Pesarattu (moong dal dosa)

Pesarattu or moong dal dosa is a very popular and common breakfast dish in Andhra Pradesh.  Moong dal chilla made in north Indian cuisine is very close to pesarattu.
Attu in Telugu means dosa. Moong beans are called "pesalu". Hence the name pesarattu. Pesarattu is served along with allam (ginger) chutney or coconut chutney.
Pesarattu can be made using whole moong beans, split moong dal with skin or yellow moong dal. green split moong dal or whole moong is preferred. But, in this recipe, I have used moong dal without skin (yellow) as it was in the house.
All the three varieties make nice dosas.
In some recipes, a few spoons of rice are added to the dal while soaking. But, I prefer not to use any rice in my recipe.
It is served in combination with upma and is essentially from Andhra cuisine. In many eateries, combination of upma and pesarattu is called MLA pesarattu!!
It is a healthy and nutritious dosa variety. It is vegan and gluten free also.

  

  Moong beans, split moong dal with skin and the same without skin (yellow):                                     

  

Soaked drained dal:

Dal ground with red chili and jeera added:

For garnish:

Spread on the pan and garnish added:

Flipped to cook on the second side:

Ingredients:

•      2 cups of moong dal, green whole or split with skin or yellow (green preferred)
•      salt to taste
•      3 or 4 red chilis
•      jeera seeds
•      oil for frying

For garnishing:

•      3 tsp. finely chopped onin
•      1 tsp. finely chopped ginger
•      1 tsp. finely chopped green chili
•      2 tbsp. soaked yellow moong dal
•      2 tsp. grated carrot

Directions:

1.      Soak dal for at least 4 to 5 hours. (if using whole moong beans, soak longer).
2.      Grind along with red chilis.
3.      No fermentation is needed for pesarattu.
4.      Add salt and jeera seeds. .
5.      Heat a non-stick skillet on medium heat.
6.      Test by sprinkling a few drops of water on it. If the water sizzles away, the skillet is hot enough for pesarattu making.
7.      Pour a big spoon of batter in the center and spread it round and round, starting from the center, spiral outward until evenly spread, to make a 6 to 8 inch disc. 
8.      After spreading on pan, add garnishing.
9.      Add a spoon of oil around the edge.
10.      Try to lift from an edge and see if it leaves the pan without sticking to it. It has to get a golden brown color.
11.      Flip and continue to cook.
12.      When both sides are cooked, serve hot.

Sorakaya/lauki pappu kura (bottle gourd with moong dal subzi)

 

 

Sorakaya/aanapakaya/lauki/doodhi/ghiya/bottle gourd is available all over India. It is easily digestible and light on the stomach. Boiled lauki is served to babies and also persons convalescing after illness. It is high in certain minerals and vitamins. It is beneficial for diabetics and people suffering from high blood pressure!

As it is, lauki has a bland taste and children do not like it easily. To make it tastier and also more nutritious, you can add either dals (moong/chana etc) or garnish with groundnut powder/sesame powder etc. I am giving a recipe where lauki is cooked along with moong dal.

I normally use microwave to reduce the  cooking time. I am giving directions for both stove top method and microwave cooking.

 

Sabzi made using both the methods. Left half is microwave cooked.
Right half is stove top cooked.

 

  

Ingredients:

•      3 cups sorakaya /lauki pieces
•      1 cup moog dal
•      Salt to taste
•     A few curry  leaves

Seasoning:

•      2 red chiles
•      1/2  tsp. mustard seeds
•      1/2 tsp. jeera seeds
•      A pinch of hing (asafetida)
•      2 tsp. oil

Directions:
Stovetop cooking:

1.      Wash, peel and cut lauki into small cubes.
2.      Soak moong dal in water for about an hour.
3.      Heat pressure cooker and add oil.
4.      When the oil is hot, add red chile, mustard and jeera seeds.
5.      When mustard seeds splutter, add hing and curry leaves.
6.      Add lauki pieces.
7.      Mix it well.
8.      Drain moong dal and add it to the  lauki pieces.
9.      Sprinkle a little water, add salt and mix it well.
10.      Cover and let it cook for one whistle.
11.      Open the cooker when pressure is normal.
12.      Cook on low heat till the extra water evaporates.
13.      When moong dal and lauki pieces are cooked, turn the heat off.
14.      Leave it covered for five minutes and serve.

Microwave cooking:

1.      Place the lauki pieces and moong dal in a microwave safe bowl.
2.      Add a little water.
3.      Cover and cook on medium heat for 3 to 4 minutes.
4.      Check whether lauki pieces and moong dal are partially cooked.
5.      Heat oil in a thick deep pan.
6.      Add chile pieces, mustard and jeera seeds.
7.      When mustard seeds splutter, add hing and curry leaves.
8.      Add lauki dal mixture.
9.      Add salt and stir well.
10.      Lower heat and cook covered for 3 to 4 minutes, till the liquid evaporates.
11.      Turn heat off and leave it covered for a few minutes and serve.