Moong Dal Gravy/Split Green Gram Gravy/Paasi Paruppu Kuzhambu [No Onion No Garlic Gravy]/பாசி பருப்பு குழம்பு

Today, I am going to share a very simple, delectable and quick – Moong Dal Gravy. If you are looking for a recipe without onions and garlic then you have landed in the right place. This is thick, rich and creamy gravy that is perfect for vegetarian lunch and on vrat/fasting days. You can serve this Moong Dal Gravy with hot cup of white rice or with rotis/chapatti or idli/dosa. Meanwhile do check out other interesting South Indian Gravies/Dals/Sambars/Rasams here. Do try out this quick Moong dal gravy and post your comments here. Also check out other easy moong dal sambar here.

Here’s how to make Moon Dal Gravy with step by step photos...

Ingredients

Moong Dal/Paasi Paruppu	½ cup
Turmeric Powder	½ tsp
Asafoetida/Perungaayam/Hing	¼ tsp
Tamarind extract	From very small marble size ball
Salt	As needed
Cilantro/Kothamalli/Coriander Leaves	2 tbsp finely chopped

To Grind

Coconut	4-5 pieces
Dry Red Chillies	4-5
Coriander Seeds/Malli	1 tsp
Cloves	2-3
Water	As needed

For Tempering

Oil/Ghee	1 tbsp
Mustard Seeds/Kadugu	½ tsp
Cumin Seeds/Jeeragam	1 tsp
Green Chillies	1 finely chopped
Ginger	1 inch piece finely chopped
Curry Leaves	10-12

Preparation Time:  10 minutes   

Cooking Time:15 minutes if cooked in pressure cooker/30 min if cooked openly in a pan

Serves: 4

Author: Priya Anandakumar

Method

Wash moong dal well with water. 

Add fresh water about 2 cups, salt, turmeric powder, asafoetida and pressure cook for 3-4 whistles. You can also cook the dal directly on stove in a deep pan as well, but will take about 15-20 minutes to cook the dal alone. I have cooked the dal in sauce pan.

When the dal is cooking, grind coconut, dry red chillies, coriander seeds, cloves, little water to a paste.

When the dal is cooked, add the ground paste and give a stir.

Then add the tamarind extract, let everything boil together for about 3-4 minutes really well.

Meanwhile heat ghee/oil in a kadai for tempering, splutter mustard seeds, add cumin seeds, curry leaves and fry for about 30 seconds.

Now add finely chopped green chillies, ginger and fry for another 20-30 seconds.

Add the tempering to the cooked dal, let it boil for another 2-3 minutes on low flame.

Finally add chopped coriander leaves and switch off the stove.

Yes, delicious and tempting Moong Dal gravy is ready to be enjoyed, serve it hot with a bowl steamed cooked rice and PotatoMasala. Meanwhile do check out other interesting South Indian Gravies/Dals/Sambars/Rasams here.  Also check out other easy moong dal sambar here

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Until then I am signing off…