|Pesara pappu chaaru|
Pesara pappu called as moong dal in hindi, hesaru bele in kannada is one of the most nourishing and preferred lentil as it is easy to digest and is tridoshic too making it suitable for everyone. This Pesara pappu chaaru (andhra style) is a light and easy to digest, easy rasam recipe that needs no rasam powder, no garlic, and no green chili. Using onion and ginger is optional. This is a simple dish that is prepared during summer in our house.
Ingredients for Pesara pappu chaaru
½ cup moong dal / green gram without skin ~ 1 cup or little more water to pressure cook
1 large onion thinly sliced
1 sprig curry leaves
1 medium sized red ripe tomato chopped (or lemon juice)
½ tsp. red chili powder
Generous pinch of turmeric
Pinch of hing
Pinch of mustard seeds
Pinch of cumin seeds / jeera
Small pinch of methi seeds / menthulu
1 broken red chili (remove the seeds)
Few sprigs of coriander leaves
Salt to taste
1. Pressure cook moong dal till smooth. I usually use 1 cup of water for ½ cup of dal and pressure cook for 1 whistle.
2. Heat ghee in a casserole or utensil for sambar. add red chili, mustard, cumin and methi, when they begin to crackle add curry leaves, hing
3. Add onions and sauté for a min. I like them to be crunchy. if you want them to be soft, fry till they are half done
4. Add tomatoes, sprinkle salt and turmeric, fry till the tomatoes turn fully mushy. Remember fully mushy else it does not taste good. if you do not want to use tomatoes, just proceed to next step
5. Add red chili powder, mix well and fry for a min.
6. Pour 2 cups of water , bring it to a boil
7. When the water comes to a boil, add grinded dal or filter the dal thru a colander like me to remove coarse granules. Adjust the salt. if you intend not to use tomatoes, use lemon juice or tamarind at this step
8. Add coriander leaves
In winters we prepare it differently,
The red chili powder is replaced with green chili; a small piece of ginger is crushed and added at step 2. Tomato is replaced with tamarind.