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Moong dal with Amaranth stalks
A straightforward, hearty and enduring dal, ready with yellow moong dal and mature stalks of amaranth leaves that’s full of protein and vitamins. Floor paste of contemporary coconut, cumin and coriander seeds, enhances the flavour and aroma of the kootu. Let the kootu sit for some time earlier than serving permitting the flavors gel. Makes for an honest aspect with rice or rotis.
Add few tablespoons of thick coconut milk in direction of the top of the cooking course of for a thick soup.
Pesarapappu Thotakura Kadala Kootu Recipe
Prep & Cooking: 45 mts
Serves 4-5 individuals
Delicacies: Andhra
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1 small cup pesarapappu/moong dal, washed
2 cups amaranth leaves stalks/thotakura kadalu, reduce into 1 1/2″ items
1/4 tsp turmeric pwd
salt to style
Make a paste:
2 tbsps grated coconut
2 purple chillis
1 tbsp coriander seeds
1 tsp cumin seeds
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp break up black gram dal (urad dal/minapappu)
huge pinch asafoetida/inguva/hing
few contemporary curry leaves
2 tsps oil or ghee
1 Strain prepare dinner moong dal with half cup of water and turmeric pwd upto one whistle or half cooked. Add the chopped amaranth stalks to the dal together with 1 1/2 cups of water and prepare dinner for 18-20 mts on low to medium flame.
2 Add the coconut paste and salt to the cooked dal-amaranth stalks combine and mix properly. Prepare dinner on medium flame for an additional 12-14 mts. The feel ought to be barely thick and never watery.
3 In a pan, add ghee or oil, add mustard seeds and allow them to pop, add urad dal and let it flip purple. Add curry leaves and asafoetida and stir fry for just a few seconds.
4 Add the tempering to the simmering dal and mix. Flip off warmth, place lid and go away lined for just a few mts.
5 Serve with sizzling rice.
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