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
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Ingredients:
- 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
Procedure:
- Chop green chilli and ginger.
- Thoroughly wash moong dal under water and keep aside.
- Heat oil in a thick bottomed pan.
- Add mustard seeds and cumin seeds.
- Allow them to splutter. Add asafoetida.
- Add red chillis and chopped green chillis and ginger.
- Saute them well and add water, so that the chillis and ginger won't burn.
- Add washed moong dal or pesara pappu.
- Allow this to cook for 10 to 12 minutes.
- Once the dal cooked and turns mushy add turmeric powder and salt.
- Let the pesara kattu cook for another 5 minutes.
- Add curry leaves and coriander leaves too.
- Let the flavours of the leaves sink into the dal.
- Switch off the flame and transfer it to serving bowl.
- Squeeze juice of 2 or 4 lemons.
- Lemon juice depends on the sourness we like to have.
- We like the sourness so I squeeze juice of 3 lemons.
- Do not cook after adding lemon juice, otherwise the dal tastes bitter.
- Serve pesara kattu with hot piping rice.
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