Saturday, March 18, 2006

Pesara pappu

2. Pesara Pappu:

1) Chaya pesara pappu (Moong daal) (100grms)
2) Tomato(2)
3) Green chillies (5 or 6)
4) Tamarind (little 1 inch)
5) Dry red chillies (1 or 2), Garlic (2/3 flakes)
6) Mustured seeds (1/2 tbl spoon)
7) Jeera (1/2 tbl spoon)
8) Onion (1)
9) Asafoetida (1 pinch)
1) Wash daal neatly.
2) Add tomato, green chillies, half of the onion, and one glass of water to daal.
3) Put in pressure cooker for 3 vizzles.
4) After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.
For seasoning:
1) Take one tea spoon of oil in kadai and heat.
2) Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
3) Add the smashed daal to the seasoning.

o If the daal is too thick you can add little water during step 4.
o This daal is good for health.
o You can prepare this in the similar way like Mudda pappu.


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