This is a quick,easy, yummy & healthy dish. The only part that I dont like is that we need to plan well ahead for this dish. Soaking the payar for 6-8 hours really matters. At times I ve tried various other short cuts like soaking it in hot water for 1 - 2 hours or pressure cooking it for longer time etc.. You can get it cooked well in all ways.But the perfection comes only when you soak it for a longer time.
This pairs best with rice & moru curry or with Kanji . But I love to have this even with chapathi or puttu.
Ingredients (Serves 3 to 4):
Red gram -- 1½ cup
Turmeric powder -- ½ tsp
Chilly powder -- ½ tsp
Coconut -- ½ cup
Cumin seeds -- ½ tsp
Garlic -- 2 to 3 pods (optional)
Shallots -- 2 to 3
Mustard -- ½ tsp
Red Chilly -- 3 to 4
Curry leaves -- 2 - 3 springs
Salt -- to taste
Soak red gram for 6 to 8 hours. Wash and cook it in a pressure cooker with turmeric powder and chilly powder.
Coarsely grind together coconut and cumin with a pinch of turmeric powder.
Heat oil in a pan and splutter the mustard seeds. Add the red chillies and curry leaves.Add the finely chopped garlic(optional) and shallots.
Add the ground coconut mixture and fry for a minute.
Now add the cooked lentils to this, mix well and switch off the flame.
Serve hot with rice or kanji.