Payar Thoran

Whenever I think of Payar thoran I think of Good Friday. Every Good Friday our menu for lunch and dinner consist of Kanji, payar thoran, pappadam, and pickle. This is a very healthy, delicious, and easy to make dish…


Payar/ Moong Dal: 1 cup
Coconut: ½ cup, grated
Shallots: 5, thinly sliced
Garlic: 2 cloves, minced
Dry Red Chilies: 3, broken
Chili Powder: 1 tsp
Turmeric Powder: ¼ tsp
Curry Leaves: 1 sprig
Mustard Seeds: ½ tsp
Salt & Oil


  • Soak moong dal in water overnight
  • Pressure cook soaked dal with little salt, pinch of turmeric, and enough water
  • If there is excess water cook until water evaporates completely
  • In pan heat oil, splutter mustard seeds, add onion, curry leaves, garlic, and dry red chilies
  • When onions turns light brown, add couple of pinches of salt, chili powder, and turmeric powder and mix and cook until raw smell goes away
  • Add cooked dal and grated coconut; mix well
  • Check for salt
  • Let is cook in low-medium heat for about 5 minutes
  • Serve with either kanji or with puttu & pappadam


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