Pasi Payaru Kootu

Method

1. 1

   Cook whole moong: Wash 1 cup pasi payaru (whole green moong). Pressure cook with 2 cups water and half tsp turmeric for 4-5 whistles until tender but still holding shape. Do not drain.

2. 2

   Prepare vegetables: Cook or parboil half cup yam or raw banana pieces separately.

3. 3

   Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin, 2 green chillies and 4 garlic cloves to a smooth paste.

4. 4

   Combine: In a pan add cooked moong with its water and the cooked vegetables. Add the coconut paste. Mix well.

5. 5

   Cook together: Cook on medium heat 8-10 minutes until thick and well-blended.

6. 6

   Make tempering: Heat 2 tbsp sesame oil. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

7. 7

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.

8. 8

   Pour tempering: Add the sizzling tempering to the kootu. Mix well.

9. 9

   Dry out: Cook uncovered on high heat 2-3 minutes until the kootu is thick and dry.

10. 10

    Serve: Adjust salt. Pasi payaru kootu is a nutritious Tamil Nadu moong dal kootu. Serve with steamed rice.