As the moong dal is completed soaked and is soft, drain off the water. Set aside
Meanwhile heat ½ teaspoon of oil in a pan and roast the dried red chillies until they are fragrant and are crisp.
Add Fried Red Chillies along with salt to blender jar. Grind into a smooth powder.
Next add soaked moong dal and cumin seeds.
Grind into a smooth paste.
Remove it onto a bowl and add fresh squeezed lemon juice. Mix well.
In the pan, heat 1 teaspoon of oil and add mustard seeds, cumin seeds, dried red chilli cut into smaller pieces. As the cumin and mustard seeds splutter, add asafoetida. After a few seconds, remove from heat.
Add it over the prepared chutney. Mix well.
Serve with hot rice and some ghee with sides of any Andhra vepudu/koora or pappu.
Pesara Pappu Pachadi | Pesara Pachadi | Moong Dal Chutney
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.