Nimma Pappu Recipe

11/4 cup moong dal (pesar pappu, split green gram) 250
* 3 tablespoons lemon juice 45.6
* 2 medium green chilis
* 1 medium onions
* 1/2 teaspoon black mustard seeds (mustard seeds, aavalu) 2
* 1/2 teaspoon cumin seeds (cumin, jeera) 1.05
* 2 tablespoons vegetable oil 33
* 1/4 teaspoon turmeric (haldi powder) 1
* to taste salt 1.000
* fistful coriander leaves (dhaniya)


Wash dal thoroughly and in 2.5 cups water cook it until it becomes soft. To this add chopped green chili, tumeric and salt. Cook for five minutes on medium. Remove from heat and beat with an egg beater for two minutes (until the dal becomes like a paste). Add 1/4 cup of water and set aside. In a small skillet heat oil. Add cumin and mustard. When mustard seeds start popping, add finely chopped onion and stir until onion is translucent or light brown. Add curry leaves, coriander leaves. Fry for two minutes. Add lemon juice and remove from heat immediately. Add dal and mix thoroughly. Additional Info: Instead of lemon juice, finely grated raw mango (about 4 tbsp.) may also be used.

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