Moong Dal & Cucumber Recipe – Authentic Kerala Style Curry

Last Updated on 2 months by Neha Deshmukh

Moong Dal & Cucumber Recipe – Authentic Kerala Style Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Moong Dal & Cucumber Curry, made the traditional Kerala way. This isn’t just a dish; it’s a little piece of my childhood, a taste of my grandmother’s kitchen, and something I make whenever I need a hug in a bowl. It’s surprisingly easy to make, and the combination of flavors is just chef’s kiss!

Why You’ll Love This Recipe

This Moong Dal & Cucumber curry (sometimes called Vellarikka Parippu) is a beautiful blend of textures and tastes. The creamy moong dal beautifully complements the crisp cucumber, and the Kerala-style tempering adds a wonderful aromatic punch. It’s light yet satisfying, perfect for a quick weeknight meal or a comforting weekend lunch. Plus, it’s naturally vegetarian and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this Kerala delight:

• 1 cup split yellow moong dal (cheru payar)
• 0.5 cup cucumber (vellarikka), cubed
• 1 pinch turmeric powder
• 0.25 cup grated coconut
• 4-5 shallots
• 3 green chillies
• 1 pinch hing (asafoetida)
• 1 tsp cumin (jeera) powder
• 1 tsp mustard seeds
• 1 strand curry leaves
• 2 tsp coconut oil
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special, so let’s dive a little deeper:

• Cheru Payar Moong Dal: This split yellow moong dal cooks quickly and becomes beautifully creamy. It’s different from the red moong dal – cheru payar has a slightly sweeter taste. You’ll find it at most Indian grocery stores. (About 200g)
• Vellarikka Cucumber: This is a specific type of cucumber commonly used in Kerala cuisine. It’s long, thin-skinned, and has a mild flavor. If you can’t find it, English cucumbers work well too!
• Coconut Oil: Don’t skimp on the coconut oil! It’s essential for that authentic Kerala flavor. It adds a lovely aroma and richness to the tempering.
• Hing (Asafoetida): This might seem like an odd ingredient, but trust me, it’s magic! Hing adds a savory, umami depth to the curry and aids digestion. A little goes a long way. You can find it as a powder or resin at Indian grocery stores.
• Regional Variations in Tempering: Every family in Kerala has their own little twist on the tempering. Some add dried red chillies, others use a bit of fenugreek. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s cook the dal. In a pressure cooker, combine the moong dal, cubed cucumber, turmeric powder, and enough water to cover the ingredients. Pressure cook for 3 whistles, or until the dal and cucumber are soft and mushy.
2. While the dal is cooking, let’s prepare the tempering. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the shallots and slit green chillies. Sauté for 2-3 minutes, until the shallots are golden brown.
3. Now, add the cumin powder and hing to the pan. Sauté for another minute, stirring constantly, until fragrant. Be careful not to burn the hing!
4. Add the grated coconut to the tempering mixture and stir until it’s lightly toasted and fragrant – about a minute.
5. Once the dal is cooked, gently pour it into the pan with the tempering. Add salt to taste and simmer for 2 minutes, allowing the flavors to meld together.
6. Finally, garnish with a generous sprig of fresh curry leaves. Serve hot!

Expert Tips

• Don’t overcook the cucumber! You want it to hold its shape slightly.
• Adjust the amount of green chillies to your spice preference.
• For a smoother curry, you can lightly mash the dal with the back of a spoon.
• Fresh curry leaves are a must! They add a unique aroma and flavor.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already almost vegan! Just ensure your coconut oil is purely coconut oil and doesn’t contain any dairy derivatives.
• Spice Level Adjustment: If you like it mild, use only one green chilli or remove the seeds. For a spicier kick, add more chillies or a pinch of red chilli powder.
• Festival Adaptations: This curry is often made during Onam and Vishnu Puja in Kerala. Some families add a small amount of jaggery (gur) for a touch of sweetness.
• Using different types of cucumber: While vellarikka is traditional, you can use any cucumber you like. Just adjust the cooking time accordingly.

Serving Suggestions

This Moong Dal & Cucumber Curry is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With Dosa: A classic pairing! The curry’s mildness complements the crispy dosa perfectly.
• With Rice: Serve it with a steaming bowl of rice for a comforting and satisfying meal.
• With Roti: A more modern pairing, but equally delicious!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

Let’s answer some common questions:

• Can I use red moong dal instead of yellow moong dal? You can, but the flavor and texture will be slightly different. Red moong dal cooks even faster and has a more earthy taste.
• What is the best way to cube the cucumber for this recipe? Aim for roughly ½ inch cubes. This ensures they cook evenly and retain some texture.
• Can I make this curry ahead of time? Absolutely! It actually tastes better the next day. Just store it in the fridge and reheat when you’re ready to eat.
• What is hing and where can I find it? Hing is asafoetida, a resin with a pungent smell. You can find it at Indian grocery stores, usually in powder or solid form.
• Can I adjust the amount of green chilies to control the spice level? Definitely! Start with one chilli and add more to taste.
• What is the significance of curry leaves in Kerala cuisine? Curry leaves are considered sacred in Kerala and are used extensively in cooking. They add a unique aroma and flavor, and are also believed to have medicinal properties.

Enjoy this little taste of Kerala! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!