A normal Kerala lunch consist of plain cooked rice served with vegetarian gravy, Fish curry or fish fry and side dishes.
Cheru Payar Thoran (whole moong beans/green gram)Recipe :
INGREDIENTS :
Cherupayar/Green gram/ whole moong beans – 1 cup Turmeric powder –1/4 tsp. Grated coconut – 1/4 cup Ginger – 1" piece Garlic –3 cloves Shallots/chuvannulli/ Kunjulli – 5 nos. Green chilies – 2 nos. Cumin Powder – 1/2 tsp. Mustard seeds –1/8 tsp. Red chilies – 4 nos. Curry leaves – 1 sprig Onion, thinly chopped – 1 Tbsp. Pepper powder – 1/4 tsp. Salt to taste Water – 2.5 cups Oil – 1 tsp. 
PREPARATION METHOD:
Pressure cook the Cherupayar/Green gram/ whole moong beans by adding 2.5 cups water and turmeric powder. I cooked it for 6 whistles on high flame. Switch off the flame and keep it closed and let the pressure go all by itself. Open the cooker and drain the excess water. Meanwhile Peel, wash and Chop the shallots into thin (but not too thin) rounds. Wash and cut green chillies into thin round slices. Crush grated coconut, ginger, garlic, shallots, green chilies and cumin powder together. Set aside. Heat oil in a wide pan ,add mustard seeds and let it splutter. Add curry leaves , red chilies and chopped onions to the pan, sauté till the onion turns light pink color. Now add the cooked cherupayar/green gram with the coconut mixture and mix everything well. Add pepper powder and salt. Sauté for 2 minutes. Cover and cook your payar thoran for 2-3 mins on low flame. Switch off the flame and serve hot with Rice or Kanji. 
NOTE:
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