Tag Archives: moong dal

Thotakura Teeya Pappu (Sweet Amaranth Dal)

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I learnt about this particular dal at my In-laws house. When I first heard the name, I was taken aback. why would one want to add sugar toΒ  dal? That was pretty unheard of, and I wasn’t sure I even wanted to try it. However, once I tasted it, it sure was a very pleasant surprise, without the addition of any sugar! This dish now takes pride of place on my table most weekends!

This weekend, I had a new crop of amaranth in my home garden, so that’s what I made! πŸ™‚

Fresh Thotakura from my garden

Fresh Thotakura from my garden

Ingredients:

1/2 cup pesara pappu (moong dal)
1 bunch of thotakura (amaranth leaves)
1/2 tsp salt
pinch of inguva (hing, asafoetedia)
pinch of turmeric
Tadka: avalu (mustard seeds), mina pappu (urad dal), red chilli

Method:

  • Cook the dal, chopped leaves, salt and turmeric till the dal is completely done and the amaranth leaves have cooked and mixed with the dal.
  • Take off the flame
  • In a wok, heat some oil with the tadka, add hing and add to the dal.
  • Mix well with the dal
in a bed of hot rice :)

in a bed of hot rice πŸ™‚

This dal is best served hot with rice and a spicy subzi to off-set the sweetness! πŸ™‚

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Pesarattu (Moong Dal Dosa)

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This particular dosa is typical of Andhra, and not found anywhere else in the country.

It is a rather quick dosa to make, not requiring too much of preparation time.

Ingredients:

2 cups Moong dal
1 1/4 tsp salt

Garnishing (optional):

Jeera
Green chillies
Ginger

Method:

  • Soak the moong dal for 1 hr (in case of split dal; 2-3 hrs in case of whole green dal)
  • Drain the water, and was the soaked dal thoroughly
  • Grind till the dal is a smooth batter. Use water sparingly while grinding. Add salt and mix well.
  • Prepare the dosa as usual.
  • The garnishing for the dosa is optional.
  • Once the dosa is spread on the skillet, put some oil around it, and immediately use the garnishing on top. When you flip the dosa over, the garnishing will also get slightly cooked, and not give a raw taste.
  • Also ensure that the dosa is slightly brown all around when you flip it. This indicates that the dosa is ready.

You can serve this dosa with coconut chutney.

Bon Appetit!!! πŸ™‚