Pulusu Koora
Pesara Pappu Pulusu Recepie is basically yellow moong dal, made Telugu style. MAAde somewhat tart with the option of tamarind and burst with flavor from the tadka added to it. Attempt this fast Recepie for your work day lunch.
Pesara Pappu Pulusu Recepie is a basic solace food, made utilizing yellow moong dal. The expansion of tamarind and a flawless tadka over it, loads it with all the flavors.
Pesara Pappu Pulusu is high in protein and potassium and contains immaterial measure of cholesterol.
Serve it alongside some steamed rice and a bit of ghee for a fast work day lunch.
Serve Pesara Pappu Pulusu with Steamed Rice, Andhra Gongura Pachadi, Kakarakaya Vepudu, Andhra Style Nalla Karam Podi.
Prep in Cooks in Total time Serves
05 mins 20 mins 25 mins 04
Ingredients
1/2 cup Yellow Moong Dal (Split)
Water per requirement
2 tablespoons Tamarind Paste , (adjust)
2 Tomatoes
1 Green Chilli , slit
1 sprig Curry leaves
1 teaspoon Sunflower Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds (Jeera)
1 Dry Red Chilli
1/4 teaspoon Asafoetida (hing)
1 pinch Turmeric powder (Haldi)
Salt as per taste
Preparation - Pesara Pappu Pulusu
To start making Pesara Pappu Pulusu Recepie, pressure cook moong dal with some water till cooked, for around 2 whistles.
When the pressing factor discharges, squash the dal with a potato masher, add salt and turmeric and some water. Keep aside.
In a weighty lined dish, heat some oil include slashed tomatoes, curry leaves and green chilies and saute for two minutes. When the tomatoes are soft, add the dal to this blend.
Mix until all the fixings join. Add tamarind puree and blend well. Cover the dish and stew for around 5 minutes.
In a tadka container, heat oil on low fire, mustard seeds, cumin seeds and red bean stew. At the point when the seeds begin to splutter turn off heart, add hing and pour this hardening to the dal combination.
Serve Pesara Pappu Pulusu with Steamed Rice, Andhra Gongura Pachadi, Kakarakaya Vepudu , Andhra Style Nalla Karam Podi .
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