Moong Dal Chutney (Pesara Pachadi) is a popular chutney in Andhra Pradesh, India. Made with soaked mung beans, this is a healthy accompaniment for rice. Except for the soaking time required, this chutney can be prepared in minutes.
Cooking Time: 5 minutes
- 1 cup moong dal (split mung bean, pesara pappu, siru paruppu)
- 7-8 red chillies
- 1/2 tsp cumin seeds (jeera)
- Asafoetida powder (hing), a pinch
- Salt to taste
- 1 tsp vegetable oil
- 1 tsp mustard seeds
- Soak the moong dal for 3 hours.
- In a blender, grind the dal with asafoetida and salt with enough water to make a coarse paste.
- Add the cumin seeds and grind the chutney for 2 seconds.
- Heat the oil in a pan and add mustard seeds. When these start to splutter, add them to the ground dal chutney.
- Serve the moong dal chutney with plain white rice and ghee (clarified butter). You can add 1 tsp of lime juice to the chutney for a tart taste.
- Store the chutney in an airtight container in the refrigerator to keep the taste and flavor for 4-5 days.
For grinding lentils and grains, use a high-powered blender that can grind these to a smooth consistency without getting overheated.