Soft cooked split green grams with slightly crunchy carrot which is garnished with fresh coconut and coriander leaves, is a nice accompaniment for rotis and rice with curry
In a small pan, heat the ghee and fry the cashews and coconut grating to light brown. Once the coconut milk is added, do not boil the payasam too long or too hard
I have a South Indian version of greenmoongdal curry/pasi paruppu kuzhambu using sambar powder that goes well with rice and tiffin varieties and here comes the North Indian style greenmoongdal curry/Hara MoongDal Tadka that’s suits well for chapatti/roti and rice varieties
Add sliced onion, green chilli and chopped broad beans, stirfry for few minutes. Heat oil in a pan, add mustard seeds, urad dal, hing and curry leaves, allow to crackle
Remove from the heat and serve hot with rice or idli. Stir well. Frykeerai till all the moisture is. I didn't add coconut here, but you can try adding it to get creamy curry
If you're doing the gravy with regular spinach, reduce the tamarind to half the amount, because regular spinach does not have the slight bitter taste of manathakkali
Ever since I started using this moongdal /green gram with skin, I have become a huge fan of it, it's not only more healthy ( extra fiber from the skin) but also very tasty
Indian | Recipe Type. Cooked without any coconut. When you need some vegetarian gravy without onions and garlic, thick and creamy MoongDal Gravy is the best
Though there are few other traditional dishes can prepare withmoong beans,this is the basic yet very easy to prepare and is a great side dish for chapati
![Carrot Beans Poriyal/Carrot Beans Stir Fry [With Coconut]](http://cdn.mytaste.org/i?u=group2%2FM00%2F2E%2F04%2FCgAINlgTXoGAQX02AAD0RNWNwsQ456.jpg&w=330&h=270&c=1)
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