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A light and comforting Andhra-style dal made with split yellow lentils (moong dal). It's simply seasoned and finished with a flavorful tempering, making it a perfect everyday dish to enjoy with hot rice and a dollop of ghee.
For 4 servings
Pressure Cook the Dal
Prepare the Dal Base
Make the Tempering (Tadka)
A light and comforting Andhra-style dal made with split yellow lentils (moong dal). It's simply seasoned and finished with a flavorful tempering, making it a perfect everyday dish to enjoy with hot rice and a dollop of ghee.
This andhra recipe takes 30 minutes to prepare and yields 4 servings. At 272.59 calories per serving with 13.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Serve
Add 1/2 cup of chopped vegetables like carrots, bottle gourd (lauki), or drumsticks along with the dal in the pressure cooker for a more nutritious version.
Soak a small, marble-sized piece of tamarind in warm water, extract the juice, and add it to the dal after mashing. Simmer for a few minutes to cook out the raw tamarind flavor.
For a richer texture, stir in 2-3 tablespoons of coconut milk at the end, after adding the tempering. Do not boil after adding coconut milk.
Moong dal is one of the best plant-based sources of protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Being light and easy to digest, Pesara Pappu is gentle on the stomach. The high fiber content aids in regular bowel movements and helps maintain a healthy gut.
This dal is rich in potassium and magnesium and low in fat. These nutrients help in regulating blood pressure and maintaining a healthy heart rhythm, contributing to cardiovascular wellness.
Pesara Pappu is the Telugu name for split and skinned yellow lentils, also known as moong dal. In the context of this recipe, it refers to a simple and light dal preparation from the Andhra region of India, known for its comforting taste and easy digestibility.
Yes, Pesara Pappu is very healthy. It is an excellent source of plant-based protein and dietary fiber. It is low in fat, easy to digest, and packed with essential vitamins and minerals like folate, magnesium, and potassium, making it a nutritious addition to any meal.
One serving of Pesara Pappu (approximately 1 cup or 275g) contains around 220-250 calories. The exact count can vary based on the amount of ghee used and any additional vegetables added.
Absolutely. You can cook the dal in a regular pot with a lid. It will take longer, around 30-40 minutes, for the dal to become soft and cooked through. You may need to add more water as it cooks.
Bitterness in moong dal can occasionally occur if the lentils are old or have not been stored properly. Always use fresh dal and rinse it thoroughly before cooking to remove any impurities that might contribute to an off-taste.
This recipe goes great with these complete meals
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
