Spicy whole green moong dal (Spicy pachai payir) from Paachakam: Heritage Cuisine of Kerala (page 74) by Sabita Radhakrishna

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Steamed rice flour (Puttu) [Mary Sebastian]

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Mung beans require 1 hour of soaking time. Can substitute any oil for coconut oil.

  • Ganga108 on October 07, 2025

    Excellent! Such lovely flavours. I used split unhulled mung and it cooked (3m in Instant Pot) softer than the recipe, but the flavours and texture of the result was wonderful. I didn't use coconut, and added some coriander leaves to the cooked dish. Also added a chopped tomato to the tadka after the onion was almost cooked and let it soften. Fantastic result. NOTE the specified pressure cooking times in the recipe seem too long to me. I used 3 mins in the Instant Pot. Also, I had to add more water than the recipe as there is a min water requirement in the IP - this probably contributed to the softness of the dal, but didn't impair flavours.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.