South Indian Moong Dal (Pesarattu) is an easy and healthy delight that can be enjoyed for lunch during summer months. Made with soaked green moong and minimal spices, it makes for a protein-rich dish that can be easily packed for school or office tiffin too. Scroll down to read the recipe.
Ingredients
- 1 cup whole green gram
- 1–2 green chillies
- 1-inch piece ginger
- 1 tsp cumin seeds
- Salt to taste
- Water as needed
- 1 small onion (finely chopped)
- 1–2 tbsp chopped coriander leaves
- A pinch of hing (asafoetida)
- Oil for cooking
Step-by-Step Recipe
Step 1: Soak the Dal
Soak the whole green gram overnight. Next morning, wash it 2–3 times thoroughly.
Step 2: Blend the Batter
Add the soaked dal to a blender along with green chillies, ginger, cumin seeds, and salt. Blend to a smooth paste, using water as required.
Step 3: Whisk the Batter
Transfer the batter to a bowl and whisk it for a while. No fermentation is needed.
Step 4: Heat the Pan
Heat a cast-iron or dosa pan and grease it lightly with oil.
Step 5: Pour the Batter
Pour a ladleful of batter in the centre of the pan and spread it in a circular motion to form a dosa.
Step 6: Add Toppings
Sprinkle some chopped onions and coriander leaves on top of the dosa. Press them lightly into the batter.
Step 7: Cook Until Crisp
Drizzle oil around the edges of the dosa. Cook until it turns golden brown and crisp.
Step 8: Serve Hot
Serve the Pesarattu hot with coconut chutney. Enjoy your healthy summer lunch!
