Pesara Garelu

Ingredients

• - moong dal vada
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 cup fresh grated coconut
• - Salt to taste

Method

1. Soak moong dal: Wash 1.5 cups whole green moong (pesara). Soak in water for 4-6 hours. Drain.
2. Grind vada batter: Grind soaked moong with 3 green chillies, 1-inch ginger, a pinch of asafoetida and salt to a thick coarse batter with minimal water. The batter must hold its shape.
3. Add onion and curry leaves: Stir in 2 tbsp finely chopped onion, 1 sprig curry leaves chopped and 1 tsp cumin seeds into the batter.
4. Heat oil: Pour oil in a kadai to 3-inch depth. Heat on medium.
5. Test oil: Drop a tiny piece of batter — it should rise slowly to the surface in 3 seconds.
6. Shape garelu: Wet your hands. Take a portion of batter, flatten on your palm into a disc and make a hole in the centre. Shape into a ring.
7. Fry gently: Slide shaped vada off your palm into the hot oil. Fry 3-4 at a time.
8. Cook both sides: Fry on medium heat 4-5 minutes turning once until deep golden and crispy on both sides.
9. Drain: Remove with a slotted spoon and drain on paper.
10. Serve: Pesara garelu should be crispy outside and soft inside. This is Andhra's moong dal vada. Serve with coconut chutney and allam pachadi.