Lemony Moong Dal (aka pesara kattu) is a tangy, delicious, and slightly watery lentil soup with split moong beans that’s popular in Andhra Pradesh, India.
Easy to cook and easy to digest, moong dal is a great to include in your weekly vegetarian menu. This recipe is an easy pressure-cooker recipe and can be made in minutes.
Cooking Time: 15 minutes
- 1/2 cup moong dal (split and peeled yellow mung beans/pesara pappu)
- Turmeric powder, a pinch
- 3-4 tsp lemon/lime juice
- 2 tsp vegetable oil
- Asafoetida powder (hing), a pinch)
- 1 tsp urad dal (split black gram)
- 3/4 tsp mustard seeds
- 1/2 tsp cumin seeds (jeera)
- 1-2 green chillies, halved
- 2 red chillies, broken into a few pieces
- 5-6 curry leaves
- Wash the moong dal a couple of times to remove excess starch, and place in a pressure cooker container with 1 cup water and a pinch of turmeric powder.
- Pressure cook for 2 whistles or about 8 minutes.
- Heat the oil in a medium saucepan for seasoning. Add the asafoetida powder, urad dal, cumin, and mustard, and fry until the dal and cumin are almost golden and mustard starts popping. Add the green and red chillies and fry for a couple of seconds. Add the curry leaves and fry for a second.
- Add 1 1/2-2 cups water and salt. Mash the cooked dal lightly and add. Let the lemony moong dal come to a boil and remove from heat.
- Let the dal cool a little and add the lemon or lime juice.
- Serve the lemony moong dal with hot rice, ghee (clarified butter), and pappadums.