Pesarapappu Pachadi

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Recipe

Ingredients

	1/2 cup	Yellow Moong Dal
	2 tablespoons	Tamarind , pulp
	2 tablespoons	Coconut , grated
	2 teaspoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	2 units	Red Chili , dried
	1 pinch	Asafoetida
	1 pinch	Turmeric powder
	1 unit	Chili , green, chopped
	1 tablespoon	Jaggery
	—	Salt , to taste
	2 tablespoons	Cilantro , 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.