Indian Cooking Suggestions: How To Make Kanji Payar – Kerala’s Final Consolation Meals With out Oil

A consolation meals throughout houses in Kerala, kanji payar is a fast and straightforward dish.


  • The delicacies of Kerala boasts of many delectable vegetarian dishes
  • Kanji Payar is a comforting dish of moong dal and rice
  • Right here is how one can make this fast and straightforward dish with out oil at residence

There is no dearth of consolation meals within the Indian delicacies. If we have now khichdi on one finish, you will discover numerous stews and appams on the opposite and when you go right down to discover regional cuisines of south India, you may deal with your self to a various vary of consolation meals that are not simply scrumptious however wholesome too! The delicacies of Kerala, as an example, is in any other case extensively identified for a number of the most delicious non-vegetarian dishes, primarily seafood, as a result of huge shoreline. However have you ever ever tried to dig deep into its vegetarian delicacies that provide a number of the most comforting meals made with out even a drop of oil!?

Kanji Payar is a well-liked delicacy from Kerala which accurately interprets to rice soup of inexperienced moong bean since kanji in Malayalam means rice soup, whereas payar is the Malayalam phrase for inexperienced moong dal, cowpeas and comparable sorts of legumes. Moong dal or cherupayar is among the hottest beans used with kanji in Kerala and even throughout the nation. A consolation meals throughout houses in Kerala, kanji payar is a fast and straightforward dish that boasts of the flavours of coconut, chillies and spices. One can rely over this consolation meals on hectic weekdays and even on lazy weekends. It’s extremely nutritious and straightforward to digest and could possibly be your go-to dish on days when you find yourself sick or having a nasty abdomen.

(Additionally Learn: Diabetes Diet: Methi-Moong Dal Khichdi Is A Tasty, Protein-Rich Meal Option)


Moong dal comes with a complete lot of well being advantages.

The addition of moong dal on this recipe makes it a extremely nutritious one since moong dal comes loaded with proteins which assist in constructing muscular tissues. We have now a wonderful recipe of kanji payar right here that’s made with out even a drop of oil but is brimming with spices and herbs that lend a yummy flavour to the dish. The mix of rice soup and moong bean is commonly served with papad and pickle on the facet.

How To Make Kanji Payar At House With out Oil:


For rice soup:

Brown rice- 1 cup

Water- Three cups

A pinch of salt

For Payar:

Cherupayar/Moong dal- 1 cup

Coconut (grated)- half of cup

Purple chilli powder- half of tsp

Cumin seeds- 1 tsp

Turmeric powder- 1 tsp

Garlic cloves (crushed)- 2

Inexperienced chillies (chopped)- 2

Water- 2 cups

Curry leaves (roasted)- 1 sprig

Salt- to style

Papad- 2


1. To arrange the rice, wash and stress cook dinner the rice with water and salt for about 6 -7 whistles.

2. After it’s cooked, be certain that it has a soupy consistency, if not you may add extra water for the required consistency.

3. For payar, stress cook dinner the moong dal with salt and water until 4-5 whistles. Take away the surplus water submit that.

4. Now grind the coconut, garlic, cumin seeds and inexperienced chilies and turmeric collectively for a floor combination.

5. Combine the coconut combine with curry leaves and add it to the cooked moong dal. Combine properly.

6. Switch the rice soup in a bowl, high with ghee when you like, serve the payar and papad on the facet.


You may also op the payar with a tadka.

Do that yummy consolation meals from Kerala at residence to your subsequent meal and share your expertise with us within the feedback part beneath.

About Aanchal MathurAanchal would not share meals. A cake in her neighborhood is bound to vanish in a document time of 10 seconds. Apart from loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most definitely to search out her soulmate on a meals app.

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