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
Soaking Time: 45 Minutes
Cooking Time: 5 Minutes
- Pesara Pappu Moong Dal – 2/3 Cup
- Red Chillies – 4
- Lemon Juice – 1 tbsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1 tsp
- Oil – 1 tsp
- Turmeric – A Pinch
- Curry Leaves – A Few
- Salt to Taste
- Wash the pesara pappu thoroughly.
- Soak the pesara pappu in 1.5 cups water for 45 minutes.
- Drain the excess water. Retain some of the water as it is useful while grinding the chutney.
- Split the red chillies.
- 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.
- Grind together the pesara pappu, turmeric roasted cumin and chillies to a fine paste. Add a little water, if required.
- Remove the Pesara Pappu Pachadi into a bowl.
- Add salt and lemon juice.
- Mix well.
- In a heavy ladle, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the cumin seeds and 1 split red chilly.
- Stir-fry for a few seconds.
- Add the curry leaves and saute for about 2-3 seconds.
- Add the tempering or poppu to the Pesara Pappu Pachadi.
- Mix well.
- Serve with hot rice and ghee!
- Do use a good amount of chillies and/or lemon juice, else the Pesara Pappu Pachadi | Pasi Paruppu Thogyal will be bland. 🙁