Pesara Pappu

Pesara Pappu

 

Ingredients for Cooking

• Chaya pesara pappu (Moong daal) - 100 grms
• Tomato - 2
• Green chillies - 5 or 6
• Tamarind (Chintakaya) - 1 inch little one
• Dry red chillies - 1 or 2
• Garlic - 2/3 flakes
• Mustured seeds - 1/2 tbl spoon
• Jeera - 1/2 tbl spoon
• Onion - 1
• Asafoetida - 1 pinch

Preparation

1. Wash daal neatly.
2. Add tomato, green chillies, half of the onion, and one glass of water to daal.
3. Put in pressure cooker for 3 vizzles.
4. After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes

For seasoning

• Take one tea spoon of oil in kadai and heat.
• Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
• Add the smashed daal to the seasoning

Tips

• If the daal is too thick you can add little water during step 4.
• This daal is good for health.
• You can prepare this in the similar way like Mudda pappu.