Pesara Pappu Kattu Charu

Pesara Kattu Charu is one of the easiest and super tasty dal. It is made with yellow split mung dal. This is a very light food usually served when some one is sick. Any stir fry or deep fried dish goes very well with this dal. Unlike any other typical dal, the consistency of this kattu is very light and watery just like rasam / charu.

This recipes goes to week 3day 3 of blogging marathon 117 under the theme " Pick 1 ingredient and make 3 different courses".

Ingredients:

Pesara pappu / Yellow moong dal 1 cup

Green chili 2 slit

Sliced onion 1/4 cup

Chopped cilantro 1/4 cup

Salt to taste

Turmeric powder / Haldi 1/2 tsp

Tempering:

Cumin seeds 1/2 spoon

Mustard seeds 1/2 spoon

Udad dal 1 spoon

Chopped or crushed garlic 1 spoon

Dry Red chili 2

Curry leaves 6

Oil 2 spoons

Preparation:

Wash the dal couple of times, add 2 cups water and presser cook for 3 whistles.

Let the presser release naturally, open the lid and mash the dal completly.

Now add 4 cups water, turmeric powder, salt, sliced onions, slit green chili and bring the mixture to boil.

In a separate pan heat oil for tempering.

Add mustard seeds, once they crackle add cumin seeds, red chili, curry leaves, udad dal and crushed garlic.

Saute till garlic turns light brown.

Transfer the tempering to charu / rasam.

Make sure charu is on the thinner side, it should not be like sambar or dal which are little thicker in consistency. 

Serve hot with steamed rice.

Check to see what my fellow bloggers are cooking for Blogging Marathon 117.