This is a traditional Tulunadu-style recipe for Padengi Dry, a healthy and flavorful dish made with sprouted green gram (moong dal), typically served as a side dish or snack.
Ingredients
Main
Sprouted Moong Dal: 2 cups (Green Gram)
Water: As required for pressure cooking
Salt: To taste
Turmeric Powder: 1/4 tsp
For Masala (Coarse Grind)
Grated Coconut: 1/2 cup
Garlic Cloves: 4-5
Cumin Seeds (Jeera): 1/2 tsp
Turmeric Powder: a pinch
Red Chili Powder: 1 tsp (adjust to spice preference)
For Tempering (Tadka)
Coconut Oil: 2 tbsp
Mustard Seeds: 1 tsp
Curry Leaves: 1 sprig
Dry Red Chilies: 2 (broken)
Garlic: 2-3 cloves (crushed)
Onion: 1 medium (finely chopped)
Instructions
1. Pressure Cook the Moong Dal
Add the sprouted moong dal to a pressure cooker.
Add just enough water to cover the sprouts (do not over-water, or it will become mushy).
Add salt and 1/4 tsp turmeric powder.
Pressure cook for 1 to 2 whistles on medium flame. The dal should be cooked but still hold its shape. Drain any excess water if necessary.
2. Prepare the Coconut Masala
In a small mixer jar, add the grated coconut, garlic, cumin seeds, turmeric, and red chili powder.
Pulse/grind for a few seconds to get a coarse mixture. Do not add water; it should not be a paste.
3. Tempering and Final Assembly
Heat coconut oil in a large pan or kadai.
Add mustard seeds and let them splutter.
Add the crushed garlic, dry red chilies, and curry leaves. Sauté for a few seconds.
Add the chopped onions and sauté until they turn translucent/light brown.
Add the cooked sprouted moong dal to the pan and mix well.
Finally, add the coarse coconut masala.
Toss everything together on medium-low heat for 2-3 minutes until the raw smell of the masala disappears and it coats the dal evenly.
4. Serving
Garnish with fresh coriander if desired.
Serve hot as a side dish with rice or enjoy it as a nutritious snack.
Tips
Sprouting: The video emphasizes using well-sprouted moong dal for maximum nutrition.
Texture: The key to a good Padengi Dry is ensuring the sprouts are not overcooked; they should remain separate and firm.
Traditional Flavor: The use of coconut oil and garlic in the tempering provides the authentic Tuluva aroma.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.