Roasted Moong Dal Chutney is an easy and healthy recipe. If you’re wondering how to spice up your food, try this chutney. Made with split moong beans, this chutney tastes great with plain white rice and ghee. Another wonderful accompaniment for this chutney is Kadhi (Mor Kolambu). This chutney is very popular in Andhra Pradesh where it’s called Veyinchina Pesara Pachadi.
Cooking Time: 10 minutes
- 1 cup moong dal (split mung beans,
- pesara pappu, pasi paruppu)
- 8-9 red chillies (adjust to taste)
- Asafoetida, a pinch
- Salt to taste
- 2 tsp vegetable oil
- 1/2 tsp mustard seeds
- 7-8 curry leaves
- Heat 1 tsp oil in a skillet and add some hing and moong dal. Roast the moong dal until brown. Roast the red chillies and let cool to room temperature.
- In a blender, grind the dal with asafoetida and salt with enough water to make a smooth paste.
- Heat the oil in a pan and add mustard seeds. When these start to splutter, add the curry leaves and add to the ground dal chutney.
- Serve the moong dal chutney with plain white rice and ghee (clarified butter).
- 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 quickly.