Instant Pot Mashed Green Gram Dal | Pachai Payaru Masiyal
A vegan, gluten-free, no onion no garlic protein-rich mashed green gram dal prepared in instant pot, popularly known as pachai payaru masiyal in Tamil.
Servings: 5
Calories: 112kcal
Ingredients
- ½ cup Green Gram Dal/ Patchai Payaru
- 2.5 cups Water - 1.5 cups + 1 cup
- 2 tsp Tamarind paste
- ½ tsp Sambar powder
- 1 tsp Salt
- ¼ cup Chopped Cilantro
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 1 Red Chili
- 1 Green chili
- Curry leaves few
- ¼ tsp Hing
Instructions
- Wash the green gram dal and set aside.
- Slit the green chili and chop the cilantro and set aside.
- Dilute two tsp of tamarind paste in 1 cup of water.
- Set the IP in saute mode and add the oil.
- Once the oil is hot, add the mustard seeds, hing, red chili, slit green chili and few curry leaves.
- Saute for a minute and as the mustard seeds start to splutter, add the washed green gram dal and combine them.
- Add the tamarind water and mix well.
- Now add the sambar powder, salt and remaining 1.5 cups of water and mix.
- Set the Instant Pot in manual mode and pressure cook for 20 minutes and let the pressure release naturally.
- Remove the IP lid carefully and mash the dal nicely.
- Now set the IP back to saute mode and add ¼ cup of chopped cilantro and let it simmer for 3 to 5 minutes.
- That's it. Green gram masiyal is ready. Serve hot with rice and papad.
- Pressure Cooker Method: Heat the pressure pan or cooker and add the oil.
- Once the oil is hot, add the mustard seeds, hing, red chili, slit green chili and few curry leaves.
- Saute for a minute and as the mustard seeds start to splutter, add the washed green gram dal and combine them.
- Add the tamarind water and mix well.
- Now add the sambar powder, salt and remaining 1.5 cups of water and mix.
- Pressure cook the dal mix for at least 5 to 6 whistles.
- Let the pressure subside and carefully open the lid and mash the dal nicely.
- Add ¼ cup of chopped cilantro and let the dal simmer for 3 to 5 minutes over medium flame.
Video
Notes
- Adjust the salt and spices as per your preference. You can either increase the chili quantity or the sambar powder.
- Instead of oil, you can use for tempering.
- More the cilantro, better the taste. So I would recommend adding at least ¼ cup of chopped cilantro.
- Adjust the water as per your consistency preference.
- Instead of sambar powder, you can use curry powder.
- If you can't source tamarind, then add one or two tsps of lemon juice after turning off the Instant Pot.
- Adapted from From the book - Dakshin by Chandra Padmanabhan
Nutrition
Calories: 112kcal | Carbohydrates: 16g | Protein: 5g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 506mg | Potassium: 304mg | Fiber: 3g | Sugar: 3g | Vitamin A: 165IU | Vitamin C: 15.3mg | Calcium: 33mg | Iron: 1.6mg