Moong Dal Chutney (Pesara Pachadi) is a popular chutney in Andhra
Pradesh, India. Made with soaked mung beans, this is a healthy
accompaniment for rice. Except for the soaking time required, this
be prepared in minutes.
Servings: 6 Cooking Time: 5
1 cup moong dal (split mung bean, pesara pappu, siru
7-8 red chillies
1/2 tsp cumin seeds (jeera)
powder (hing), a pinch
Salt to taste
1 tsp vegetable oil
1 tsp mustard seeds
Soak the moong dal for 3 hours.
In a blender,
grind the dal with asafoetida and salt with enough
water to make a coarse paste.
Add the cumin seeds and grind the chutney for 2
Heat the oil in a pan and add mustard seeds. When
these start to splutter, add them to the ground dal
Serve the moong dal chutney with plain white rice and
ghee (clarified butter). You can add 1 tsp of lime juice to the chutney
for a tart taste.
Store the chutney in an airtight container in the refrigerator to keep
the taste and flavor for 4-5 days.
For grinding lentils and grains, use a high-powered blender that can
grind these to a smooth consistency without getting overheated.