Monday, May 18, 2015
PESARA PAPPU KATTU -SOUTH INDIAN
2 cup split moong dal(pesara pappu) cooked in a pot with 6 cups of water(this dal cooks really fast unlike other dals)
20 curry leaves
2 tsp cumin seeds
4 green chilli slit length wise
4 dry red chillis deseed and tear into pieces
2 tsp grated ginger
1/2 tsp turmeric (pasupu,haldi)
big pinch asafoetida (hing)
2 tbsp lemon juice
salt to taste
Heat 1 tbsp ghee in a vessel.Add the cumin seeds and let them sizzle and brown.
Add red chillis,green chillis,curry leaves,ginger and fry for a few seconds.
Add the asafoetida and turmeric and immediately add the cooked dal along with the excess boiled dal water.Add salt to taste
Let the dal simmer for 10 mts.Turn off heat.
Just before serving add a dash of lime and serve hot with steamed rice or rotis or have it as a soup.