Saturday, August 13, 2011

Dhal - Mung Dhal Pesalu Pappu

Mung dhal is quicker to make when compared to toor dhal, hence using pressure cooker to cook this dhal is not a must.
Dhal - 200 ml
mustard - 1/2 tsp
Jeera (cumin seeds) - 1/2 tsp
curry leaves - 10-15
red chillies - 3-4 pieces
Finely chopped onion - 3 tbs
chopped tomato - 3 tbs
chilli powder - 1/2 to 1 tsp
chopped coriander - 2 tbs

Fry a cup of mung dhal on a low-medium flame. Make sure that dhal does not change its colour much. Then wash it and cook in a sauce pan with some water. Alternatively you can pressure cook it for 1 whistle. 

Take 3 tablespoons of canola/peanut/sunflower oil in a fry pan. Do seasoning with some mustard, Jeera (cumin seeds), asafoetida. Then add curry leaves and red chillies and fry for 1/2 minute. Then add onion and fry for 3-4 minutes or until it is transparent. Then add tomato, chilli powder, salt and fry on low-medium flame for about 5 minutes or until it becomes thick and not sticking to the pan. Then add cooked mung dhal and boil and water if needed and boil for 5 minutes. Then transfer this into serving dish and garnish with coriander and serve with warm rice or chapathi or rice. If you have with rice, it tastes nicer with a few drops of ghee. 

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