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Pesara Pappu Pachadi | Andhra Moong Dal Chutney
Aruna
Pesara Pappu Pachadi is a creamy, spicy, tangy Moong Dal Chutney from Andhra Pradesh. We eat it with rice and ghee.
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Cook Time
5
minutes
mins
Soaking Time
45
minutes
mins
Total Time
5
minutes
mins
Course
Accompaniment, Chutney
Cuisine
Andhra, Indian
Servings
4
People
Ingredients
1x
2x
3x
1/4
Cup
Pesara Pappu, Moong Dal
(~60 gms)
3-4
Spicy Red Chillies
1-2
tbsp
Lemon Juice
1
tsp
Oil
1/2
tsp
Mustard Seeds
3-4
Curry Leaves
Salt to Taste
Instructions
Wash the moong dal well and soak in 1 cup water for about 45 minutes.
Drain all the water and set aside.
In a ladle, heat the oil.
Add the mustard seeds and wait till they crackle.
Turn off the heat.
To the hot oil, add the red chillies and curry leaves. Mix well.
Remove most of the the red chillies from the tempering and add to the moong dal.
Grind together the moong dal, lemon juice, and salt with a little water to a get creamy consistency.
Transfer to a bowl and add the tempering and mix well.
Savouring the Andhra Moong Dal Chutney | Pasi Paruppu Thogayal
Add a generous dollop of the pachadi and some ghee to warm steamed rice. Mix well, and enjoy!
Notes
Do use a good amount of chillies and/or lemon juice, else the Pesara Pappu Pachadi | Pasi Paruppu Thogyal will be bland. :-(
You can also add cumin seeds in the tempering.
Keyword
Moong Dal Chutney, Pesara Pappu Pachadi
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@aahaaram
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