Pesara Kattu | Pesara Pappu Kattu | Andhra Moong Dal

Pesara Kattu or 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).

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Dal, pappu or lentils are an integral part of most Andhra meals, especially lunches. We use a variety of lentils and have very many different ways of cooking them; with assorted vegetables, as dry stir-fries, or then just by themselves.

Do try my recipes for Tomato Pappu | Andhra Tomato Dal, Mammidikaya Pappu | Andhra Mango Dal, Menthi Pappu, and Nimmakaya Pappu.

I love Pesara Kattu for its mild taste and the fact that it is the perfect complement to a good stir fry. Also, on hot summer days, when slaving over a hot stove is not exactly appealing, this simple dal that gets done in under 15 minutes is a blessing.

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Recipe for Pesara Pappu Kattu

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Pesara Kattu | Pesara Pappu Kattu | Andhra Moong Dal

Aruna

Pesara Kattu is a simple tempered moong dal recipe from Andhra Pradesh. Spiced with ginger and green chilly, this dal has a thin consistency and is very light on the stomach. In addition, you can make it in under 15 mins; just what we need in summer.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Dinner, Lunch

Cuisine Andhra, Indian, Telangana, Vegan, Vegetarian

Servings 2 People

Calories 153 kcal

Ingredients

  

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• 1/4 Cup Pesara Pappu, Dhuli Moong, Husked Green Gram (~60 gms)
• 2 Pinches Turmeric
• 1.25 Cups Water
• Salt to Taste

For Tempering

• 2 or 3 Green Chillies
• 1 tsp Grated Ginger
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1 tsp Ghee
• A Few Curry Leaves

Instructions

 

Cooking the Dal

• Wash the moong dal well and add 3/4 cup of water.
• (Optional) You can soak the dal about 15 minutes to help it cook faster.
• Pressure cook the dal for till it is completely cooked and mashable.
• Use a whisk or heavy ladle to mash the dal completely.
• Add 1/2 cup water, salt and turmeric; and mix well. You can add more water if you want a thinner consistency.
• Cook on medium flame till it just starts simmering.

Making the Tempering

• In a heavy ladle, 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 few seconds.
• Add the tempering to the dal and mix well.
• Serve Pesara Pappu Kattu hot with rice and a stir-fry on the side.

Nutrition

Calories: 153 kcalCarbohydrates: 24 gProtein: 7 gFat: 3 gSaturated Fat: 2 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 1 gCholesterol: 6 mgSodium: 972 mgPotassium: 44 mgFiber: 7 gSugar: 4 gVitamin A: 113 IUVitamin C: 44 mgCalcium: 30 mgIron: 2 mg

Keyword Andhra Moong Dal, Moong Dal, Pesara Kattu, Pesara Pappu Kattu

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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How to Make Pesara Kattu | Pesara Pappu Kattu

Serves: 2

Cooking Time: 15 Minutes

Ingredients

1. Pesara Pappu, Moong Dal, Dhuli Moong, Husked Green Gram – 1/4 Cup
2. Turmeric – 1/4 tsp
3. Water – 1.25 Cups
4. Salt to Taste
5. For Tempering
   1. Green Chillies – 2 or 3
   2. Grated Ginger – 1 tsp
   3. Mustard Seeds – 1/2 tsp
   4. Cumin Seeds – 1/2 tsp
   5. Curry Leaves – 4 or 5
   6. Ghee – 1 tsp

Method

1. Wash the moong dal well and soak it in 3/4 cup of water for about 10 minutes. This is an optional step.
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2. Pressure cook the dal for till it is completely cooked and mashable.
3. After the cooker cools, remove the dal from the cooker and use a whisk or heavy ladle to mash it completely. It will get mashed if you mix it vigorously. 
4. Add 1/2 cup water, salt and turmeric. I like my Pesara Pappu Kattu to be slightly thick. You can add up to 1 cup water at this stage because many a time it is made to have the consistency of a rasam.
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5. Mix well.
6. Cook on medium flame till it just starts simmering. 
7. Making the Tempering
   1. In a heavy ladle, heat the ghee.
   2. Add the mustard seeds and wait till they splutter.
   3. Add the cumin seeds and fry for about a minute.
   4. Add the grated ginger, slit green chillies, and curry leaves.
   5. Fry for a few seconds. 
8. Add the tempering to the dal and mix well.
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9. Take off the heat.
10. Serve hot with rice and a stir-fry on the side.

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