Moong Dal Stew | Pasi Paruppu Kulumbu

Moong Dal Stew


  • Moong dal ~ ½ cup
  • Corriander seeds ~ 2 Tbsp.
  • Urud dal ~ 2 Tbsp.
  • Onions, chopped fine ~ ½
  • Coconut ~ 2 Tbsp.
  • Oil ~ 2 tsp.
  • Mustard seeds ~ 1 tsp.
  • Red chilies ~ to taste
  • Salt ~ to taste


  • Pressure cook moong dal with sufficient water until done.
  • In a skillet add 1 tsp. of oil along with the corriander seeds, red chilies and urud dal and fry until the dal turns light golden. Now add  the onions and saute until the onions are done. Mix in the coconut, and saute for a couple more minutes.
  • Once cool, blend the above with little water to a coarse paste.
  • In the same skillet, add the remaining oil and splutter the mustard seeds. Now add the cooked moong dal along with the blended paste, salt and water (adjust this as per desired consistency), and let it come to a boil.

Sweet Pongal

Sweet Pongal | Sakkarai Pongal

  • Rice ~ 1 cup
  • Moong dal ~ ½ cup
  • Jaggery ~ 1½ cups, crushed
  • Milk ~ 3 cups
  • Water ~ 3 cups


  • Roast moong dal in a teaspoon of ghee until light red in color.
  • Pressure cook rice, moong dal, milk and water for about 5 whistles until it is mushy.
  • While rice is cooking, bring the jaggery to a roaring boil with a cup of water in another pot. Once it’s boiling, reduce it to a simmer and let it continue for a couple more mins, after which turn off the stove and let it cool. Now filter this to remove the impurities in jaggery.
  • Add the cooked rice to the filtered jaggery syrup and let it cook on medium until desired consistency is reached. Add ghee (personal preference as to the amount of it) at this stage. Also add roasted cashews and raisins to the mixture.


  • Just follow the recipe, and it’s a guaranteed hit.

Recipe Source: Mahanandi

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