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Cherupayar Thenga Pal Curry

A healthy and mildly-spiced Kerala style curry prepared with green gram (moong dal) and coconut milk. It goes well with chapathi, puttu and appam.


Green moong dal/ Cherupayar - 3/4 cup
Onion - 1 big, chopped
Tomato - 1 big, chopped
Ginger-garlic paste - 1 tsp
Curry leaves - few
Green chillies - 2, chopped
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Cumin seeds - 1 tsp
Potatoes - 2 medium, boiled and cut into big cubes
Coconut milk - 1/2 cup
Coriander leaves - 1 tbsp
Oil - as required
Salt - as required


1. Pressure cook the moong dal with enough water and a pinch of turmeric powder until the dal is soft but not mushy.

2. In a kadai, heat oil. Add cumin seeds and when it splutters, add asafoetida, onions, ginger -garlic paste, green chillies and curry leaves. Saute till onions are pink.

3. Add the tomatoes, turmeric powder, coriander powder and red chilly powder. Mix well and fry till oil separates.

4. Add the cooked moong dal, salt and required quantity of water to make it a medium gravy. Boil for 5 minutes.

5. When boil comes, add coconut milk and boil for another 2-3 minutes. Add coriander leaves and mix well.

Serve hot with chapathi.

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