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Pasi Payaru Upma / Moong Dal Upma

February 20, 2016 by Suguna Vinodh 19 Comments

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pasi-payaru-upma-recipe

This is a very unique recipe for upma made entirely with moong dal. Its very healthy and very easy to make. This is popular around Coimbatore region and usually made for breakfast. Here is how to do Pasi Payaru Upma. We use split green gram dal with the green skin still on. This works well for the recipe.

Wash and soak the moong dal in water for 4-5 hours. After soaking, scrub the lentils well between fingers. Wash in running water and drain several times. Drain between your fingers to get rid of the green skin. Repeat the procedure until most of the green skin from the dal has been removed. Some of the skin might still be attached. That’s fine. Set aside.

pasi-payaru-upma-recipe-wash

Add around 1 to 1 1/2 cups of water and grind the dal to a smooth paste. Add the salt and mix well.

pasi-payaru-upma-recipe-grind

Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel , cover the vessel, and let it steam for 15-20 minutes. After around 15 minutes, insert a spoon into the idlis. It should come clean. If it comes clean, the moong dal idlis are done. Remove from heat. Scoop the idlis out of the idli mold onto a plate.

pasi-payaru-upma-recipe-steam

Shred the moong dal idlis using a vegetable shredder. It should resemble shredded cheese. Set aside.

pasi-payaru-upma-recipe-shred

Now we will make upma.
Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in the finely chopped ginger, dried red chillies and curry leaves. Fry for a few seconds until fragrant. Add in the chopped onions and green chillies. Using a lot of onions in this dish makes the upma very tasty. Fry till the onions are soft. Add in a little salt to taste.

pasi-payaru-upma-recipe-tempering

Add in the shredded dal and coriander leaves and mix well to combine. Switch off the flame and serve warm with coconut chutney.

pasi-payaru-upma-recipe-garnish

 

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Pasi Payaru Upma


★★★★★

5 from 5 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 4 hours
  • Cook Time: 30 mins
  • Total Time: 4 hours 30 mins
  • Yield: 4 persons 1x
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Description

Recipe for healthy pasi payaru upma. green moong dal pulao.


Ingredients

Scale

For the Moong dal Idlis

  • 1 Cup (250 ml) Green Moong Dal – Split
  • 1 teaspoon Salt
  • 1 – 1 1/2 cups of water for grinding
  • 1 teaspoon oil for coating idli plates

For Tempering

  • 2 teaspoon sesame oil (gingely oil)
  • 1/2 teaspoon mustard seeds
  • 2 inch ginger, finely chopped
  • 2 dried red chillies
  • 2 sprigs curry leaves
  • 3 onions, finely chopped
  • 1/2 teaspoon salt
  • 3 green chillies, chopped
  • 3 sprigs coriander leaves, chopped

Instructions

  1. Wash and soak the moong dal in water for 4-5 hours. After soaking, scrub the lentils well between fingers. Wash in running water and drain several times. Drain between your fingers to get rid of the green skin. Set aside.
  2. Add around 1 to 1 1/2 cups of water and grind the dal to a smooth paste. Add the salt and mix well.
  3. Put some water in an idly vessel and put it on medium flame. Oil the idli plate and gently fill the rounds with the batter. Put it inside the idly vessel , cover the vessel, and let it steam for 15-20 minutes. Remove from heat. Scoop the idlis out of the idli mold onto a plate.
  4. Shred the moong dal idlis using a vegetable shredder. Set aside.
  5. Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in the finely chopped ginger, dried red chillies and curry leaves. Fry for a few seconds until fragrant. Add in the chopped onions and green chillies. Using a lot of onions in this dish makes the upma very tasty. Fry till the onions are soft. Add in a little salt to taste.
  6. Add in the shredded dal and coriander leaves and mix well to combine. Switch off the flame and serve warm with coconut chutney.
  • Category: Main
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Shobhana says

    December 5, 2019 at 10:18 pm

    Would I get the same results if I use whole green moong instead of the split variety.

    Reply
  2. Parita says

    February 14, 2018 at 5:19 am

    Can the batter be made previous night and stored in the fridge to make idlis the next morning? Otherwise i don’t know how we can do the entire process for breakfast..lol..or can we soak the split moong dal overnight instead of only 4-5 hours?

    Reply
    • Suguna Vinodh says

      February 14, 2018 at 2:02 pm

      Yes. you can soak the dal overnite.

      Reply
  3. Saranya Mahadevan says

    July 30, 2017 at 8:57 pm

    Hi Suguna, ever since I saw this recipe on your website, I was so tempted to try it! Made it for dinner last night and it turned out to be very delicious! We enjoyed it a lot! Thanks for sharing such amazing recipes 🙂

    ★★★★★

    Reply
    • Suguna Vinodh says

      July 31, 2017 at 2:27 am

      Thank you so much!

      Reply
  4. Sathya says

    February 1, 2017 at 2:14 am

    Very innovative recipe. Thanks for Sharing.

    ★★★★★

    Reply
    • Suguna Vinodh says

      February 1, 2017 at 10:43 am

      Thanks Sathya.

      Reply
  5. Indumathi Krishnan says

    January 30, 2017 at 10:18 pm

    can we use dry grinder to split the whole mung dal to get split mung dal? i do’t get split variety here.

    Reply
    • Shailja says

      July 9, 2020 at 11:51 pm

      Didn’t worked for me. Probably because I used yellow mung dal. The idlis were so hard that they cannot be shred. Definitely not the fluffy texture like that in your pics. The taste was awful. I will again try with mung dal with husk on. May be you can put a note in your recipe not to use mung dal without husk. Will save someone’s time. But your pics looks awesome.

      Reply
      • Suguna Vinodh says

        July 10, 2020 at 12:18 am

        Did you soak for the said time and grind with correct quantity of water?

        Reply
  6. Hema says

    August 1, 2016 at 2:49 pm

    The recipe sounds amazing, will be making for sure. I have a couple of questions. What if we don’t wash the skins away? And will this work if we use whole moong?

    Reply
    • Suguna Vinodh says

      August 1, 2016 at 9:07 pm

      The vada will be too heavy with the skin. It will be hard.

      Reply
  7. Meenakshi says

    June 25, 2016 at 12:14 pm

    Hi Suguna, while making Moong Dal upma can we use moong dal (the yellow one) or the whole moong, instead of split moong? Please let me know. Thanks.

    ★★★★★

    Reply
  8. Rajam says

    May 16, 2016 at 6:31 pm

    Enjoyed this dish

    Reply
    • Suguna Vinodh says

      May 16, 2016 at 6:33 pm

      Thank you Rajam. Really glad that you liked the dish. One of our usual family dinners.

      Reply
  9. Rajam says

    May 16, 2016 at 6:30 pm

    Excellent recipe

    ★★★★★

    Reply
  10. Eatliveburp says

    March 10, 2016 at 4:52 am

    Hi there!
    Interesting recipe. Almost similar to paruppu usili recipe.. Difference being the type of lentils used. One question- if you are going to wash most of the skin away, can we use yellow moong dal?

    Reply
    • Suguna Vinodh says

      March 10, 2016 at 9:32 am

      The texture is little different when using skin on lentils. I think the dehusked ones are little processed in order to remove the skin and folks at home believe that the upma turns slimy with yellow moong dal. I have tried both ways and I find the texture to be little more fluffier with the skin on lentils.

      Reply
  11. Poornima says

    March 1, 2016 at 1:09 am

    Wow.. Awesome recipe.. Great protien rich breakfast. I will definitely give it a try..

    ★★★★★

    Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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