PACHAI PAYIR KADAISAL / MASIYAL | GREEN MOONG DAL RECIPE

Pachai Payir is nothing but green moong dal and Masiyal / Kadaisal means mashing and so its known as Pachai Payir Masiyal (mashed green moong dal). This recipe is very common in most of the Kongu Nadu areas and so in our home too😂. I love to have it with rice drizzled with ghee and sometimes I eat it plain😅. It is a healthy dish with high protein and also helps in weight loss. It also helps to protect from bad cholestrol, blood pressure and diabetes. You can have it with rice or chapati. This is simple recipe in which you have to cook the green moong dal with few things and temper it. Check below for the recipe.

Ingredients:

For Pressure cooking

Green Moong Dal - 250 grams
Green chilly - 3
Coriander Seed - 1 tsp
Tomato - 1/2 chopped
Salt - 1/ 2 tbsp
Water - as needed

For Tempering

Shallots / Sambhar onion - 8 ( cut into lengthwise)
Dry Red Chilly - 1
Mustard Seed - 1 tsp
Jeera / Cumin seed - 1 tsp
Curry leaves -3
Salt - 1/ 4 tbsp
Oil - 1/ 4 tbsp

Method:

1. Wash the green moong dal twice and remove if there is any stone / hard particles it. Dry roast under low flame.

2. In a pressure cooker, add the washed green moong dal and the ingredients mentioned for pressure cooking with water filled half the cooker.

3. Pressure cook for 2 whistles at high flame and 3 whistles at low flame.

4. Open once the pressure settles. Dal must be in mashing consistency.

5. Once the dal is cooked well, mash it with a Wooden Hand Blender or blend it with hand blender. If you have extra water remaining in it, take it in a separate bowl . Then mash the dal in cooker.

6. Take a kadai, add oil and allow it to heat. Add mustard seed and allow it to burst.

7. Then add cumin seed, curry leaves, shallot and dry red chilly.

8. Saute until the shallots/ sambar onion gets translucent.

9. Add the tempering into the mashed dal and cook for 2 minutes under low flame.

10. Serve with hot rice drizzled with ghee.

Step By Step Instructions with Images:

1. Wash the green moong dal twice and remove if there is any stone / hard particles it. Dry roast under low flame.

2. In a pressure cooker, add the washed green moong dal and the ingredients mentioned for pressure cooking with water filled half the cooker.

3. Pressure cook for 2 whistles at high flame and 3 whistles at low flame. Open once the pressure settles. Dal must be in mashing consistency.

4. Once the dal is cooked well, mash it with a Wooden Hand Blender or blend it with hand blender. If you water remaining in it, take it in a separate bowl . Then mash the dal in cooker.

6. Take a kadai, add oil and allow it to heat. Add mustard seed and allow it to burst. Then add cumin seed, curry leaves, shallot and dry red chilly.

7. Saute until the shallots/ sambar onion gets translucent.

8. Add the tempering into the mashed dal and cook for 2 minutes under low flame.

9. Green Moong Dal Masiyal is ready. Serve with hot rice drizzled with ghee.

Notes:

1. If you find dal is thick , add hot water for your preferred consistency. You can also add the extra water taken separately when the dal is cooked.

2. If dal is not cooked with amount of water or the whistle count I mentioned , add extra water and leave extra whistles. Ultimately, dal must be cooked in mashed consistency.

3. Check the taste after adding tempering. Grind and add green chilly if you want spicy and boil it for few minutes. If it has less salt, add salt according to your taste.

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