In Kerala, or atleast the parts that I am from, moong dal is usually preferred over toor dal. We make a curry with moong dal, any squash or cucumber we can get our hands on and also add coconut (but of course!). Oh wait, I actually have a recipe in here somewhere. Oh yes, here it is. Cherupayar Vellarikka Curry – yellow moong dal cooked with cucumber.
Yellow Moong Dal Tadka / Cherupayar Parippu CurryServes: 4What I Used:Yellow moong dal / split green bean / cherupayar – 1 cupGreen chillies – 2, splitTomato – 1, chopped (optional)Turmeric powder – 1 pinchSalt – to tasteFor tempering:Oil – 1 tbspMustard seeds – 1/2 tspJeera / jeerakam – 1 tspGinger – 1/2 tsp, gratedRed chillies – 2, torn into halvesCurry leaves – a fewHing / asafoetida / kaayam – a pinch (optional)How to make Moong Dal Tadka:1. Cook the dal in 4 cups water until soft or pressure cook for 3 whistles with turmeric, green chillies and tomato (if using). Let it cool.