Kerala Cherupayar Curry in Microwave
By IFB | August 25, 2020
Yes it’s possible … in an IFB Microwave Oven!
A delectable combination of coconut and green gram makes this a power-packed and aromatic lentil stew.
Preparation time: 10 min
Cooking time: 10 min
Servings: 4 portions
- 1 cup green moong dal (whole, soaked and boiled)
- 1/2 cup yellow moong dal (split and boiled)
- 10 pearl onions (sambar onions)
- 1 tsp mustard seeds
- 1 sprig curry leaf
- 2 dry red chillies
- 1 tsp turmeric powder
- Salt to taste
- Coconut oil for cooking
- ½ cup fresh coconut
- 2 green chillies
- 1 tsp cumin seeds (jeera)
1.Heat coconut oil in a microwave-safe glass bowl. Add mustard seeds, curry leaves and heat the mixture at 100% micropower level for 2 min.
2.Add whole pearl onions and cook for 2 min at 100% micropower level until they soften. Add cooked and mashed yellow moong dal along with cooked green moong dal and mix well. Cook for 3 min at 100% micropower level.
3.Meanwhile, in a mixer, grind coconut, green chillies and cumin seeds into a smooth paste by adding a little water at a time.
4.Add this paste into the boiled daal and cook for 3 min at 100% micropower level. Adjust the seasoning.
5.Serve hot, garnished with coriander leaves.
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