Whole green gram and coconut curry / cherupayar curry recipe – a simple Kerala style whole green moong dal curry flavored with coconut and spices. This South Indian curry is mildly spiced and flavorful.
Green mung beans and coconut go so well together and the freshly ground spices give a nice flavor to the curry. There are just a few ingredients used in this curry but it tastes absolutely delicious.
Sometimes I make a simple wholesome green moong dal khichdi for lunch. This curry is equally simple and can be served with rice as well as chapathis.
The recipe for this green moong dal curry is very easy. First, the dal needs to be cooked till soft. It is then seasoned with a few spices and combined with a ground coconut paste. The green mung beans and coconut along with the mild spices makes this curry flavorful.
For other dal recipes do check out
Mung beans are easy to digest. They are a great source of proteins as well as a good source of minerals like magnesium, potassium and iron. Lets move on to the recipe for easy whole green gram coconut curry.
How to make Whole Green Gram and Coconut Curry step by step
- Firstly pick and wash the whole green moong dal 4-5 times. Drain the water and add the rinsed moong dal to a pressure cooker and pressure cook with 2 cups of water for 5 whistles on medium flame or till the dal turns soft.
- Once the pressure has released by itself, remove the lid of the cooker and lightly mash the cooked dal.
- Meanwhile, blend the grated coconut, cumin seeds and dry red chillies to a fine paste by adding little water and set aside.
- Heat oil in a pan. Add mustard seeds and once they splutter, add finely chopped onions, sliced garlic and curry leaves.
- Fry till the edges of the onion turn brown in color.
- Then add the ground coconut paste.
- Add 3/4 cup water and let it come to a boil.
- Finally add the cooked moong dal along with turmeric powder and salt. Let this simmer on low heat for 4-5 minutes and remove from heat.
- Green moong dal and coconut curry is ready to be served.
Cherupayar Curry | Whole Green Gram and Coconut Curry | Kerala Style Mung Bean Curry Recipe
Whole Green Gram and Coconut Curry | Cherupayar Curry Recipe
Ingredients
- 1/2 cup whole green gram dal ( cherupayar / mung bean / pachai payaru )
- 1 onion, small
- 3/4 tsp sliced garlic cloves
- 1/2 cup grated coconut
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds
- 3/4 tsp cumin seeds ( jeera )
- 2 dry red chillies
- A few curry leaves
- 2 tsp oil
- Salt to taste
Instructions
- Pick and wash the whole green moong dal 4-5 times. Drain the water and add the rinsed moong dal to a pressure cooker. Add 2 cups water. Pressure cook for 5 whistles on medium flame or till the dal turns soft. Once the pressure has released by itself, remove the lid of the cooker and lightly mash the cooked dal.
- Meanwhile, blend the grated coconut, cumin seeds and dry red chillies to a fine paste by adding little water and set aside.
- Finely chop the onion and slice the peeled garlic cloves.
- Heat oil in a kadai or pan. Add mustard seeds and once they splutter, add finely chopped onions, sliced garlic and curry leaves.
- Saute till the edges of the onion turn brown in color.
- Then add the ground coconut paste along with 3/4 cup water. Once the gravy comes to a boil, add the cooked moong dal along with turmeric powder and salt.
- Let this simmer on low heat for 4-5 minutes and remove from heat.
- Whole green gram coconut curry is ready to be served.
Nutrition Information
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