipes :
10 M
30 M
40 M
4 Servings
Ingredients
- 1 cup Green Moong Dal (Whole)
- 2 Green Chillies , slit
- 1/2 cup Tamarind Water
- 1/2 teaspoon Turmeric powder (Haldi)
- 3 cups Water
- Salt , to taste
- 4 sprig Coriander (Dhania) Leaves , chopped For tempering
- 2 teaspoon Ghee
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 2 Dry Red Chillies
- 1/2 teaspoon Asafoetida (hing)
- 1 sprig Curry leaves
How to make Pasi Paruppu Masiyal Recipe-Green Moong Dal Curry Recipe
To begin making Pasi Paruppu Masiyal Recipe soak the green moong dal in 3 cups of water for at least for an hour.
Into the pressure cooker, add the soaked green moong dal, salt, turmeric, slit green chillies, tamarind water.
Cover the pressure cooker with its weight on.
Cook the dal in the pressure cooker, until you here 3 to 4 whistles. Simmer the heat to low and continue to cook for another 10 minutes. After 10 minutes, turn off the heat and allow the pressure to release naturally.
Open the pressure cooker and stir in the chopped coriander leaves.
The next step is to give the Pasi Paruppu Masiyal Recipe a tadka.
Heat the ghee in a small kadai, add mustard seeds, allow it to crackle; once it crackles add Asafoetida (hing), the red chilies and curry leaves and once the red chillies have roasted turn off the heat.
Add this tadka to Pasi Paruppu Masiyal and give it a brisk boil. Check the salt and adjust to your taste and turn off the heat.
Transfer the Pasi Paruppu Masiyal Recipe to a serving bowl and serve hot.
Serve Pasi Paruppu Masiyal along with Jolada Roti or Steamed Rice and Kachumber Salad Recipe With Cucumber, Onion & Tomatoes for a simple weekday lunch.
