KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

     Rice served with a simple Lentil Curry is always a hit at home.  My husband is an ardent fan of Dhals, Beans & Pulses that anything cooked with these ingredients is devoured silently.  Seeing his contented expression after eating such dishes makes me immensely satisfied & pleased.  He would be happy to eat such dishes daily. Me, on the other hand, is right opposite to this nature and the irony is that even I am asked to add Green Gram/Moong Dhal into my daily diet by my Ayurvedic Physician, but still I always find some excuse to avoid frequenting the dishes.
    These simple mashed Dhal Recipes commonly prepared with Tuvar Dhal, Green Gram, Moong Dhal are perfect for Lunch and goes hand in hand with Rice.  Serve it with a drizzle of Ghee for a wonderful experience.  Mashed Green Gram yields a rich & creamy texture while mixed up with Rice and Ghee, with an added advantage of being nutritious and healthy.  Green Moong Bean & Yellow Moong Dhal can be induced into your daily diet, which is considered to be power packed proteins with loads of medicinal values.
      Summer is especially a period of time where we all try to cool down our body with various methods.  Eating food which cools down your system is one best way to fight the heat.  Green Gram/Moong Dhal is an ingredient which serves best for the purpose.  So try this Coimbatore Style recipe with Green Gram.
      This is a Kongu Style Kandanja Pachai Payaru recipe which I learned from my Maid, Hamsakka.  I have already posted another Kongu style Kadanja Keerai recipe which is also her speciality.  Kadanja Paruppu/Pacha Payar recipes are simple and quick fix recipes. Addition of simple seasonings and Gingelly Oil(Sesame Oil) makes this Kadanja Pacha Payar unique to Kongu Cuisine.


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Cuisine - Kongu Cuisine(South India)
Course - Side Dish
Spice Level - Low
Difficulty - Easy
Serves - 2 -3
Author - SM


Soaking Time - 1 Hour/Overnight
Preparation Time - 5 Minutes
Cooking Time - 15 - 20 Minutes

HOW TO COOK KONGU STYLE KADANJA PACHAI PAYARU - MASHED GREEN GRAM

INGREDIENTS:

Green Moong Bean - 1/2 Cup
Shallots - 7-8 Nos.
Garlic - 2-3 Cloves
Green Chillies - 2 Nos.
Curry Leaves - a Sprig
Cumin Seeds - 1/2 Teaspoon
Gingelly Oil - 1 Tablespoon
Salt - To Taste

METHOD:

• Clean, Wash & Soak Green Moong Bean for about 1 hour.
• Once soaked drain and discard the water.
• Pour in 11/2 Cups of Water to the Green Gram and pressure cook on high flame for 3 Whistles.
• Reduce the flame to low and cook for another 3-4 Whistles.
• Switch off the flame and allow the pressure to release.
• Once cooked, add Salt to the Green Gram and mash it up with a Wooden Churner/Wooden Ladle.
• Meanwhile, heat Gingelly Oil in a Pan.
• Splutter Cumin Seeds on a very low flame.
• Care should be taken not to burn the Cumin Seeds which will alter the taste of the dish.
• Immediately add roughly chopped Shallots, Garlic Cloves, Green Chillies slit into two and Curry Leaves.
• Saute it on a medium flame until Shallots turn translucent.
• Pour in the Mashed Green Gram to the tempering and give a quick stir.
• Mix it thoroughly using a Wooden Churner/ladle until all the ingredients are mashed and well combined.
• Switch off the flame.
• Serve Kongu Style Kadanja Pachai Payaru hot along with steaming hot Rice and a hearty drizzle of Ghee.

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NOTES :

• Soaking Green Gram quickens the cooking time.
• Soak it for at least 1 hour.  Can soak it overnight too.
• I have cooked Green Gram in a Pressure Cooker.  Alternatively, it can be cooked in a Saucepan.
• Green Gram should be slightly overcooked for this recipe.
• I have mashed the Green Grams with a Wooden Ladle. Alternatively, it can be ground(give it a quick pulse) in a Mixer/Blender/Food Processor.
• Adjust the number of Green Chillies to suit your spice level.
• Can use any type of Vegetable oil to cook this mashed Green Gram Recipe.