Thursday, February 24, 2011

Pesara mudda pappu/ moong dal

Split green gram or pesarapappu is a good source of proteins. Pesara mudda pappu is a slight variation from the usual mudda pappu that is made at most homes. A nutritious and simple dal.

Preparation time: 20-30 mins

Serves: 2


Green gram (moongdal/pesara pappu) 1cup

Green chillies 2

Ginger (allam) 1tsp

Refined cooking oil 2tsp

Cumin seeds (jeera/jeelakarra) 1tsp

Black gram (uraddal/uddipappu) 1tsp

Curry leaves 4-5

Fresh and chopped coriander (dhania/kotimeera) 1tsp

Pinch of turmeric

Pinch of asafoetida (hing/inguva)

Salt to taste

Grated fresh coconut to garnish


Wash and pressure cook the green gram and a pinch of turmeric up to 3 whistles. If using a microwave, cook on medium heat for 15 mins. Remove add water and cook another 10 mins. If cooking in an open vessel, add 1 cup to 1 and a 1/2 cups water and leave to boil for around 20 mins.

Slit the green chillies.

In a pan/kadai (Bandli/mookudu), heat 2tsp oil. Add the slit green chillies and ginger. As they turn crisp, add cumin seeds, black gram, curry leaves, fresh and chopped coriander, a pinch each of asafoetida and turmeric.

To the seasoning, add the cooked green gram and stir. Add salt to taste and stir.

Garnish with fresh and grated coconut before serving (optional)

Pesara mudda pappu, is a simple and highly nutritious dal recipe. A great supplement both for rice as well as any of the Indian bread.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...