Pesara Pappu Pachadi | Andhra Moong Dal Chutney
Pesara Pappu Pachadi is a creamy, spicy, tangy Moong Dal Chutney from Andhra Pradesh. We eat it with rice and ghee.
Ingredients
- 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.