You need –
- Mung bean – 1/3 cups
- grated coconut – 1/3 cup
- Coconut milk – 1/4 cup
- cumin seed – 1/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- green chilies – 1-2, slit length-wise
- Shallots – 3-4, finely sliced
- Mustard seeds – 1/2 teaspoon
- dried chili – 1
- curry leaves – 1 stwig
- coconut oil – 1 tablespoon
- salt to taste
How to –
In a blender, put the grated coconut, cumin seeds and whiz to a fine paste; adding just enough water. Set aside.
In pressure cooker, cook the payar/mung been with green chili, turmeric powder and add water a required. Once done, uncover and keep the heat over medium heat.Stir the coconut paste, salt and cook for 4-5 minutes. Add the coconut milk, (add water to adjust the consistency of the curry if need be) few curry leaves; bring to a gentle simmer and turn off the heat.
In a small pan, heat the oil. add the mustards seed and once they start to pop add the curry leaves and dried chili. Sauté briefly. Add the chopped shallots and cook till golden brown. Turn off the heat and add this to the curry and mix well.
Serve hot with Puttu , rice or roti.