Pasi Payaru Kadaiyal
A comforting and wholesome Tamil Nadu dish made from mashed moong dal. It's lightly spiced, incredibly nutritious, and pairs perfectly with steamed rice for a simple, soulful meal.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Pressure Cook the Dal
- b.Rinse the yellow moong dal thoroughly under running water until the water runs clear.
- c.In a pressure cooker, combine the rinsed dal, 3 cups of water, and turmeric powder.
- d.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 10-12 minutes, until the dal is completely soft and mushy.
- e.Allow the pressure to release naturally. Open the cooker and use a whisk or the back of a ladle to mash the dal into a smooth, creamy consistency.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat ghee in a kadai or a heavy-bottomed pan over medium heat.
- c.Once the ghee is hot, add the mustard seeds and let them splutter completely.
- d.Add the cumin seeds, urad dal, and broken dried red chilies. Sauté for about 30-40 seconds until the urad dal turns a light golden brown.
- e.Add the asafoetida and curry leaves, and sauté for another 10 seconds until the leaves are crisp and fragrant.
- 3
Step 3
- a.Sauté the Aromatics
- b.To the same pan, add the chopped garlic and slit green chilies. Sauté for about a minute until the raw aroma of garlic disappears.
- c.Add the finely chopped onions and cook until they become soft and translucent, which should take about 3-4 minutes.
- d.Now, add the chopped tomatoes along with a pinch of salt (this helps them cook faster). Cook until the tomatoes turn soft, pulpy, and oil starts to separate from the mixture, about 4-5 minutes.
- 4
Step 4
- a.Combine and Simmer
- b.Pour the mashed dal into the pan with the sautéed onion-tomato mixture.
- c.Add the remaining salt and about 1 cup of water to adjust the consistency. Mix everything together well.
- d.Bring the dal to a boil, then reduce the heat to low and let it simmer gently for 5-7 minutes. This allows the flavors to meld together beautifully.
- e.Stir occasionally to prevent it from sticking to the bottom of the pan.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat and stir in the freshly chopped coriander leaves.
- c.Serve the Pasi Payaru Kadaiyal hot with steamed rice, idli, or dosa, with an optional dollop of ghee on top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Mashing the dal very well while it's hot is the key to achieving the creamy texture characteristic of a 'kadaiyal'.
- 2Using ghee for tempering provides a richer, more authentic flavor than oil.
- 3Adjust the amount of water to get your preferred consistency. The dal will thicken as it cools.
- 4For a slight tang, you can add a small, marble-sized piece of tamarind while cooking the dal, or a squeeze of lemon juice just before serving.
- 5Using small onions (sambar onions) gives a sweeter, more traditional flavor to the dish.
- 6Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of water when reheating to loosen the consistency.
Adapt it for your goals.
With Greens
Add 1 cup of chopped spinach (palak) or amaranth leaves (thandu keerai) along with the tomatoes and cook until wilted before adding the dal. This variation is called Keerai Kadaiyal.
Spicier VersionSpicier Version
Increase the number of green chilies to 3-4 or add 1/2 teaspoon of red chili powder along with the turmeric powder for extra heat.
With CoconutWith Coconut
For a richer flavor and creamier texture, add 2 tablespoons of freshly grated coconut during the last 2 minutes of simmering.
No Onion, No GarlicNo Onion, No Garlic
For a sattvic version suitable for fasting or specific dietary preferences, you can skip the onion and garlic. The dish will still be flavorful from the other spices.
Why this is on our healthy list.
Rich in Plant-Based Protein
Moong dal is an excellent source of protein, crucial for building and repairing tissues, making enzymes, and supporting overall body function.
Promotes Digestive Health
High in dietary fiber, this dal aids in digestion, prevents constipation, and supports a healthy gut microbiome. It is known to be light on the stomach and easy to digest.
Supports Heart Health
This dish is low in saturated fat and cholesterol. The potassium and magnesium in moong dal can help regulate blood pressure, contributing to cardiovascular wellness.
Aids in Weight Management
Being low in calories but high in protein and fiber, Pasi Payaru Kadaiyal helps you feel full and satisfied for longer, which can help prevent overeating and support weight management goals.
Frequently asked questions
Yes, it's very healthy. It is an excellent source of plant-based protein and dietary fiber, low in fat, and packed with essential vitamins and minerals. It's also easily digestible, making it suitable for all ages, including babies and the elderly.