Payatham paruppu (Moong Dal) masiyal is a prominent south indian side dish … which can be had with rice and ghee. Masiyal is made in many ways… this one is like sambhar and can be made with or without any vegetable…. Today, I have not added any vegetable, but this kind of masiyal tastes so good if cooked with sennai kizhangu or karunai kizhangu.
| INGREDIENTS | |
| Moong Dal (Cooked) | 1 cup |
| Green Chilli (Finely Chopped) | 1 |
| Ginger (Finely Chopped) | 1/2 inch |
| Tomato (Finely Chopped) | 1 |
| Sambhar Powder | 1 1/2 tsp |
| Methi Dana | 1/2 tsp |
| Hing (Solid) | Small pea size |
| Mustard Seed | 1/2 tsp |
| Whole Red Chilli | 1 |
| Tamarind | A small lime size ball |
| Curry Leaves | 1 sprig |
| Salt | To taste |
| Rice Flour | 1 tsp |
| Oil | 1 tsp |
METHOD
- Soak tamarind in a cup of hot water and take out all the pulp. Set aside
- Pressure cook moong dal, and set aside.
- Heat a couple of drops of oil in a small pan and roast hing and methi seeds till it turns golden and emits nice aroma. Grind it to a powder. Since the quantity will be so little, powder it in a stone grinder.
- Heat a teaspoon of oil in a pan, add in green chilli, ginger, tomato and stir fry for a minute.
- Now add sambhar powder, curry leaves and methi-hing powder. Sauté for few seconds.
- Add in tamarind pulp, a cup of water and salt. Let it boil and cook till raw smell of tamarind is gone.
- Add moong dal and let it simmer for about 10 minutes. Mix rice flour in a tbsp of water and add it to the masiyal. This is optional and for thickening the consistency of masiyal, if you feel the masiyal is already thick, skip this.
- Heat a little ghee or oil in a small pan, crackle mustard seeds and whole red chilli and pour over the masiyal.
- Serve hot with rice and ghee.
Quincy bcm
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