Pesara Kattu | Pesara Pappu Kattu | Andhra Moong Dal
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.
Ingredients
- 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