Pesara Pappu Pachadi | Moong Dal Chutney | Pasi Paruppu Thogyal

Pesara Pappu Pachadi - Moong Dal Chutney - Andhra Pradesh Roti Pachadi
Pesara Pappu Pachadi | Moong Dal Chutney | Pasi Paruppu Thogyal

Pesara Pappu Pachadi (Pasi Paruppu Thogyal in Tamil) is an oh-so-simple pachadi made from Pesara Pappu, Moong Dal or Husked Green Gram. I make it when I don’t feel like cooking. Yesterday was a scorcher in Mumbai (I hope the heat wave ends soon :-() and as it is we were loathe to have lunch. So I made this pachadi and all we needed was some rice and rasam to accompany it!

How to Make Pesara Pappu Pachadi | Moong Dal Chutney | Pasi Paruppu Thogyal

Serves: 4

Soaking Time: 45 Minutes

Cooking Time: 5 Minutes

Ingredients

  1. Pesara Pappu Moong Dal – 2/3 Cup
  2. Red Chillies – 4
  3. Lemon Juice – 1 tbsp
  4. Mustard Seeds – 1/2 tsp
  5. Cumin Seeds – 1 tsp
  6. Oil – 1 tsp
  7. Turmeric – A Pinch
  8. Curry Leaves – A Few
  9. Salt to Taste

Method

  1. Wash the pesara pappu thoroughly.
  2. Soak the pesara pappu in 1.5 cups water for 45 minutes.
  3. Drain the excess water. Retain some of the water as it is useful while grinding the chutney.
  4. Split the red chillies.
  5. Dry roast 3 red chillies and 1/2 a tsp of cumin till the cumin and chillies starts to change color. Stir constantly or the cumin and red chillies will burn.
  6. Grind together the pesara pappu, turmeric roasted cumin and chillies to a fine paste. Add a little water, if required.
  7. Remove the Pesara Pappu Pachadi into a bowl.
  8. Add salt and lemon juice.
  9. Mix well.
  10. In a heavy ladle, heat the oil.
  11. Add the mustard seeds and wait till they splutter.
  12. Add the cumin seeds and 1 split red chilly.
  13. Stir-fry for a few seconds.
  14. Add the curry leaves and saute for about 2-3 seconds.
  15. Add the tempering or poppu to the Pesara Pappu Pachadi.
  16. Mix well.
  17. Serve with hot rice and ghee!

Tips

  • Do use a good amount of chillies and/or lemon juice, else the Pesara Pappu Pachadi | Pasi Paruppu Thogyal will be bland. 🙁

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