Kongunadu Pacha Payaru Kadayal | Green Gram Mash | Mashed Green Moong Dal |

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Kongunadu pacha payaru kadayal / Coimbatore style pacha payaru kadayal / Green moong dal mash is a traditional recipe from the kongunadu region in Tamilnadu. It makes an excellent gravy for rice. It is usually served with plain white rice and ghee. But it can be served it with chapati also.
Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients:
Green gram - 1 cup
Cumin seeds - 1 tsp
Dry Red chili - 3 nos.
Shallots - 10 to 15, chopped
Garlic - 10 cloves, chopped
Tomato - 3, chopped
Turmeric powder - tsp
Salt as required
Oil - 2 tbsp
For tempering
Oil - 1 tbsp
Cumin seeds- 1 tsp
Shallots - 5, chopped
Garlic - 3 cloves, crushed
few Curry leaves
Method:
Dry roast the green gram in a frying pan or kadai for 5 mins on medium heat. Roast till it turns golden brown.
Wash the green gram and transfer them to a pressure cooker. Add 3 cups of water to it and pressure cook for 3 whistles. When the pressure goes down, open the lid and give a stir and keep aside.
Now heat oil in a wok or kadai, when hot add cumin seeds and allow it to splutter.
Next add dry red chili, and shallots and saute till the onion turn translucent.
Then add the chopped garlic cloves and saute for 2 mins on medium heat.
Next, add the chopped tomatoes and little salt. Cook till the tomatoes become soft and mushy.
Then add the cooked green gram, turmeric powder, salt as required, and 2 cups of water. Mix well. Cook till the gravy becomes thick on medium heat, say abt 10 mins.
Use either a wooden masher or an electric masher and mash the green gram gravy. Then transfer to a serving bowl.
For tempering heat oil in a small kadai or frying pan, when hot add cumin seeds and allow it to splutter.
Next, add the dry red chili, shallots, and garlic cloves and saute till translucent.
Finally, add some curry leaves and saute for a minute. Pour the tempering into the green gram gravy and serve with plain white rice and a dollop of ghee.
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