Pesarapappu Pachadi

Cuisines

Best for

Recipe

Ingredients

1/2 cup	yellow moong dal (pesarapappu)
2 tablespoons	tamarind pulp
2 tablespoons	grated coconut
2 teaspoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2 units	dried red chilies
1 pinch	asafoetida
1 pinch	turmeric powder
1 unit	green chili, chopped
1 tablespoon	jaggery
—	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1. 1 Dry roast the moong dal in a pan over medium heat until it turns golden brown and aromatic. Allow it to cool.
2. 2 In a blender, add the roasted moong dal, tamarind pulp, grated coconut, green chili, jaggery, and salt. Blend into a coarse paste using a little water.
3. 3 Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, dried red chilies, asafoetida, and turmeric powder.
4. 4 Add the ground moong dal mixture to the pan and mix well. Cook for 5-7 minutes on low heat, stirring occasionally.
5. 5 Adjust the consistency with water if needed and check for seasoning.
6. 6 Garnish with chopped coriander leaves before serving.