Vanpayar Thoran, Rose Moong Dal Stir Fry
Author:
Yummy N Tasty
Posted on,
31, Dec 2011
14 K views.
4
3.4/5 ( 5 votes )
Yields
4-5 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
40 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Vanpayar( Rose Moong Dal or Red Cow Peas) - 100 Gms
- Grated Coconut - ½ cup
- Cumin seeds - ½ Teaspoon
- Custard Seeds - 1 Teaspoon
- Garlic - 1 clove
- Chopped Onion (Sawala) - small, 1 Nos
- Turmeric Powder - ¾ Teaspoon
- Chilli Powder - ½ Teaspoon
- Curry leaves - 5-10 leaves
- Coconut oil - 2 Tablespoon
- Salt to taste
Instructions:
- Clean moong dal and keep it about 30 minutes in cold water.
- Cook the moong dal in a pressure cooker along with 1 ½ cup water and salt till 4-5 whistles .
- Drain off the water completely and keep the dal aside.
- Coarsely grind grated coconut, garlic, ½ teaspoon turmeric powder, ¼ teaspoon chilli powder, cumin seeds and keep it aside.
- Heat coconut oil in a pan and splutter mustard seeds.
- Add the chopped onion, curry leaves and sauté till the onion turns light brown. Then add ¼ teaspoon turmeric powder, ¼ teaspoon chilli powder fry for few seconds.
- Add in the cooked rose moong dal, prepared coconut mix(step#3) and mix well.
- Allow the water content to evaporate completely. Remove it from flame and serve.
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Vanpayar Thoran, Rose Moong Dal Stir Fry
| Author - Yummy N Tasty |
| Posted on - 31, Dec 2011 |
| Recipe URL, https://www.yummyntasty.com/recipes/vanpayar-thoran/ |
| Cooking time - 40 minutes |
| Serving - 4-5 person(s) |
Ingredients :
- Vanpayar( Rose Moong Dal or Red Cow Peas) - 100 Gms
- Grated Coconut - ½ cup
- Cumin seeds - ½ Teaspoon
- Custard Seeds - 1 Teaspoon
- Garlic - 1 clove
- Chopped Onion (Sawala) - small, 1 Nos
- Turmeric Powder - ¾ Teaspoon
- Chilli Powder - ½ Teaspoon
- Curry leaves - 5-10 leaves
- Coconut oil - 2 Tablespoon
- Salt to taste
Instructions :
- Clean moong dal and keep it about 30 minutes in cold water.
- Cook the moong dal in a pressure cooker along with 1 ½ cup water and salt till 4-5 whistles .
- Drain off the water completely and keep the dal aside.
- Coarsely grind grated coconut, garlic, ½ teaspoon turmeric powder, ¼ teaspoon chilli powder, cumin seeds and keep it aside.
- Heat coconut oil in a pan and splutter mustard seeds.
- Add the chopped onion, curry leaves and sauté till the onion turns light brown. Then add ¼ teaspoon turmeric powder, ¼ teaspoon chilli powder fry for few seconds.
- Add in the cooked rose moong dal, prepared coconut mix(step#3) and mix well.
- Allow the water content to evaporate completely. Remove it from flame and serve.
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