Pesara pachadi/Moong dal chutney
Its different kind of chutney. Basically its bland. You can pep it up by adjusting lemon /jeera/red chillies.After its made don’t forget to eat the first morsel in rice with ghee…Awesome !!
INGREDIENTS:
Pesara Pappu/Moong dal :- 2 cups (soaked in water overnight)
Jeera :- 2-3 teaspoons
Red chillies :- 3-4
Lemon:- 2 big
Salt :- as required
Oil :- 1 teaspoon
For Tempering/seasoning :-
Urad Dal :- 1 teaspoon
chana dal:- 1 teaspoon
jeera :- 1 teaspoon
aavalu/mustard seeds :- 1 teaspoon
Dry Chillies :- 1-2
Curry leaves :- 2-3
Hing :- a pinch
Urad Dal :- 1 teaspoon
chana dal:- 1 teaspoon
jeera :- 1 teaspoon
aavalu/mustard seeds :- 1 teaspoon
Dry Chillies :- 1-2
Curry leaves :- 2-3
Hing :- a pinch
METHOD :-
- I’ve heard two methods of doing this. Both okay !! One being dry roast jeera and red chillies before you grind them other being grind them raw. I used second one.
- Grind together jeera , red chillies and pesara pappu/moong dal,salt into semi liquid or coarse liquid.
- Add oil into pan heat it and add all tempering and allow them to splutter.
- Add this sizzling hot into chutney.
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