Moong Dal (in Hindi) is a bean variety. It is also known as ' Pesalu' in Telugu,‘Pachai Payaru’ in Tamil and as ‘Green Gram’ in English.Green gram is small green oval shaped gram and can be cooked after soaking or without soaking. You can make sprouts easily in this. Along with proteins and minerals, it contains adequate dietary fiber too. It is consumed as whole and in split form too. In south India, split green gram is used more in Poriyals and Kootu.
Moong DalThere are some slimming guides which claim that Moong beans are the ultimate slimming food because it fits in very well with the food replacement programs that have become so popular with the public. The food is a low fat addition to the diet but it also contains the protein that enables the person to build their body cells and maintain a healthy lifestyle. It has been credited with the ability to lower cholesterol in the body and also stabilizes the blood sugar for those who are at risk of suffering from diabetes.
Pesarattu is a popular breakfast dish in Andhra Pradesh. Traditionally it is served with a sprinkle of onions and fresh coriander on the inside, eaten with Allam Pachadi (Ginger Chutney)or Coconut chutney. This tastes best when freshly made and not a dosa you can stop at one :) Adding Upma on the inside adds to the taste to make the dosa more fulfilling that's is why it is called as MLA Pesarattu.
For Making Pesarattu:
Moong Dal - 2 cups
Rice - 1 cup
Green Chillies - 2
Onion - 2 finely chopped
Ginger - small piece
Oil - 1/2 cup
Salt to taste
1. Soak rice and moong dal separately for 6 hours.
2. Drain water and grind them together smoothly along with green chillies,ginger and cumin seeds..
3. Mix salt with batter.
4. Chop onion and ginger into small pieces.
5. Heat dosa tawa till hot (if you sprinkle water it has to sizzle).
6. Pour a spoonful of batter in the center of the pan and spread it round in shape.
7. Add chopped onions and green chilies pieces for topping.
8. Add 1 tsp of oil/ghee on top and edges of pesarattu.
9. Lower the flame for 2 mts and then turn the flame to high.
10. Allow the pesarattu to turn on golden brown color at the bottom and then turn it back.
11. Allow pesarattu to fry for a minute and then turn it back again. Fold into two halves and serve hot with upma and ginger chutney.
Pesarattu Upma With Ginger Chutney
For the Upma:
Ingredients: Bombay Rawa /Sooji /Semolina – 1 cup
Onions chopped – ½ cup
Green chilies – 2
Water – 3 cups
Salt – as per taste
Mustard – ¼ spoons
Channa dal – ½ spoon
Urad dal – ½ spoon
Curry leaves – 5 to 6
Oil – 1 tablespoon
1. Dry roast the rava for 5 mins
2. In a sauce pan add oil and when it hot add the mustered seeds and let it splutter.
3. Now add all the other ingredients in the seasoning.
4. When the dals turn golden brown add the chopped onions and green chilies and saute it for 5 mins.
5. Now add water and salt to it and allow it to boil.
6. When the water boils nicely add the roasted rava and cook until it is done.
For Ginger Chutney:
Please refer to Allam Pachadi -Ginger Chutney
too good piece of information, I had come to know about your site from my friend veni, bangalore,i have read atleast 11 posts of yours by now, and let me tell you, your web-page gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new post, once again hats off to you! Thanks a lot once again, Regards,ReplyDelete