Pachai Payaru Masiyal, Green Moong Dal

Pachai Payaru Masiyal, Green Moong dal – Green Gram Curry.

Pachai Payaru masiyal recipe. Whole moong dal/mung bean curry south indian style. Easy and healthy lentil curry.

Lentils and rice make perfect lunches. There is nothing more comforting than a good lentil curry with rice. This is such an easy recipe for the busy mornings where I need to pack lunches for the family. Lentils and rice make a simple everyday Indian meal. The creamy texture of the dal makes it so rich yet so healthy. We call it as pachai payaru masiyal in tamil. Serve it hot with rice and drizzle a teaspoon of ghee over. Yum… Somethings in life are so simple and yet so immensely satisfying. Moong dal curry sure belongs there. I call it my everyday lentil.

• 2 teaspoon Sesame/Gingely oil
• 1/2 teaspoon Cumin seeds
• 6 - 7 curry leaves
• 1/2 cup shallots or 1 red onion chopped
• 2 green chillies (I use the thai chillies or the serrano variety)
• 1/2 cup whole moong dal (mung bean)
• 1/2 teaspoon salt
• 3 cups water

1. Soak the dal in water for an hour.
2. Pressure cook the moong dal with the water for a good 10 minutes or 5-6 whistles.
3. Heat oil in a saute pan, add the cumin and curry leaves. Let it splutter.
4. When the cumin splutters, add the shallots or onions, green chillies and salt.
5. Saute for a good 5 minutes in low flame until the onions are translucent and starting to brown.
6. Remove from heat and mix in the cooked dal and grind it in a mixie/food processor until smooth.
7. Serve hot with rice and ghee

Notes

You can add or omit the green chillies according to your spice levels.

• Author: Kannamma @kannammacooks.com
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Lunch
• Cuisine: South Indian

• 2 teaspoon Sesame/Gingely oil
• 1/2 teaspoon Cumin seeds
• 6 - 7 curry leaves
• 1/2 cup shallots or 1 red onion chopped
• 2 green chillies (I use the thai chillies or the serrano variety)
• 1/2 cup whole moong dal (mung bean)
• 1/2 teaspoon salt
• 3 cups water

1. Soak the dal in water for an hour.
2. Pressure cook the moong dal with the water for a good 10 minutes or 5-6 whistles.
3. Heat oil in a saute pan, add the cumin and curry leaves. Let it splutter.
4. When the cumin splutters, add the shallots or onions, green chillies and salt.
5. Saute for a good 5 minutes in low flame until the onions are translucent and starting to brown.
6. Remove from heat and mix in the cooked dal and grind it in a mixie/food processor until smooth.
7. Serve hot with rice and ghee

Notes

You can add or omit the green chillies according to your spice levels.

• Author: Kannamma @kannammacooks.com
• Prep Time: 10 mins
• Cook Time: 30 mins
• Category: Lunch
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/pachai-payaru-masiyal-moong-dal-green-gram-curry-recipe/

Indian Tea shop Butter Biscuits | டீ கடை பட்டர் பிஸ்கட்

Recipe for delicious south indian tea kadai/tea shop bakery style butter biscuits/cookies. Crispy Iyengar bakery Indian cookies recipe. Salt Biscuit.

I can say a few things about most of the south Indian men and women. They love bakery butter biscuits. Some might not eat a cake but will never say no to a cookie. Trust me on this. Especially if its butter biscuits. These cookies are the real deal. These are the cookies that we love to eat all the time. These cookies are the true spirit of the French Normandy Sable cookies. They are so good and elegant with crispy exterior, tender interior and a bite full of buttery goodness. One bite and its so nostalgic. During college days in Chennai, I have had these cookies with my friends almost everyday. We used to gather around the tea shop during break hours, have a tea and share the cookies and chat for hours. Tea shops were the places where best of the ideas were born.

Lets crank up the mixer and make some greatest butter cookies. Shall we? Sift half a cup (65 grams) of confectioners sugar over half a cup (110 grams) of butter.

Cream the butter and sugar mixture until light and fluffy. Oh yes. Good things take time. I promise your patience shall be rewarded. Scrape the bowl once to make sure the butter and sugar is properly combined. Scraping is good.

Add 1 cup (130 grams) of flour (maida), 1/8 teaspoon of salt and 1/2 teaspoon pure vanilla extract at once and mix for 15 seconds on low.

Scrape the bowl again! Mix for a minute and we are done!

Transfer the dough to a plastic cling wrapped surface and make a log. cover it with cling wrap.

Refrigerate the dough for an hour. Even over-nite is fine.

Cut the dough into half inch thick cookies.

Bake in a preheated 350F/180C oven for 22-25 minutes, rotating the pans halfway through. When they start to brown, they are done. Have an eye as they can go from brown to burnt very fast!

Transfer to a cooling rack for 15-20 minutes.

And Voila! The best cookies of my lifetime!

Long live the tea shops. Amen.

• 1/2 Cup ( 110 grams ) Butter at room temperature
• 1/2 Cup ( 65 grams ) Confectioners Sugar
• 1 Cup ( 130 grams ) All purpose flour – Maida
• 1/8 teaspoon Salt
• 1/2 teaspoonPure Vanilla Extract

1. Sift sugar over butter and cream until light and fluffy.
2. Add the flour, salt and vanilla at once and mix until combined.
3. Transfer the dough to a cling wrapped surface and make a log. cover it with cling wrap.
4. Refrigerate the dough for an hour.
5. In the mean time Preheat the oven to 350F/180C
6. Cut the dough into half inch thick cookies.
7. Bake in a preheated 350F/180C oven for 22-25 minutes, rotating the pans halfway through. When they start to brown, they are done. Have an eye as they can go from brown to burnt very fast!
8. Transfer to a cooling rack for 15-20 minutes.

Notes

Store in an airtight container for up to a week.

• Author: kannamma @kannammacooks.com
• Prep Time: 1 hour 30 mins
• Cook Time: 30 mins
• Category: Snacks
• Cuisine: Indian