Sunday, January 06, 2013

Pesaru pappu pachadi/Moong dal ki Chutney

This is one of the quick and easiest pachadi's to make. Probably more authentic one too. I learned this from my attagaru when they were visiting us last month. here goes the recipe:

Moong dal - Soaked in water for atleast for two hours
Hing (Asafoetida)
Red chilli powder

For tadka:
Mustard seeds
Hing (Asafoetida)
Curry leaves (optional)

Method of preparation:
Add the salt, red chilli powder, turmeric to the soaked and drained moong dal. Grind it coarsely in a blender.  Do the tadka with heated oil in a small bowl. Add mustard seeds and let it splutter. Add jeera, hing and curry leaves. Add tadka to the chutney. Your chutney is ready to serve. This is generally goes good with white rice and ghee (or oil).

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