Nadan Cheru Payar Thoran Recipe / Green Gram Thoran / Moong Dal Stir Fry / Payaru Thoran Recipe.
This Green Gram / Moong Bean / Cherupayar, we call in different names in different languages. They dominate in Kerala Kitchens and it appears in different styles in Kerala tiffin boxes..
There was a time when I used to be scared to pressure cook this dal as it turned out mushy. Now I am so confident to make this as I have learned the correct measurement of water, soaking time of dal in water and the number of whistles required.. It tastes heavenly with Porridge / kanji along with coconut chutney and pappads.
There are splendid health benefits for this Green Dal / Geen Moong. It is a super lentil which helps to lose weight. It is rich in Vitamin A, B, C and E. It is a rich source of many minerals including, Potassium, Calcium and Iron. It brings in rich protein to the vegetarians.
The following video shows the step by step process (different procedures) followed while making this Green Gram Stir Fry with Coconut..
It reduces bad cholesterol level, improves immunity power and regulates the Blood Pressure. It is good for the skin as well. Chinese claims that it contains anti- cancer properties.
If you are looking for more thoran/stir fry recipes, then do check, Beans Thoran with Split Bengal Gram, Long Beans Stir Fry, Cabbage Thoran / Cabbage Stir Fry, Garlicky Green Beans Stir Fry ..
We usually have it in many forms, like curries both in dry form or in sauce version, add the sprouted form in salads. Some people dry roast it into flours and make some Indian rotis or they wet grind it and make some moong dal dosas.
What I am going to post today is the dry version of Moong Bean, every Keralite indulge in its taste. This is a post which helps in my next Lenten recipe post. Malayalees cannot omit to include this in their diet. For the Christians, this thoran is a comfort food having it along with Kanji, on the days of Lent.
It acts as a medicine on days when you are bedridden with fever. It doesn’t take much time and energy to make this side dish, which goes well with Red rice.
Kanjiyum Payarum is served after the service in church on Good Friday. We use this Green Gram to make this thoran to be served with Kanji / Porridge. It is supposed to be tasteless and bland. But when you are tired, it tastes very good and filling. Most Kerala Christian Homes also have only Kanjuyum Payarum on Good Friday.
So let us get into the recipe..
Ingredients for Nadan Cherupayar Thoran:
Moong Dal / Cherupayar – 1 ½ cups
Water – ¾ cup
Coconut grated – ¾ cup
Shallots – 5, thinly sliced
Green Chilli – 1 big, sliced
Turmeric Powder – ½ tsp.
Cumin Seeds – 1 tsp.
Garlic crushed – 2
Dry Whole Red Chilli - 2
Curry Leaves – 2 sprigs
Coconut Oil – 1 ½ tbsp..
Salt – to taste
How to Make Kerala Style Cherupayar Thoran:
Wash green dal well on clear water. Soak Moong Dal overnight or minimum for 6 to 8 hours. Pressure cook on medium heat for 2 whistles by adding little salt, turmeric powder and ¾ cup of water. (Refer my recipe notes). Switch off the flame and keep the pressure cooker under the running tap water to release the pressure. Open the lid and keep it aside. In a mixer jar, grind the grated coconut, cumin seeds, turmeric powder and onion. Keep it aside.
Heat Coconut oil in a pan. Splutter mustard seeds. Add the sliced shallots, crushed garlic, dry whole red chillies and curry leaves. Saute until you get nice aroma or till onion turns golden brown in colour. Add in the ground coconut mixture. Sauté for couple of minutes. Next add the cooked green dal and mix with a spoon lightly for 3 minutes on low flame to incorporate everything, without mushing the cooked dal. Turn the heat off.
Now the Cherupayar Thoran is ready to be served. Serve it hot with kanji / Porridge or with Puttu and Pappadam.
My Recipe Notes and Tips on Payaru Thoran / Green Gram Stir Fry:
1. For me ¾ cup of water to cook green gram was perfectly fine.
2. Take care of the texture of moong dal while pressure coking. Because of the overnight soaking 2 whistles were enough for me. It was perfectly fine for me without even a spoon of water rest in the cooker. You can see the picture. If excess water is there after cooking, don’t drain off it as it is very healthy.
If you haven’t soaked it overnight, wait for 4 to 6 whistles on medium heat. It depends on the texture you like.
3. Using coconut oil gives the dish its authentic taste.
4. Adjust the green chillies as per your tolerance level.
Pictorial of Cherupayar Thoran:
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Green Gram Stir Fry with Coconut / Green Moong Saute with Coconut / Green gram dry curry