Pesara Pappu
- 46 min
- mild
- Serves 4
Pesara pappu is a mild Andhra dal made with moong dal, tomato and a mustard cumin tempering. Mild, serves 4, about 45 minutes in a pressure cooker.
You’ll need: Pressure Cooker
Ingredients
Moong Dal1 cup
Water, For Cooking500 ml
Tomato, Chopped2
Green Chilli, Slit10 grams
Turmeric Powder1.5 grams
Salt1 tsp
Oil2 tsp
Mustard Seeds½ tsp
Cumin1 grams
Dry Red Chilli1 grams
Curry leaves2 grams
Onion, Finely Chopped1
Garlic, Chopped12 grams
Asafoetida0.3 grams
Coriander Leaves, Chopped8 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 250kcal | 1000kcal |
| Protein | 15g | 58g |
| Carbohydrate | 39g | 157g |
| Fat | 3.7g | 15g |
| Fibre | 10g | 41g |
| Sugar | 2.6g | 10g |
Method
Get ready. Rinse the moong dal well. Wash the tomatoes, green chillies, curry leaves and coriander leaves, and peel the onion and garlic. Chop the tomatoes and coriander leaves, finely chop the onion and garlic, slit the green chillies, and break the dry red chilli. Pat the curry leaves dry so they do not splutter in hot oil.
Add the dal, 500 ml water, tomatoes, green chillies, turmeric and salt to a pressure cooker. Cook on medium flame for 3 whistles. Let the pressure release naturally for about 10 minutes until the pressure pin drops; the dal must be soft.
Open the cooker and mash the dal lightly with a ladle for 2 minutes until it becomes smooth.
Heat oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and cumin, and fry for 30 seconds until they splutter. Add the dry red chilli, curry leaves, onion, garlic and asafoetida. Fry for 4 minutes until the onion is light golden and the raw smell goes.
Add the cooked dal and 150 ml water to the kadai. Mix and simmer on low flame for 5 to 6 minutes until the dal is hot and pours easily from the ladle.
Switch off the flame and mix in the coriander leaves. Serve hot with rice or chapati.
Before you start
- How long does Pesara Pappu take?
- 46 minutes from start to finish. That is 10 minutes of preparation and 36 minutes of cooking.
- How many people does Pesara Pappu serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Pesara Pappu vegetarian?
- Yes. No meat, no fish and no egg.
- Is Pesara Pappu spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Pesara Pappu?
- 1 cup Moong Dal, 10 grams Green Chilli, 1.5 grams Turmeric Powder, 1 grams Cumin, 1 grams Dry Red Chilli, 2 grams Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Pesara Pappu?
- Yes, this one is cooked under pressure.
- How many calories are in Pesara Pappu?
- About 250 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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