Pacha Payir Kulambu Recipe (South Indian Style Green Gram Curry)

Pacha Payir Kulambu is a healthy south Indian side dish for rice, dosa and chapathi. It is simple, easy to make and good to include in our diet often. I love to eat this curry as side dish for chapathi. You can also make the it with sprouted green gram, making it a healthier version.  Green Moong Dal (Whole), Onion, Tomato, Green Chillies, Dry Red Chillies, Asafoetida (hing), Turmeric powder (Haldi), Red Chilli powder, Coriander Powder (Dhania), Sambar Powder, Salt, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Oil   1 cup Green Moong Dal (Whole) 1 Onion , finely chopped 1 Tomato , finely chopped 2 Green Chillies , slit 2 Dry Red Chillies Asafoetida (hing) , a pinch 1/4 teaspoon Turmeric powder (Haldi) 1/2 teaspoon Red Chilli powder 1 teaspoon Coriander Powder (Dhania) 1 teaspoon Sambar Powder Salt , as required 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1 teaspoon Cumin seeds (Jeera) 2 teaspoons Oil     140   20     To begin making the Pacha Payir Kulambu recipe, wash the green gram and soak in water for 2 hours. Once done, add it to pressure cooker along with required water. Pressure cook for 5-6 whistles.Once the pressure seizes, open the lid, slightly mash the green gram with ladle. Mashing it is optional.Heat a heavy bottomed pan with oil on a medium flame. Add mustard seeds and cumin seeds. Once it splutters, add asafoetida, slitted green chilli and red chilli.Add chopped onion and saute until translucent. Add chopped tomatoes and cook until mushy.Once the tomatoes are mushy, add cooked green gram along with required water for the gravy.Add salt, turmeric powder, chilli powder, coriander powder and sambar powder to it. Mix well, cover the pan and  cook for 10-15 minutes on a low flame.Once everything is combined well turn off the flame and garnish the kulambu with coriander leaves.Serve Pacha Payir Kulambu along with Beetroot Thoran and Steamed Rice for a weekday meal.