Moong Dal Chutney or like we call it pesara pappu pachadi is an instant recipe and a life saver when you are tired, want to sort things out quickly, yet have a good fulfilling meal. The moong Dal chutney barely takes 10 min, not just it compliments rice(with onion on the side) it goes great with dosa and upma.
Our favourite combination since childhood has been Pesara pappu pachadi, potato fry and tangy rasam on the side. Love this combo, I am gonna have it tonight, I am drooling already!!
Ingredients to make Instant Moong Dal Chutney|Pesara Pappu Pachadi
- Moong dal: One cup, wash and keep aside for 2m
- Dry red chilis: 8-10 ( or more, usually the chutney tastes well when the chilis and salt’s taste are strong)
- Lemon: Half
- Tamarind: 2 Inches( soaked in water)
- Asafoetida: 2 pinches
- Mustard seeds: 1/2 a teaspoon
- Cumin seeds: 1/2 a teaspoon
- Salt to taste
Method to make Moong Dal Chutney
Firstly wash the required amount of moong dal. Drain all the water and keep aside. ( Soaking the dal for longer, gives a batter like taste- hence avoid soaking) I Forgot to place the tamarind,in the below picture, thats an ingredient not to forget though!
Once done, take a pan and heat some oil. Add in the mustard seeds, cumin seeds, asafoetida, and dry red chilis. Saute well and separate the dry chilis from the whole.
To the mixer grinder, add the washed moong dal, salt ( a bit more than “to taste” – less salt results in a Idly batter like taste. A pinch more of the salt gives the whole recipe a kick), soaked tamarind, and the roasted dry red chilis.
Make a not very smooth/ not very coarse paste. Add in the juice of half a lemon and give a good mix.( very Important!) Adjust the salt and lemon accordingly.
Add the tampering to the chutney and it is now ready to go!