Pesara Pappu Tomato Pachadi ~ Moong Dal & Tomato Chutney for Rice:
Preparation & Cooking Time : 20 mins
Moong Dal : ½ cup
Tomatoes : 3
Whole Dried Red Chillies : 6 – 8
Cumin Seeds : ½ tsp
Mustard Seeds : ¼ tsp
Urad Dal : ¼ tsp
Hing : ⅛ tsp
Curry Leaves : 1 stem
Oil : 2 tbsp
Salt to taste
1. Heat a teaspoon of oil in a pan. Add the moong dal and roast
them on a low flame till they turn into golden brown color.
2. Add in red
chillies and cumin seeds. Fry for another 2 minutes on low flame. Remove
from the flame and allow it to cool.
3. In the same pan, heat a tablespoon
of oil and add the chopped tomatoes. Cook until they are soft and
pulpy. Switch off the flame and let it cool completely.
the roasted moong dal mixture into a
coarse powder. Add the cooked tomatoes and salt to it.
5. Grind into a little
paste by adding water little by little. Transfer the chutney into a cup
6. Heat remaining oil in a pan for seasoning. Add the mustard seeds
and urad dal and let them splutter. When it turns golden brown color add
the curry leaves and hing.
7. Remove it from the heat and pour over the
chutney. Combine well. Serve with rice, papad and a dollop of ghee.