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Whole Moong (Cherupayar) curry
Published On: 07 Jun 2004
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Bengali: Laban / Noone
Pressure cook onions, green chillies and whole moong, till the moong is cooked.
Heat oil in a frying pan.
Add mustard seeds and allow them to crackle.
Add the cooked ingredients and stir for a little while.
Add salt along with enough water for gravy.
:- Or you can have it dry.
Traditionally, we north indians add some lemon juice and finely chopped corriander(cilantro)to garnish!
u have to soak the wholemoong for 1/2 an hour in water before pressure cook.
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