PASIPAIRU KUZHAMBU / SPROUTED GREEN MOONG DAL KUZHAMBU

PAVITHRA'S MOONG DAL KUZHAMBU

Hi Everyone,

Today's recipe is SPROUTED GREEN MOONG DAL KUZHAMBU - VIEWER RECIPE :) ..One of my viewer friend Mrs.Pavithra Vijay sent me this recipe , she is so sweet that she sent me along with pictures,Thank you dear. In order to honor her for the wonderful recipe I named this kuzhambu with her name.

I tried it few times but due to time constraint I was not able to click pictures.Two days back I cooked this kuzhambu and even in morning hurry I managed to click photographs.

The recipe is so easy and also very healthy , original recipe does not states to mash boiled moongdal but I crushed it for one pulse to make little grainy.

The easy recipe is as below,

SERVINGS : 3 MEMBERS

INGREDIENTS :

Sprouted green moong dal – 1 cup ( how to make sprouts ? Click here toknow).

Onion – 1 no ( big) .

Tomato – 1 no ( medium sized).

Green chillies – 3 nos.

Curry leaves – a sprig.

Cumin – 1/2 tsp.

Turmeric powder – 1/4 tsp.

Coriander powder – 1 tsp.

Sambar powder – 1/2 tsp.

Chilli powder – 1 tsp.

Salt – as required.

Ghee – 1 tsp.

Oil – 1 tsp.

Mustard – 1/2 tsp.

Coriander leaves – 3 tsp.

NEED CLARIFICATION ABOUT MY MEASUREMENTS ? PLS CLICK TO CLARIFY.

PREPARATION :

1. In pressure cooker boil moong dal with enough water ( enough to immerse the moon dal ) and salt for 2 whistles.Let the pressure subsides itself.
   
2. Open the cooker and using your mixer / blender pulse the moon dal once to make little grainy.
   
3. Chop onions, tomatoes , green chillies to small bits.
   
4. Heat oil in a wide kadai , add mustard and when mustard stars spluttering add cumin , green chillies , curry leaves , onions and fry till onions turns translucent.
   
   
   
   
5. Add tomatoes and fry till mushy . Then add turmeric powder , chilli powder , coriander powder , sambar powder and saute in medium flame for one more minute.
   
   
   
   
6. When the powders mixes with the other ingredients add the moong dal , salt,water ( if required)  and boil till required consistency.
   
   
   
7. When moong dal reaches little creamy consistency , garnish with coriander leaves and switchoff the flame.
   
8. Top with 1 tsp of ghee and serve hot with rice.
   

NOTES :

1. You can use non-sprouted moong dal also , in that case cook for 4 to 5 whistles.
2. Grinding boiled moondal is purely optional , you can boil and add without grinding . As I need little grainy I pulsed once . But don't grind too much one pulse is more than enough.
   Grinding too much will spoil the texture and taste of kuzhambu.
3. Sambar powder is optional , you can even skip it.
   4.When cools to room temperature the gravy will thickens more so don't cook too thick.
   
   
   

HAPPY COOKING!!