Pasi Payaru Kootu

Ingredients

• - 1 cup whole green moong
• - 1/4 cup fresh grated coconut
• - 1 tsp cumin seeds
• - 2 green chillies
• - 1/4 tsp turmeric
• - 2 tbsp coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - Salt to taste

Method

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. Prepare vegetables: Cook or parboil half cup yam or raw banana pieces separately.
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. Combine: In a pan add cooked moong with its water and the cooked vegetables. Add the coconut paste. Mix well.
5. Cook together: Cook on medium heat 8-10 minutes until thick and well-blended.
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. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.
8. Pour tempering: Add the sizzling tempering to the kootu. Mix well.
9. Dry out: Cook uncovered on high heat 2-3 minutes until the kootu is thick and dry.
10. Serve: Adjust salt. Pasi payaru kootu is a nutritious Tamil Nadu moong dal kootu. Serve with steamed rice.