Moong Dal for Roti | Moong Dal Curry | Pasi Paruppu Kadaiyal

square image of pasi paruppu masiyal served with roti

5 from 3 votes

Moong Dal for Roti | Moong Dal Curry | Pasi Paruppu Kadaiyal

A simple and rustic curry for roti made with moong dal/split yellow mung beans and chickpea flour. This curry is perfect for rice and roti; you can relish it as a soup.

Prep Time5

Cook Time45

Pressure releasing time15

Total Time1 5

Course: Entree

Cuisine: South Indian

Keyword: moong dal for roti, pasi paruppu kadaiyal, pasi paruppu masiyal

Servings:

Calories: 89kcal

Author: Srividhya G

Equipment

Instant Pot or Pressure Cooker

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

½ cup moong dal rinsed
5 shallots peeled
1 small tomato chopped, approx 60 grams
1 green chili slit (refer notes)
⅛ tsp turmeric powder
a pinch of asafoetida
3.5 cups water divided (refer to notes)
2 tbsp besan/chickpea flour
5 curry leaves
2 tbsp cilantro finely chopped, including stems
1.5 tsp salt or as needed
1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
½ tsp cumin seeds

Instructions

Pressure cook the dal.

In a pressure cooker or pressure pan, or small vessel which can fit inside the pressure cooker, add the rinsed moong dal, shallots, chopped tomato, slit green chili, cilantro stems (optional), turmeric powder, asafoetida, and 1.5 cups of water. Mix well, pressure cook for four whistles, and let the pressure subside naturally. Here is the pressure-cooked dal.
Remove the green chili and mash this dal thoroughly.

Prepare the besan mix.

Mix the 2 tbsp of besan with 1 cup of water without any lumps and set it aside.

Simmer the dal and temper.

Add the besan mix and one cup of water (skip this additional one cup of water if you prefer thick consistency dal) to the mashed dal.
Add salt, curry leaves, and cilantro, and simmer the dal for 20 to 25 minutes over medium-low heat. Ensure you stir the dal every 5 minutes. Please do not leave it unattended.
After about 20 minutes, the dal will become frothy and bubbly. At this stage, turn off the heat.
In a separate tempering pan, heat the oil, and when it is hot, add the mustard seeds, cumin seeds, and urad dal. When the mustard seeds splutter and the urad dal becomes golden, turn off the heat and add it to the dal. You can garnish it with more cilantro and enjoy it with the flatbread of your choice.

Video

Notes

I used a spicy green chili variety, so I chose just one. Depending upon the variety and spice preference, adjust the measure.
As always, adjust the salt and spice to taste.
I have used 3.5 cups of water in this recipe - 1.5 cups to pressure cook the dal, 1 cup to mix the besan, and another additional cup. You can skip the last cup if you prefer a thick consistency dal.
Please check the variations and VVK tips section for more info.
Instant Pot version - If you want to make this dal in Instant Pot, add all the ingredients to pressure cook in the inner pot, pressure cook for 5 minutes, and let the pressure release naturally. Then add the besan mix and simmer the dal and do the tempering.

Nutrition