SPICED YELLOW MOONGDAL GRAVY / PASIPARUPU MASALA

Hi Everyone,

Yellow Moongdal Gravy !! Yellow moong dal tastes rich even as sweet and also with hot spices. Not only the taste, the colour and silky texture of this dal gives richness to the dish whatever the form it is.

We love it when it is spiced up :) (we are spice lovers) ,We make this gravy often that goes well with any Breakfast and Dinner but not with rice , My mum loves to take it with rice too but I wont like it with Rice. Other than that you can have this gravy with Idli , Dosa ,Chapathi and Pulka too.

Pasiparupu / Yellow moong dal also makes you feel heavier and when boiling more and more it becomes more denser and thicker so even for little quantity moongdal you will get good quantity of gravy.

I made this gravy for a newly married couple whom we invited for dinner, Suddenly it got into my mind that I haven't posted this yummy recipe so I clicked these pictures quickly and here below the recipe also for you!!

INGREDIENTS:

Yellow Moong dal / Pasiparupu – 1/4 cup.

Turmeric powder – 1/4 tsp

Onion – 1 big / Small onion – 10 nos

Tomato – 1 medium sized.

Curry leaves – a sprig.

Coriander leaves – a bunch

Salt – as required.

Oil – 1 tsp.

Mustard – 1/4 tsp

GRIND TO FINE PASTE:

Cinnamon / Pattai – 1” piece – 1 no.

Cloves / Krambu – 2 nos.

Fennel seeds / Sombu – 1/2 tsp.

Ginger – 1/2” piece – 1 nos.

Garlic - 5 pods.

Dry red chillies – 3 nos.

Curry leaves – a sprig.

Poppy seeds / Khus Khus – 1/8 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS? PLS CLICK TO CLARIFY.

PREPARATION:

1) Chop onion and Tomatoes to small pieces.

2) Boil Yellow moong dal with enough water( to immerse) for 3 whistles and switch off the flame . When pressure subsides open the cooker and add turmeric powder and mix well. Keep this aside till use.

3) Grind the grinding ingredients to fine paste with little water.

4) In a wide pan heat oil, followed by mustard, Curry leaves, Onions and fry till golden brown.

5) When done add chopped tomatoes and fry till mushy, now add ground masala, salt and boil in medium flame.

6)When raw smell of masala leaves the pan add boiled moong dal, 1 cup water and boil in medium flame for 5 more minutes . Keep stirring in between as moong dal has tend to burnt quickly at bottom.

7) Boil till the mixture reaches gravy consistency, when gravy reaches required consistency add chopped coriander leaves and switch off the flame.

8) Serve hot with Idli, Dosa, Chapathi, Pulka as per your choice.

NOTES:

1) You can add turmeric powder while boiling  Moongdal itself but I feel cleaning cooker with yellow stains is tough so I added after boiling, you can add as per your choice.

2) Moon dal will get thickens after cooling so don't over boil to very thick gravy, switch off the flame at right consistency.