PESARA KATTU

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INGREDIENTS

Moong dal – 1cup[ pressure cook with 3 cups of water]

Onions – 2 cut into 2 pieces

Green chillies – 4 slit

Tomatoes – 4 cut into 4 pieces

Bottle gourd pieces – 15 pieces [ optional]

Salt – 1 tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1/2 tsp

Finely chopped ginger – 1 1/2 tsp

Lemon juice – 4tbsp

Water – 4 1/2 cups

TALIMPU

Ghee – 2 tbsp

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 8 cloves mashed

Dry red chilli pieces – 8

Curry leaves – few

METHOD

1. Wash and boil moong dal with 3 cups of water. Cook on high flame for 1 whistle.
2. Reduce flame to low and cook for 7 to 8 minutes and switch off the flame.
3. Allow the pressure to release and blend it to a paste. Add onions ,green chillies, bottle gourd pieces, tomatoes ,salt , mashed ginger, turmeric powder and red chilli powder.
4. Add 3 cups of water and pressure cook on high flame till you get 1 whistle.
5. Reduce the flame to low and cook for 5 to 7 minutes and switch off the flame.
6. Allow the pressure to release. Heat oil and ghee in a kadai.
7. Add mustard seeds and let them splutter and add all the remaning ingredients one by one.
8. Fry for few seconds and pour the boiled dal mixture over the talimpu.
9. Cover with lid for 5 seconds. Remove the lid and add 1 cup to 1 1/2 cups of water and lemon juice.
10. Bring to boil on medium flame for 6 to 7 minutes and switch off the flame.