Pesarapappu Kattu

Ingredients:

• 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

Method: 

• 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.