Tuesday, March 9, 2010

Pesarapappu Kattu

  • Split moong dal (pesara pappu) - cup
  • Cumin seeds – 1tsp
  • Green chilli slit length wise - 2
  • Dry red chillies – 2 (remove the seeds and  tear into pieces)
  • Ginger – 1 tsp(grated)
  • Curry leaves –handful 
  • Turmeric  pwd -1/2 tsp
  • Asafoetida (hing) – 1 big pinch 
  • salt to taste
  • ghee/oil – 2 tsp
  • 1 tbsp lemon juice
  • Pressure Cook the moong dal with 3 cups of water and after cooked mash the dal little bit.
  • Heat 1 tbsp ghee/oil in a vessel. Add the cumin seeds and let them sizzle and brown.
  • Now add red chillies, green chillies, curry leaves, ginger and fry for a few seconds.
  • Now add the asafoetida and turmeric and immediately add the cooked dal along with the excess boiled dal water. Add salt.
  • Let the dal simmer for 8-10 mts.Turn off heat.
  • Just before serving add little bit of lime and serve hot with steamed rice /rotis.
  • Garnish it with coriander leaves.

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