Roasted Moong Dal Chutney is an easy and
healthy recipe. If you're
wondering how to spice up your food, try this chutney. Made with
moong beans, this chutney tastes great with plain white rice and ghee.
Another wonderful accompaniment for this chutney is Kadhi (Mor
Kolambu). This chutney is very popular in Andhra Pradesh where it's
called Veyinchina Pesara Pachadi.
Servings: 6 Cooking Time: 10
1 cup moong dal (split mung beans,
pesara pappu, pasi
8-9 red chillies (adjust to taste)
Asafoetida, a pinch
Salt to taste
2 tsp vegetable oil
1/2 tsp mustard seeds
7-8 curry leaves
Heat 1 tsp oil in a skillet and add some hing and
moong dal. Roast the moong dal until brown. Roast the red chillies and
let cool to room temperature.
In a blender,
grind the dal with asafoetida and salt with enough
water to make a smooth paste.
Heat the oil in a pan and add mustard seeds. When
these start to splutter,
add the curry leaves and add to the ground dal
Serve the moong dal chutney with plain white rice and
ghee (clarified butter).
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 quickly.