Pesara Kattu Recipe | How to make Pesara Kattu | (no onion no garlic) - E.A.T. easyvegrecipes

Pesara Kattu Recipe | How to make Pesara Kattu | (no onion no garlic)

Hi friends, Thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Pesara kattu. Pesara kattu is a very simple preparation with moong dal i.e. husked green gram. Pappu is dal or lentils in Telugu. Pappu or dal is an integral part of Telugu cuisine. Normally we use toor dal in our day to day cooking. Toor dal takes a little longer time to digest. So to keep light on stomach and to get easily digestable, prepartion with pesara pappu or moong dal is advisable. Specially to people with stomach upsets. Pesara kattu is mild in taste and it can be prepared in under 15 minutes.
We make pesara kattu in a little different way. I normally do not add any vegetables or onions and garlic. It is little bit sour in taste as I add lemon juice to it.
You can check out other recipes with pesara pappu or moong dal from the website like:
Pesara Pappu Charu
Pesara Pappu Pulusu
Chintakaya Pesara Pappu Pulusu
Pesara Kattu Recipe
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Pesara Kattu Recipe

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  • 1 Cup Pesara pappu/Moong dal
  • 2 to 3 Green chillis
  • 2" long Ginger
  • Salt to Taste
  • 1/4 Tsp Turmeric Powder
  • 1 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Cumin Seeds
  • 1 Red Chilli
  • 5 to 7 Curry Leaves
  • Fistful Coriander Leaves
  • 1 Tsp Asafoetida
  • 2 to 4 Lemon
  1. Chop green chilli and ginger.
  2. Thoroughly wash moong dal under water and keep aside.
  3. Heat oil in a thick bottomed pan.
  4. Add mustard seeds and cumin seeds.
  5. Allow them to splutter. Add asafoetida.
  6. Add red chillis and chopped green chillis and ginger.
  7. Saute them well and add water, so that the chillis and ginger won't burn.
  8. Add washed moong dal or pesara pappu.
  9. Allow this to cook for 10 to 12 minutes.
  10. Once the dal cooked and turns mushy add turmeric powder and salt.
  11. Let the pesara kattu cook for another 5 minutes.
  12. Add curry leaves and coriander leaves too.
  13. Let the flavours of the leaves sink into the dal.
  14. Switch off the flame and transfer it to serving bowl.
  15. Squeeze juice of 2 or 4 lemons.
  16. Lemon juice depends on the sourness we like to have.
  17. We like the sourness so I squeeze juice of 3 lemons.
  18. Do not cook after adding lemon juice, otherwise the dal tastes bitter.
  19. Serve pesara kattu with hot piping rice.

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