Moong bean & coconut when cooked together, turns out delish…
Moong bean or payar thoran is a traditional Kerala vegetarian dish. It’s a dry stir-fry made with moong beans and coconut, along with a tempering. This dish is known for its simplicity, nutritional value, and delicious flavour.
This thoran is either enjoyed with rice or with puttu-steamed rice cake.
Moong Bean- Payar Thoran, With Coconut, Kerala Recipe
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Main
Cuisine: Indian
Serves: 4 People
Ingredients
- Moong bean or payar- 1 cup, rinsed
- Water- 2 cups
- Salt- 1 tsp
To grind
- Grated coconut- 1 cup
- Garlic- 2 cloves
- Green chili, halved- 1 or 2
- Cumin seeds- 1 tsp
- Turmeric powder- ¼ tsp
- Water- ½ cup
- For making tempering
- Coconut oil- 1½ tbsp
- Mustard seeds- 1 tsp
- Dried red chilies, halved- 2
- Curry leaves- 8 leaves
Instructions
- Take the moong bean in a strainer, rinse under running water.
- I pressure cooked the moong bean in my Instant Pot.
- Add the rinsed moong bean to the stainless steel pot, add 2 cups water & salt, combine well.
- Close with the lid, pressure cook for 25 minutes at high pressure.
- After 25 minutes, let the pressure release naturally for 5 minutes & then do a quick pressure release.
- The moong bean will be cooked perfectly.
- To a blender jar, add all the above mentioned ingredients 'to grind', grind to a coarse paste.
- Add the ground coconut paste to the cooked moong bean, combine well.
- On the Instant Pot, select saute setting at medium temperature.
- Cook for a few minutes, add salt to taste.
- Take the stainless steel pot out of the main pot & keep it covered.
- Place a small frying pan over medium heat, add coconut oil.
- Let turn hot, add mustard seeds, let splutter.
- Add dried red chilies & curry leaves, fry for a few seconds.
- Pour the tempering over the moong bean thoran & keep it covered for sometime.
- This can be enjoyed as a side dish with rice or with Kerala puttu.
