Telangana Pesara Pappu Moong Dal Andhra Simple Everyday

Ingredients

• 1 cup split yellow moong dal (pesara pappu)
• 3 cups water
• 1/4 tsp turmeric
• 2 green chillies — slit
• 1 small tomato — finely chopped
• For tempering:
• 2 tbsp oil
• 1 tsp mustard seeds
• 1/4 tsp cumin
• 1/4 tsp asafoetida
• 8 curry leaves
• 2 dried red chillies
• 4 garlic cloves — thinly sliced
• 1/2 tsp red chilli powder
• Salt
• Fresh coriander

Method

1. Wash moong dal. Boil with 3 cups water, turmeric, slit green chillies and finely chopped tomato for 15 to 18 minutes until completely soft.
2. Do not pressure cook — moong dal cooks very quickly and an open pot gives better control of consistency.
3. Whisk lightly. Season with salt.
4. For tempering: heat 2 tbsp oil. Add mustard seeds — pop.
5. Add cumin, asafoetida, curry leaves and dried red chillies.
6. Add thinly sliced garlic — fry 1 to 2 minutes until golden. Turn off heat. Add red chilli powder.
7. Pour tempering over dal. Garnish with coriander.