Cherupayar curry or green moong dal curry recipe (green gram dal curry or green mung bean curry) without coconut makes a great Kerala style side dish with Indian dishes like chapathi, poori, puttu, dosa, idli or rice or kanji (rice soup).
Green moong dal curry also known as cherupayar curry or pachai payar curry (made using green moong dal/whole green mung beans) is a simple, delicious and popular curry made in South Indian Kerala style and its nutritious, healthy, easy to make, vegetarian as well as vegan dish.
This cherupayar curry can be easily prepared using green moong dal or green grams.
What Is Cherupayar or Green Moong Dal?
Green moong dal (also known as green grams or green mung beans) is whole green dal or lentils which is popularly used in South India for preparing curry.
When the green skin is removed from the green moong dal, you get the more common moong dal variety which is yellow in color and most often used in dal recipes.
In Kerala (South Indian state), we use this beans very often in recipes. Green moong dal is known as cherupayar in Kerala and we use it to make whole mung bean curry, cherupayar thoran(green grams with coconut) etc.
You can make green moong dal curry with coconut or without coconut using onion, tomatoes and spices.
This is an easy dal curry without coconut (cherupayar curry without coconut) and is a South Indian Kerala style recipe.
We can make healthy, easy and delicious green moong dal curry in the stove top following this easy recipe or we can also make green mung bean curry in instant pot (recipe here) even more easily!
This green gram curry is vegetarian/vegan recipe and makes a perfect side dish for rice, chapathi, poori, dosa, idli or puttu and so it can be prepared and used as a side dish for breakfast, lunch or dinner for a healthy clean eating vegan recipe. Green grams is also known as green mung beans.
Green gram curry with coconut is also another popular South Indian Kerala style recipe and it is also healthy & makes a perfect side dish for rice & puttu.
As you can see green grams (green mung beans) also known as cherupayar or pachai payar in South India, is the main ingredient for this recipe.
We use tomatoes & onions along with spices to make yummy gravy for this green gram curry without coconut and it takes the green gram curry to another level like a simple & delicious Indian dal curry which is made using green grams (green mung beans) also known as cherupayar or pachai payar in South India (pachai means green and payar or payaru means the peas).
More Whole Moong Dal Recipes In This Blog:
How To Make Cherupayar Curry/Green Moong Dal Curry?
We can prepare green moong dal curry on stove top using a pressure cooker, regular pan or we can prepare green moong dal curry in instant pot. In this recipe we use a pressure cooker to cook the whole green mung beans and to make the dish and we make the seasoning in a pan.
We need the following ingredients to make the green moong dal curry.
Ingredients for cherupayar curry
whole green mung beans (moong dal)
red chili powder
cumin seeds powder
garam masala powder
dry red chilies (broken)
curry leaves (no water content)
Steps To Follow (The Process)
Cherupayar Curry - Green Moong Dal Curry Recipe
- 1.5 cups green moong dal (also known as green grams, cherupayar, green mung beans etc)
- 3 medium size tomatoes
- 1 onion
- 1 green chilies sliced lengthwise
- 2 teaspoons crushed garlic or garlic powder
- 1/2 teaspoon salt or as needed
- 3 cups water plus more if required for gravy
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 teaspoons garam masala powder
- 1/2 teaspoon cumin seeds powder
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- 3 dry red chilies broken
- 1 string curry leaves (make sure there's no water in it)
- Peel the onion and chop finely.
- Cut the tomatoes in medium sized or small pieces.
- To cook the green moong dal, wash the green dal and transfer it to a pressure cooker.
- Add salt and water, close the pressure cooker with lid( and safety valve) and cook for about 6 to 7 minutes or until 2 whistles have come.
- After 7 minutes of cooking, switch off the stove and wait for the pressure cooker to cool down.
- To prepare the seasoning, Meanwhile heat oil in a pan and add mustard seeds.
- When the mustard seeds splutter, add the broken dry red chilies and curry leaves, fry for a few seconds.
- To prepare the curry, Add the onion and salt and cook in medium heat for about 5 to 6 minutes or until the onions turn transparent or little browned for even better taste.
- As the onions are transparent in color or lightly browned, add the green chili, garlic and chopped tomatoes and cook for another five minutes or until the tomatoes are cooked and soft. Switch off the stove and keep the pan away from heat.
- If the pressure cooker is cooled enough, open the cooker and see if the green moong dal or cherupayar is cooked enough and soft. If there is any water left, you may not need to add more water for the gravy. If there is no water left after cooking the green moong dal or if you think there is less water to make the gravy, add more water to make the gravy as needed.
- Now add the cooked onion tomato mixture to the green moong dal in the pressure cooker and mix everything well. As I already mentioned above, if there is no enough water to make the gravy, please add more water as you need for the curry gravy.
- Add all the spices to the green moong dal in onion tomato mixture in the cooker, and mix everything well.
- Turn on the stove and bring the mixture to a boil, then reduce the heat to low and cook for another 2 more minutes, stirring in between so as to avoid burning the curry at the bottom of the pan.
- Green moong dal curry or cherupayar curry without coconut (made with onion tomato mixture) is ready to serve!