Pasi Payaru Kadaiyal

1. 1
   prep · ~30 min

   Wash and soak the moong dal.

   Rinse the moong dal well until the water runs mostly clear. Soak it in fresh water for 30 minutes, then drain.

2. 2
   pressure cook · ~15 min

   Pressure cook the dal until soft.

   1.Add the soaked moong dal to a pressure cooker with water, turmeric powder, and salt.

   2.Mix once and close the cooker.

   3.Cook on medium heat for 3 whistles, then let the pressure drop naturally.

   TIPCook the dal a little softer than usual so it mashes easily into a smooth kadaiyal.
3. 3
   mix · ~2 min

   Mash the cooked dal.

   Open the cooker and mash the dal with the back of a ladle until mostly smooth. If it looks too thick, loosen it with a little water and keep it soft but not runny.

4. 4
   temper · ~2 min

   Make the tempering.

   1.Heat ghee in a small pan over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, asafoetida, dried red chili, curry leaves, and garlic.

   4.Cook briefly until the garlic smells fragrant and turns lightly golden.

   TIPKeep the heat moderate so the garlic and spices flavor the ghee without burning.
5. 5
   assemble · ~2 min

   Combine the tempering with the dal.

   Pour the hot tempering over the mashed dal and mix well. Simmer for 1 to 2 minutes if needed to bring everything together.

6. 6
   serve

   Serve hot with rice.

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