Pesara Kura

Ingredients

• - 400g whole moong
• - 3 tbsp sesame oil
• - 2 large onions
• - 2 tomatoes
• - 1 tbsp ginger-garlic paste
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/2 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste
• - Fresh coriander

Method

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. Mash partially: Mash only partially — pesara kura should have texture with some whole dal.
3. Make tempering: Heat 3 tbsp oil. Add 1 tsp mustard seeds. When they pop add 1 tsp cumin seeds.
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. Add green chilli: Add 2-3 green chillies. Fry 1 minute.
6. Add moong dal: Add the partially mashed moong dal to the tempering. Mix well.
7. Add spice powders: Add 1 tsp red chilli powder and half tsp coriander powder. Mix.
8. Simmer: Cook on medium heat 5-6 minutes until flavours blend.
9. Add fresh coconut: Add 3 tbsp freshly grated coconut and stir gently.
10. Serve: Adjust salt. Pesara kura is a dry-ish Andhra moong dal side dish. Serve with steamed rice, pappu and ghee.