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Lentils are the backbone of South Indian cuisine to a large extent, along with rice. Aside from urad dal and green gram, the most popular dal is perhaps moong dal, across the South Indian states. Unlike their North Indian counterparts, many South Indian moong dal dishes are subtle in flavour, richer in coconut, and often make the best use of seasonal local greens and produce, with some mild tempering. These dishes not only speak of the diversity of the region’s culinary ethos but also of its rootedness in creating a balance in the moong dal dishes. Here are some moong dal dishes you should try from southern regions of the country.
Pesara Garelu
A delicious Andhra-style moong dal vada, pesara garelu, is a staple in many regional households, alongside pulihora during the festive season. Usually, for pesara garelu, whole moong beans are used, which are soaked until tender and then ground into a coarse mixture along with spices like green chillies, chilli powder, curry leaves and ginger. After this, they are either shaped into a flat vada or like a doughnut and deep-fried until golden brown. Like your typical South Indian vada, it's crisp on the outside and soft on the inside.
Ven Pongal
Also known as khara pongal, ven pongal comes from the state of Tamil Nadu. It is widely consumed for breakfast and a must-have during festivities It is usually sweet, but can also be made savoury with rice, split yellow moong dal, ghee, cumin, ginger, pepper and curry leaves. This dish is offered to the Gods in South Indian homes and also during pujas in temples.
Kosambari
This is a typical South Indian salad, popular in Karnataka, although you will find variations in nearby regions of Maharashtra, where it goes by the name of koshimbir. There are a handful of variations of this dish as well, but the moong dal kosambari is the most popular one. The main ingredients for this one are chana dal and moong dal. Seasonal fruits like raw mangoes and vegetables like cucumber and carrots are also added for nourishment and freshness. Fresh coconut, green chillies, fresh coriander and lemon juice provide it depth, heat, and earthy notes.
Pulagam
This is popular in the states of Telangana and Andhra Pradesh, and it is prepared during Sankranti and other festivals. It's basically a bowl of khichdi made with rice and split moong dal (with skin) and is highly nutritious with a high fibre and protein content. Most of the khichdi variants have mashed grains, but pulagam has its rice and dal sticking out and retaining their structure. It's served with a side of palli pachadi (peanut chutney) and ghee, which makes it quite indulgent. It's best served hot off the stove.
Parippu Pradhaman
Parippu pradhaman (not payasam) is Kerala’s most beloved moong dal dessert, popularly made during Onam. It is traditionally prepared using roasted yellow moong dal (cherupayar parippu), slow-cooked in jaggery and coconut milk. It is a thick, pudding-like payasam that's rich with the flavour of jaggery and coconut milk. It's finished with a tempering of ghee-roasted coconut bits, cashews, and cardamom. It is rich and indulgent, with the dessert quite thick, with barely any solid bits present in it. Served warm or at room temperature, it captures the essence of God’s own country.
Molagoottal
This is a unique dish from the Keralian community of the Palakkad Iyers, who settled in Kerala centuries ago. Molagoottal is a mixed vegetable curry with a careful selection of vegetables. Mostly, assorted vegetables like yams, carrots, potatoes, white and yellow pumpkins, chayotes, green peas and drumsticks go into this dish. Fresh grated coconut, some cumin seeds and red chillies are used as a paste to flavour this stew. It's finished off with a garnish of mustard seeds, curry leaves and urad dal.
