- Green Gram (Moong Dal— Pesarapappu) – 1/4Cup
- Water To Cook Dal – 1/2Cup
- Chopped Dill Leaves – 2Tbsps
- Green Chilies – 2 (Spicy Variety)
- Garlic – 1Clove (Big)
- Cumin Seeds – 1/4tsp
- Asafoetida – 1/2Of 1/8tsp
- Oil – 2tsps
- Turmeric Powder – 1/8tsp
- Salt – To Taste (3/4tsp)
- Water – 3/4Cup
- Lemon Juice – 1tsp (Juice Of Quarter Of A Lemon)
Wash green gram and take it into a bowl. Add water and place the dal bowl in pressure cooker. Heat pressure cooker on high flame. After first whistle, lower the flame and cook dal for 5 minutes. Switch off the flame and allow the pressure cooker to cool normally.
Wash and pat dry Dill leaves (shown in image) and finely chop them.
Wash and finely chop green chilies and keep them aside.
Peel and finely chop garlic.
Remove dal bowl from pressure cooker. Heat a pan and add oil to it. When oil is hot add cumin seeds and fry till they splutter. Then add chopped garlic and chopped green chilies and fry they turn crisp. Then add asafetida and chopped dill leaves and mix. Now add turmeric powder and cooked dal and add sufficient water to get the right consistency. Add salt and allow the dal to cook on low flame for 2 to 3 minutes. Switch off the flame and add lemon juice and mix. Transfer the prepared dal to a serving bowl and serve hot.
Points To Observe:
Dill leaves has a peculiar flavor. The combination of the flavor of dill leaves with the taste of lemon juice in dal gives it a unique taste.
Garlic is optional---instead add some chopped ginger to get a different taste.
To maintain the color of the dish, use green chilies instead of red chili powder. However, fry the chopped chilies till they are crisp so that they do not taste hot.