Pesarapappu Pulusu (పెసర పప్పు పులుసు, பாசிப் பருப்பு புலுசு, मूंग दल की सब्जी)

Pesarapappu Pulusu (పెసర పప్పు పులుసు, பாசிப் பருப்பு புலுசு, मूंग दल की सब्जी) Pesara Pappu Pulusu is a dish from Andhra Pradesh, a  soup  which is milder than Sambar. It is usually served warm over plain boiled rice or with warm rotis. It is a soft recipe which varies a little with kandipappu pulusu. It goes well during sunny weather or in summer times especially giving the body a cooling effect and it can be easily digested.

Regional Dish : Andhra; Tamil Nadu; South India.

Cuisine Style : Andhra | Cooking Time 20 minutes | Take with rice or roti | Type Curry | Shelf Life : 2 days if it refrigerated | Quantity : 4 Servings

Appx. Nutritional values : calculated for 1 serving ( 1 cup)

Calories ( 148Kcals), Carbohydrates (18g) , Protein(7.4g), Fat (5.2g)

Ingredients :

• Split Mung Dal (washed green gram dal) 1 cup
• Oil  2 tablespoons
• Red Chilies 2 broken into pieces
• Pulusu Podi  1/2 tea spoon
• Tamarind paste  1 teaspoon
• Mustard seeds 1 tea spoon
• Cumin seeds 1 tea spoon
• Sugar  1 teaspoon ( optional)
• Salt 1 teaspoon  / as required
• Green chilis 1 cut in to pieces
• Onions  1 small cut in to small pieces
• Curry leaves 4 or 5
• Coriander leaves (chopped)  2 tablespoons
• Asafoetida  1 pinch
• Turmeric powder  1 pinch

Method:

1. Pressure cook green gram dal in a cooker for 3 to 4 whistles or till the dal is cooked properly of soft consistency and set it a side .
2. Now take a wide bottom  pan  and fry  2 red chilis (cut into pieces) 14 teaspoon mustard seeds, cumin seeds and the pinch of Asafoetida in 2 tablespoons of oil on a low fire till they turn light brown.
3. Add the onion pieces and fry for a while till the onions are cooked.
4. Add to this one cup of water 1 tea spoon salt, a pinch of turmeric powder, one green chili cut into 2 or 3 pieces, 4 or 5 curry leaves and the coriander leaves. Cook for 5 minutes.
5. Add 1 tea spoon Tamarind concentrate  or the 1/2 cup of tamarind extract prepared , 1/2 teaspoon pulusu podi and 1 teaspoon sugar. Boil for 10 minutes on a low fire.
6. Add the boiled Mung dal to the above. Mix well and boil for another 5 minutes. Keep stirring while boiling.
7. This is a thick soup not as liquid as Sambar. It is ready to be served with cooked rice or Chapati (unleavened Indian bread).

Other variants / Cuisine Style : 1. Pesarapunugula Pulusu.Pesarapappu pulus with out pulusu podi, Pesarapappu pulusu with garlic.