Moong Dal Gravy | Pachai Payaru Curry | Green Gram Dal Gravy 

Moong dal gravy is a popular dish in Indian cuisine that is made from moong dal, which is a type of lentil. Moong dal is highly nutritious and is a good source of protein, fiber, and other essential nutrients. It is also a versatile ingredient that can be used to make a variety of dishes such as dal fry, dal makhani, and dal khichdi.

Moong dal gravy or Pachai Payaru gravy is a flavorful and comforting dish that can be enjoyed as a main course with rice or roti. It is made by cooking moong dal with a variety of spices such as cumin, coriander, and garam masala to give it a rich and aromatic flavor. The gravy is typically made with a base of onions, tomatoes, and ginger-garlic paste, which adds a tangy and spicy taste to the dish.

There are many variations of moong dal gravy, and the ingredients and methods of preparation can vary from region to region. Some people like to add vegetables such as peas, potatoes, or carrots to the gravy to add flavor and nutrition to the dish. Others prefer to make the gravy with a creamy base by adding coconut milk or cashew paste to the mixture.

Moong dal gravy is a healthy and satisfying dish that is suitable for people of all ages. It is easy to digest and can be enjoyed by people with sensitive stomachs or those who are following a vegetarian or vegan diet. It is also a good option for those who are trying to watch their weight as it is low in calories and fat.

Moong dal gravy is a popular choice for a variety of occasions and can be served at formal dinners, family gatherings, and other events. It is a versatile dish that can be paired with a variety of accompaniments such as rice, roti, paratha, or naan. 

Check out how to make this delectable nutritious moong dal gravy or Pachai Payaru curry recipe below.

Ingredients 

Whole moong dal/ green moong dal (Pachai Payiru)-1 1/2 cups 

Onion - 2 nos chopped 

Ginger garlic paste -1 Tsp 

Red chilli powder -1 Tsp 

Coriander powder -2-3 Tsps

Turmeric powder -1/2 Tsp 

Kashmiri chilli powder -1 Tsp 

Salt as per taste

Cinnamon -2 nos

Cardamom -1-2 nos

Cloves -3-4 nos

Cumin seeds -1 Tsp 

Peppercorns-1/2 Tsp 

Bay leaf-1 no

Lemon juice -1 Tsp 

Ghee-2 Tsps

Oil -1 Tsp 

Coriander leaves few

For paste -

Green chillies-2 nos

Tomato -2 nos 

For Tempering 

Cumin seeds-1/2 Tsp 

Red chillies -2-3 nos

Kashmiri red chilli powder -1/2 Tsp 

Garam masala powder -1/2-1 Tsp 

Crushed garlic -4 nos

Kasoori methi- handful 

Asafoetida -1/4 Tsp 

Ghee-1-2 Tsps

Recipe Video 

Method 

👉Wash and soak the whole moong dal overnight.

👉Grind the tomatoes and green chillies to fine paste without adding water set aside.

👉Heat ghee and oil in a pressure cooker add cinnamon, cloves, cardamom, bay leaf , cumin seeds, peppercorns and allow it to splutter.

👉Add onions and sauté well next add ginger garlic paste and sauté for few seconds.

👉Now add in the tomato paste and sauté for a minute and then add 1/4 cup water and allow it to boil for 2 minutes.

👉Add turmeric powder, red chilli powder and  coriander powder and Kashmiri chilli powder mix well.

👉Next add the whole moong after draining the water.Add 2 cups of fresh water and mix well.

👉Pressure cook for 4-5 whistles and switch off the gas and allow the pressure to subside completely.

👉Once the pressure is released open the cooker and again switch on the gas.

👉Mash the moong dal lightly add required salt and adjust the consistency by adding extra water and allow the gravy to boil for 5 minutes.

👉Meanwhile heat ghee in a tadka pan add cumin seeds, crushed garlic, red chillies,Kashmiri chilli powder, garam masala powder, asafoetida, Kasoori methi and a fry it for a minute.Add this tadka to the gravy mix well.

👉Garnish with freshly chopped coriander leaves and switch off the gas then finally add lemon juice mix well and serve hot.

Preparation time-30 mins

Serves-5-6