Pesara Pappu Charu

Tomato Moong dal is a simple, comforting and hearty dish to serve with either rice or roti. Recipe can be made in an Instant Pot or pressure cooker in under 30 minutes.

Author: Pavani

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: soups stews

Cuisine: andhra

Servings: servings

Ingredients

½ cup Split Moong dal (Pesara pappu)
1 Small Onion, chopped (optional)
2 Medium Ripe Tomatoes, chopped
2~3 Green chilies, slit
1½ cups Water, plus more if needed
1 tablespoon Lemon juice or Tamarind paste
½ teaspoon Red chili powder
¼ teaspoon Turmeric
To taste Salt
2 teaspoons Oil
1 teaspoon Mustard seeds
1 teaspoon Cumin seeds
1 Dry Red chilies
Pinch of Asafoetida (Hing)
6~8 Curry leaves

Instructions

Instant Pot Method:

Combine dal, onion (if using), tomatoes, green chilies and 1½ cups of water in an Instant pot or pressure cooker. Cook on Manual under high pressure for 6 minutes or for 3~4 whistles. Let the pressure release naturally.
Once the dal is cooked through, stir in red chili powder, turmeric, salt, tamarind paste or lemon juice.
If dal looks too thick, then add about ½~1 cup of water (depending on the desired consistency) to the dal and cook for about 5 minutes on sauté mode in IP or on medium flame on the stove.

Stove Top Method:

Combine dal, onion (if using), tomatoes and green chilies in a heavy bottomed saucepan. Add 2¼cups of water, bring the mixture to a boil. Lower the heat, cover and cook till the lentils are soft, about 25~30 minutes.
Once the dal is cooked through, stir in red chili powder, turmeric, salt, tamarind paste or lemon juice. Stir in more water if the dal looks too thick and simmer until heated through.

Make Tempering:

Heat oil in a small sauce pan, add mustard and cumin seeds. After the seeds splutter, add red chilies, hing and curry leaves.
Add the tempering into the dal and mix well.

Video

Notes

Feel free to jazz up this simple tomato dal with sambar powder. You can add up to 1 tablespoon of sambar powder and reduce red chili powder to ½ teaspoon.
You can add crushed or finely chopped garlic (about 2~3 cloves) to the tempering. Let the garlic turn golden and then add it to the cooked lentils. This is a delicious version called lasoon moong dal that is enjoyed all over Northern India.
Add greens like spinach or chard to this pappu charu for a nutritious twist.
Store leftover dal in an airtight container for up to 3 days.
This tomato moong dal thickens as it cools down. So, add a splash of water while reheating it.

Nutrition

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