Pachai Payaru (Green Gram) Masiyal

Masiyal also known as Kadaiyal is a one-pot dish that is not only delicious but also packed with healthy nutrients. This versatile dish can be enjoyed with hot rice or Chapati/Roti, and even goes well with toasted bread. Its simplicity and convenience make it an ideal choice for a quick and nutritious meal. Whether you’re in a hurry or looking for a comforting meal, Masiyal is a great option that will satisfy your taste buds and nourish your body.

Also try these other dishes like Paruppu Keerai Masiyal and Keerai Puzhi Masiyal

  • Paruppu Keerai Masiyal

    Cooks in 20 minutesDifficulty: Easy

    This Paruppu Keerai Masiyal can be prepared with any type of greens(keerai). This dish also goes by the name keerai kadayal.

  • Keerai Puzhi Masiyal

    Difficulty: Easy

    A kootu recipe made with any kind of spinach (keerai), tamarind and thuvar dhal.

Pachai Payaru (Green Gram) Masiyal

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Recipe by S Kamala Course: GraviesCuisine: Indian, TamilDifficulty: Easy
Servings

6

servings
Prep time

8

hours 
Cooking time

15

minutes

Masiyal also known as Kadaiyal is a nutritious and easy-to-make one-pot dish. Packed with healthy ingredients, it can be served with hot rice, Chapati/Roti, or even with toasted bread.

Ingredients

  • Pachai Payaru (Green Gram) – 1 cup

  • Big Onion – 2

  • Tomato – 1

  • Garlic Flakes – 8 to 10

  • Green Chilli – 2

  • Turmeric Powder – 1/4 teaspoon

  • Salt – 1/2 teaspoon or as per taste

  • Oil – 3 to 4 teaspoons

  • Jeeragam (Cumin) – 1 teaspoon

  • Coriander Seeds (Dhaniya) – 1 teaspoon

  • Red chilli – 3

Directions

  • Soak the payaru in water over night. (If you want to make it immediately, then just dry fry the payaru till it changes its colour to light brown).
  • Wash the soaked or fried payaru well and put it in a pressure cooker.
  • Add tomato and one onion cut into medium pieces.
  • Slit the green chillies and add.
  • Add garlic flakes
  • Add turmeric powder and salt.
  • Add a teaspoon of oil.
  • Add enough water to cover the payaru.
  • Mix it well and pressure cook it for 4 whistles.
  • Allow to cool and then open the cooker. Using masher or a thick ladle mash it well. Before mashing, you can drain the excess water and keep it aside. Then mash it . This way it will get mashed well. Then add the drained excess water and mix well.
  • Chop another onion finely.
  • Put Jeeragam, Coriander Seeds and 2 red chillies in a small mixie jar and grind it coarsely.
  • In a small kadai put the remaining oil and when it is hot add one red chilly and chopped onion. Fry well.
  • Add coarsely powdered cumin, coriander, chilli powder and fry for a while.
  • Add this to the mashed payaru and mix well.

Recipe Video

Notes

  • For this masiyal, you can use any oil. But adding a teaspoon of castor oil along with payaru for cooking and coconut oil for seasoning will enhance the flavour. Also you can add a teaspoon of ghee at the end
  • Rather than using a large onion, you can opt for 15 to 20 pearl onions (also known as Sambar onions) for this recipe. Not only do they add a unique flavor and texture to the dish, but they are also convenient to use and save you the hassle of chopping a large onion. Give it a try and see how the pearl onions elevate the taste of the dish! Let’s know your experience in the comments.

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