Moong Sprouts Curry – Mulai Payaru Masala

Mung bean or pasi payaru / pachai payaru is a staple in the kongunad region. Sundal, dosa, vada, upma – mung dal is used in such varied recipes. Its health benefits are endless and sprouted mung beans curry is something that’s so tasty and flavorful. Its a lunch staple in many households. We used to have this curry at-least once a week with rice.

Even though ready made sprouted mung bean is easily available, sprouting mung bean is one of the most easiest things to do at home. I have used home made mung sprouts for this recipe. Here is how to sprout mung moong bean at home.

Moong sprouts curry – Mulai payaru masala – Mung Curry

Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. Add in the finely chopped onions and saute for 5 minutes until the onions are cooked and soft and slightly starting to brown on the edges.

Add in the chopped ripe tomatoes, minced ginger, turmeric powder, chilli powder, coriander powder and salt. Saute till the mixture is fully cooked and the tomatoes become mushy and looks like a thick paste. It will take about 5 minutes of sauteing on medium flame. Add in the tamarind pulp.

Add the sprouted mung dal. Mix well and cover with a lid and let it simmer on a low flame for 20 minutes until the sprouts are well cooked and the curry has become thick and all the liquid has been absorbed and its a thick masala.

Add in the coconut milk (optional) and the curry leaves. Switch off the flame and serve hot with rice.

• 2 teaspoon sesame oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 2 medium sized onions, finely chopped
• 2 ripe tomatoes, chopped
• 1 inch piece ginger, minced
• 1 teaspoon turmeric powder
• 2 teaspoon chilli powder
• 2 teaspoon coriander powder
• 1 1/2 teaspoon salt
• 1 inch tamarind soaked in 2 cups of water and pulp extracted.
• 2 cups sprouted mung bean / mulai payaru
• 1/3 cup thick coconut milk (optional)
• 2 sprigs coriander leaves, finely chopped

1. Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. Add in the finely chopped onions and saute for 5 minutes until the onions are cooked and soft and slightly starting to brown on the edges.
2. Add in the chopped ripe tomatoes, minced ginger, turmeric powder, chilli powder, coriander powder and salt. Saute till the mixture is fully cooked and the tomatoes become mushy and looks like a thick paste. It will take about 5 minutes of sauteing on medium flame.
3. Add in the tamarind pulp and the sprouted mung dal. Mix well and cover with a lid and let it simmer on a low flame for 20 minutes until the sprouts are well cooked and the curry has become thick and all the liquid has been absorbed and its a thick masala.
4. Add in the coconut milk (optional) and the curry leaves. Switch off the flame and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Side Dish
• Cuisine: Tamilnadu

• 2 teaspoon sesame oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 2 dried red chillies
• 2 sprigs curry leaves
• 2 medium sized onions, finely chopped
• 2 ripe tomatoes, chopped
• 1 inch piece ginger, minced
• 1 teaspoon turmeric powder
• 2 teaspoon chilli powder
• 2 teaspoon coriander powder
• 1 1/2 teaspoon salt
• 1 inch tamarind soaked in 2 cups of water and pulp extracted.
• 2 cups sprouted mung bean / mulai payaru
• 1/3 cup thick coconut milk (optional)
• 2 sprigs coriander leaves, finely chopped

1. Heat sesame oil in a pan until hot. Add in the mustard seeds, cumin seeds, dried red chillies and curry leaves. Let it splutter. Add in the finely chopped onions and saute for 5 minutes until the onions are cooked and soft and slightly starting to brown on the edges.
2. Add in the chopped ripe tomatoes, minced ginger, turmeric powder, chilli powder, coriander powder and salt. Saute till the mixture is fully cooked and the tomatoes become mushy and looks like a thick paste. It will take about 5 minutes of sauteing on medium flame.
3. Add in the tamarind pulp and the sprouted mung dal. Mix well and cover with a lid and let it simmer on a low flame for 20 minutes until the sprouts are well cooked and the curry has become thick and all the liquid has been absorbed and its a thick masala.
4. Add in the coconut milk (optional) and the curry leaves. Switch off the flame and serve hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Side Dish
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/moong-sprouts-curry-mulai-payaru-masala/

Leftover Rice Dosa – Cooked Rice Dosa Recipe – Leftover Rice Recipe

Leftover rice can be bothering at times. People often convert leftover rice into variety rice. But there are a lot of things that can be done with leftover rice and this dosa is one such beautiful way of using up that leftover rice. This dosa is kind of a soft dosa and is perfect for breakfast or as an afterschool snack for the children. Here is how to do it.

Take a mixie / blender and add in the left over rice, wheat flour (atta), cumin seeds, salt, curry leaves and dried red chillies. Add in a cup of water and grind to a smooth paste. The batter will be thick.

Thin out the batter with about half a cup of water. Add water little by little so the batter doesn’t go very watery. The batter should be of pouring consistency. Now add in a cup of dosa batter. The dosa batter helps in spreading the batter on the griddle and crisping the dosa.

Heat a dosa pan / skillet until hot. Let the flame be at high. Pour a ladle of the batter onto the skillet. You can gauge the consistency of the batter from the below picture. Cover the skillet and cook the dosa for little over a minute on each side.

This dosa cooks slow. It took about 3 minutes for me for making each dosa. So be patient and do not rush. The dosa will be gummy if its not properly cooked.

Also be gentle while spreading the batter. Applying pressure will scrape the batter from the pan. Also that little addition of regular dosa batter is really necessary else the dosa comes very dense and gummy.

Enjoy your dosa. I served the dosa today with coconut chutney , onion thokku and idli podi .

• 1 1/2 cup leftover rice
• 1/2 cup whole wheat flour (atta)
• 1 teaspoon cumin seeds
• 1 teaspoon salt
• 2 sprigs curry leaves
• 1 dried red chillies
• 1 cup water
• 1 cup dosa batter
• 1.5 – 2 cups water

1. Take a mixie / blender and add in the left over rice, wheat flour (atta), cumin seeds, salt, curry leaves and dried red chillies. Add in a cup of water and grind to a smooth paste. The batter will be thick.
2. Thin out the batter with about half a cup of water. Add water little by little so the batter doesn’t go very watery. The batter should be of pouring consistency. Now add in a cup of dosa batter. Mix well.
3. Heat a dosa pan / skillet until hot. Let the flame be at high. Pour a ladle of the batter onto the skillet. Cover the skillet and cook the dosa for little over a minute on each side.
4. Serve the dosa with your favorite chutney.

Notes

Please dont add more than the mentioned amount of cooked rice. The recipe wont come properly.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: Tamilnadu