Pappu or Lentils are an integral part of most Andhra meals. We use a variety of lentils and have very many different ways of cooking them; as stews, as curries, or then just by themselves. Lentils, I would think, are the primary source of proteins for most vegetarians in India.
Pesara Pappu Kattu is a simple preparation with moong dal or husked green gram. It is very light on the stomach and is often served to people who are ill, in place of the more common kandi pappu (tuvar dal or pigeon pea). I love pesara pappu kattu for its mild taste and the fact that it is the perfect complement to a good stir fry.
- Pesara Pappu/Moong Dal/Green Gram – 1 Cup
- Green Chillies – 3 or 4
- Grated Ginger – 1 tsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Curry Leaves – 4 or 5
- Ghee – 1 tsp
- Turmeric – A Large Pinch
- Salt to Taste
- Add 2 cups of water to the moong dal and let the dal soak for about 30 minutes.
- Pressure cook the dal for till it is completely mashed.
- In a heavy bottomed vessel, heat the ghee.
- Add the mustard seeds and wait till they splutter.
- Add the cumin seeds and fry for about a minute.
- Add the grated ginger, slit green chillies, and curry leaves.
- Fry for a minute. Add salt, turmeric, and dal.
- Mix well.
- Serve hot with rice or roti.
- Soaking the dal helps it cook faster.
- Cauliflower Pesara Pappu Koora (Cauliflower aur Moong Dal ki Bhaji) (aahaaramonline.com)
- Paala Koora Pappu (Lentils with Spinach & Tomato, Palak ki Dal) (aahaaramonline.com)
- Pesara Pappu Pachadi (Moong Dal/Husked Green Gram Chutney) (aahaaramonline.com)