Pesara pappu kattu /pesara kattu (split moong dal) is an easy to make and a super tasty recipe that when accompanied with Potato Tamarind curry makes a great meal. Boiled dal and a simple tadka/tampering is the key! It is an onion and garlic free recipe so make a note of it if you have any elders/friends who prefer such cuisine.
Split moong dal/pesara pappu doesnt require many add-ons and yet tastes great. Simply boiled dal with salt to taste and a dollop of ghee makes a simple dish for the days you want to laze around. However, a simple tadka/tampering with a generous amount of cumin seeds is a cherry on the top. So let’s see how to make pesara pappu kattu, moong dal ki dal.
Required Ingredients to make pesara pappu kattu:
- Split moong dal boiled: one cup
- Ghee: one table spoon
- Cumin seeds: 1 teaspoon
- Mustard seeds: 1/2 a teaspoon
- Slit green chilis/dry red chilis: 2
- Curry leaves: few
Method to make Pesara pappu kattu:
Take a pan, heat one table spoon of ghee and add mustard seeds, cumin seeds generously.
Add dry red chilis and curry leaves and saute them well.
Add in the boiled dal along with turmeric powder. Also, add water to attain the required consistency. Moong dal tastes good when it’s watery so add a good amount of water.
Add salt to taste and let the dal boil. The very simple yet yummy pesara pappu kattu is ready and tastes great with steamed rice and Potato Tamarind curry/ potato fry. The ghee is the taste maker and so I suggest adding a good amount of it.
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