1/2Cup moong dal / pesara pappu
1Tsp cumin
4Red chili's
1/4Tsp oil
1Tsp Hing
1&1/2Tsp tamarind pulp
4Red chili's
1/4Tsp oil
1Tsp Hing
1&1/2Tsp tamarind pulp
Salt
Seasoning
1/2Tsp mustard
1/2Tsp jeera
2Red Chili's cut equally
1Tbs oil
1Tbs oil
Few curry leaves
Directions
- Soak moong dal for 1/2 hr.
- Heat a pan with 1/4 tsp oil. To that add red chili's & cumin.
- Fry them till they turn light brown color.Switch off heat & allow them to cool.
- Grind soaked moong dal, red chili's, tamarind pulp , jeera, salt and hing to smooth paste.
- Heat a pan with oil and to that add mustard, jeera, red chili's and curry leaves. Once the mustards start jumping switch off heat & add seasoning to chutney.
- Serve with rice & dollop of ghee.
- Fry them till they turn light brown color.Switch off heat & allow them to cool.
- Grind soaked moong dal, red chili's, tamarind pulp , jeera, salt and hing to smooth paste.
- Heat a pan with oil and to that add mustard, jeera, red chili's and curry leaves. Once the mustards start jumping switch off heat & add seasoning to chutney.
- Serve with rice & dollop of ghee.
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