### TranslatedIngredients: 1 cup Green Moong Dal (Whole),1/2 cup Yellow Moong Dal (Split),10 Pearl onions (Sambar Onions),1 teaspoon Mustard seeds,1 sprig Curry leaves,2 Dry Red Chilli,1 teaspoon Turmeric powder (Haldi),Salt - to taste,Coconut Oil - for cooking,1/2 cup Fresh coconut,2 Green Chilli,1 teaspoon Cumin seeds (Jeera) ### PrepTimeInMins: 60 ### CookTimeInMins: 30 ### TotalTimeInMins: 90 ### Servings: 4 ### Cuisine: Kerala Recipes ### Course: Lunch ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Kerala Cherupayar Curry Recipe, soak the green mung bean in water for at least 2 hours.Pressure cook the green mung bean with water for about 4 whistle till it is just cooked. Once the pressure has released naturally, take them out and pressure cook the yellow moong dal now by adding some water, turmeric powder and pressure cook for 4 whistle.Wait for the pressure to release naturally and mash the dal to a smooth paste.Heat a kadai with oil, add mustard seeds and allow it splutter for few seconds and add curry leaves and be careful as it will splutter quickly.Add the whole shallots and saute until they soften. Add mashed yellow moong dal along with cooked green moong dal and mix well. Cook in simmer.Meanwhile grind the coconut, green chilli, cumin seeds in a mixer and grind it into a smooth paste by adding little water. Add this ground paste into the boiling dal, adjust your salt levels and boil for another 10 minutes and serve hot. Serve the Kerala Cherupayar Curry Recipe along with puttu or steamed rice. It can also be paired with phulka for a lunch box.
