Pesarapappu is split yellow moongdhal and in Andhra they use this dhal for making variety of curries. They call it is as persapappu koora and they makes tomato pesarapappu which is very simple and easy to make. I used beans and it was just awesome. Among the bean varieties moongdhal is easier to digest and they get cooked faster. It is a good source of dietary fiber and protein. This koora / curry well goes with rice as well with roties.
INGREDIENTS:
Moongdhal / Pasi parupu/
Pesarapappu - 1/2 cup
Beans - 1 cup finely chopped
Onion - 1 finely chopped
Tomato - 1 finely chopped
Green chilli - 2 to 3 slitted
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - as needed
TO TEMPER:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Curry leaves - few
Asafoetida - a pinch
HOW TO MAKE:
Pressure cook moongdhal with a cup of water and turmeric powder. Allow 3 to 4 whistles. Mash well and keep aside. Cut beans into small pieces.
Heat oil in a kadai / pan splutter mustard seeds add cumin seeds. Fry chopped onions and add green chillies. Add curry leaves and asafoetida. Let onions turned into transparent then add chopped tomatoes. Add red chilli powder.
Add beans and mix well. Add a cup of water and let beans get cooked. Add salt.
Add cooked moongdhal and mix well with beans. Allow to boil and turn of the stove.
Serve hot with rice or roties.
TIPS:
Add water as needed the consistency. I made it thick hence used less water.
Coriander powder also can be added.
I cooked beans directly in the pan. Beans can be steamed or pressure cooked to consume less time.
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