Pesara Pappu

Method

1. 1

   Cook moong dal: Wash 1 cup whole green moong dal (pesara pappu). 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 pappu should have some whole lentils visible for texture.

3. 3

   Make spice base: Heat 2 tbsp oil. Add 1 tsp cumin seeds. When they pop add 2 green chillies and 4 garlic cloves. Fry 2 minutes.

4. 4

   Add tomatoes: Add 2 chopped tomatoes and cook 6-8 minutes until soft.

5. 5

   Add spice powders: Add 1 tsp red chilli powder, half tsp coriander powder and salt. Fry 1 minute.

6. 6

   Combine: Add the partially mashed moong dal to the tomato base. Mix gently.

7. 7

   Simmer: Cook on medium heat 5-6 minutes until well blended.

8. 8

   Make ghee tadka: Heat 2 tbsp ghee until hot.

9. 9

   Add tadka: Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, a pinch of asafoetida and curry leaves. Pour over pappu.

10. 10

    Serve: Adjust salt. Pesara pappu is lighter and earthier than toor dal pappu. Serve with steamed rice and ghee.