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…

Ingredients:

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

Method:

• 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