Mixed Dal Chutney

No Oil is required for this chutney.

Point 1:

Whole Mung beans - 1/2 rice cup
Chana dal - 1/4 th rice cup
Split Urad dal - 1/4 th rice cup
Peanuts - 1/4 th rice cup

Roast these seperately.

Point 2:

Green Chillies - 15 no.
Garlic - 2 cloves

Roast these together.

Point 3:

Curry leaves - handful
Coriander Leaves - handful
Salt - to taste
Lemon juice - according to taste.

Point 4:

Water as required

Proceed:

1) First Grind point 1 in to fine powder.

2) Add point 2 and grind again.

3) Add point 3 and grind again.

4) Add water to grind in to thick paste. Check for salt, lemon tartness and any herbs it may require. Empty these in to a bowl.

5) Add little water in to empty grinding jar and grind again add this liquid in to above and mix well.

Serve it with Dosa, Idli or Pesarettu.

© 2006 by Rajani Rayudu

Pesarettu/ Whole Mung Beans Pancake

Making Batter :

Whole mung beans/ Pesalu - 2 cups
Rice - small handful
Salt to taste

Soak Whole mung beans and rice in a large bowl with plenty of water (on soaking the dal doubles in size)
overnight.

In the morning grind these two into fine paste using water.

add salt to taste.


Onion twist:-

Onions- 1 no. (chopped finely)
Green chillies - 4 no. (chopped finely)
Ginger - 1 inch (sliced and chopped finely)
Cumin seeds - as needed (to sprinkle on top)

Keep all these ready in a plate separately.

Egg Twist:-

Egg - 1 no (beat lightly)
Salt - to sprinkle on top
Cayenne pepper - to sprinkle on top

Keep these seperate until needed.

Procedure:

1) For onion twist -Heat non-stick tawa pour 1 and 1/2 spatula of batter in the centre and spread it in to thin pancake. now sprinkle some of onion twist all over the pancake. cook until brown underneath. pour 1 and 1/2 tspn oil around the edges. cook 1min more and turn it over and cook again for few mins.

Serve onion twist pesarettu with Upma and Ginger pickle on side.

2) For egg twist - Repeat the procedure above till spreading of the pancake. pour 1/2 of beaten egg all over the pancake. sprinkle little salt and cayenne pepper all over it and cook the same as above.

Serve this with Mixed Dal Chutney.






© 2006 by Rajani Rayudu