Cherupayar (Mung Beans) Thoran is a coconut based Kerala recipe with simple seasonings. Moong (or Mung) Beans is one of the best sources of protein. On Good Friday, Syrian Christians from Kerala eat mung beans thoran and kanji (a porridge dish made with rice). Cheru payar are green grams (mung beans). They are a good source of protein. Mung beans provide relief from hyper acidity and improves digestion. Kanji and Cherupayar are eaten as a breakfast meal in many places in Kerala. Especially in the various Ayurvedic centres and resorts. It is believed that kanji water balances all three doshas Vata, Pitta and Kapha). It’s warmth balances Vata, as it is watery, it balances Pitta and because it produces perspiration, it balances Kapha. Kanji or Congee recipe can be found here https://relishdelish.ca/recipes/kanji-congee-cherupayar-recipe/
Mung Beans (Cherupayar in Malayalam) is an integral part of various Asian cuisine.
In Kerala, India, Cherupayar (Mung Beans) Thoran is often served with rice kanji (or porridge), pickles and pappadoms (fried or roasted) to church goers on Good Friday. Especially among the Orthodox community from Kerala, church services on Good Friday are long. Besides, it is also a day of fasting for Christians. Therefore, kanji and payar was considered to be an appropriate meal option https://www.onmanorama.com/food/features/2020/04/10/john-paul-tradition-serving-kanji-good-friday.html
Ingredients
Instructions
- Soak green mung beans in water for about 6 hours or overnight.
- Drain the beans, put it in a pressure cooker with about 4 to 5 cups water and cook for about 10 minutes. The mung should be cooked but not mushy. Alternatively, cook the beans on stove top on medium flame. Cook until all the water evaporates and the beans are fully cooked (not mushy).
- Grind coconut, cumin, garlic and chopped green chillies to a fine paste adding very little water and keep aside.
- Chop onion and ginger finely.
- Heat oil in a wok or large pan. For tadka or tempering, add mustard seeds. When seeds splutter, add onion, curry leaves, ginger and asafoetida. Saute for 3 to 4 minutes.
- Now add the coconut paste into the tempering and fry for a couple of minutes.
- Finally add in the cooked green mung and give it a gentle mix. Stir for 2 or 3 more minutes and serve.