Pesara Kura

Method

1. 1

   Cook moong dal: Wash 1 cup pesara pappu (moong dal). Pressure cook with 2.5 cups water and half tsp turmeric for 3-4 whistles until soft but still holding shape.

2. 2

   Mash partially: Mash only partially — pesara kura should have texture with some whole dal.

3. 3

   Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds.

4. 4

   Add aromatics: Add 2 dried red chillies, 5 garlic cloves sliced, a pinch of asafoetida and 1 sprig curry leaves. Fry until garlic is golden.

5. 5

   Add green chilli: Add 2-3 green chillies. Fry 1 minute.

6. 6

   Add moong dal: Add the partially mashed moong dal to the tempering. Mix well.

7. 7

   Add spice powders: Add 1 tsp red chilli powder and half tsp coriander powder. Mix.

8. 8

   Simmer: Cook on medium heat 5-6 minutes until flavours blend.

9. 9

   Add fresh coconut: Add 3 tbsp freshly grated coconut and stir gently.

10. 10

    Serve: Adjust salt. Pesara kura is a dry-ish Andhra moong dal side dish. Serve with steamed rice, pappu and ghee.