Pesara Pappu

Ingredients

• - 1 cup toor dal
• - 250g moong dal
• - 2 tbsp ghee
• - 5 garlic cloves
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste
• - Juice of half lemon

Method

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. Mash partially: Mash only partially — pesara pappu should have some whole lentils visible for texture.
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. Add tomatoes: Add 2 chopped tomatoes and cook 6-8 minutes until soft.
5. Add spice powders: Add 1 tsp red chilli powder, half tsp coriander powder and salt. Fry 1 minute.
6. Combine: Add the partially mashed moong dal to the tomato base. Mix gently.
7. Simmer: Cook on medium heat 5-6 minutes until well blended.
8. Make ghee tadka: Heat 2 tbsp ghee until hot.
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. Serve: Adjust salt. Pesara pappu is lighter and earthier than toor dal pappu. Serve with steamed rice and ghee.