PESARA PAPPU PACHADI
(MOONG DAL CHUTNEY)
Here comes an easy chutney recipe from my dad’s kitchen, he is our
family’s chutney/pachadi expert. One
such mouth watering pachadi recipe is pesara pappu pachadi or moong dal
chutney. This pachadi has very few
ingredients but the flavor is immense.
Best way rather the only way to enjoy pesara pappu pachadi is to have it
with steaming hot rice and big dollop of ghee.
Also read the recipes for thotakura pachadi, raw mango & mint chutney and mint coconut chutney.
Preparation Time : 5
mins
Cooking Time : 7- 10
minutes
Yields : 1
bowl
Ingredients:
·
1 cup moong dal
·
4 green chillies
·
5 -6 cloves of garlic
·
1 tsp cumin seeds
·
1 ½ tbsp thick tamarind pulp
·
1 tsp oil
·
Salt to taste
·
A pinch of asafeotida
Tempering/Tadka:
·
1/4th tsp mustard seeds
·
1/4th tsp cumin seeds
·
½ urad dal
·
2 garlic cloves
·
Few curry leaves
·
2 dried red chillied
·
1 tsp oil
Method:
Heat oil in a pan and roast the
moong dal until golden brown. Keep the
roasted dal aside to cool down.
In the same pan sauté both
garlic and green chillies. Remove from
heat and cool down.
Blend the roasted moong dal,
green chillies, garlic, cumin seeds, asafeotida, tamarind pulp, salt and some
water to a slightly coarse paste.
For tempering/tadka heat oil in
a pan, add mustard seeds, cumin and urad dal.
Fry till urad dal turn slightly golden brown.
Add garlic clove, curry leaves
and red chilli; fry for few seconds.
Pour the tempering/tadka over
the pesara pappu chutney.
Serve Pesara pappu pachadi with steaming hot rice and dollop of ghee.