Easy Moong Dal Recipe – South Indian Pesara Pappu with Ginger & Lemon

Last Updated on 2 months by Neha Deshmukh

Easy Moong Dal Recipe – South Indian Pesara Pappu with Ginger & Lemon

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? This easy moong dal recipe – or pesara pappu as we call it in Andhra cuisine – is a staple in my home. It’s quick to make, incredibly flavorful, and perfect for a weeknight meal. I first learned to make this from my grandmother, and it’s a recipe I’ve tweaked and perfected over the years. It’s simple enough for beginners, yet delivers that authentic South Indian taste. Let’s get cooking!

Why You’ll Love This Recipe

This pesara pappu is more than just a simple lentil dish. It’s a hug in a bowl! Here’s why you’ll love it:

• Quick & Easy: Ready in under 30 minutes.
• Flavorful: The combination of ginger, lemon, and spices is divine.
• Healthy: Moong dal is packed with protein and fiber.
• Versatile: Enjoy it with rice, roti, or even as a soup.

Ingredients

Here’s what you’ll need to make this delicious moong dal:

• 1 cup split moong dal (pesara pappu) – about 200g
• 3 cups water – 720ml
• 1 tbsp ghee – about 15ml
• 1 tsp cumin seeds – about 5g
• 2 green chillies, slit
• 2 dry red chillies, torn
• 1 tsp grated ginger – about 5g
• 10 curry leaves
• 0.25 tsp turmeric powder – about 1g
• 1 pinch asafoetida (hing) – about 0.1g
• Salt to taste
• 1 tbsp lemon juice – about 15ml

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Split Moong Dal (Pesara Pappu) – Types & Benefits

We’re using split moong dal (also known as pesara pappu). It’s the yellow lentils that cook quickly and become beautifully soft. Moong dal is incredibly easy to digest, making it a great choice for everyone, especially those with sensitive stomachs. It’s also a fantastic source of protein and fiber.

Ghee – Clarified Butter & Its Role in Flavor

Ghee adds a richness and aroma that’s hard to beat. It’s clarified butter, meaning the milk solids have been removed, giving it a higher smoke point and a nutty flavor. If you’re new to Indian cooking, ghee is a game-changer!

Cumin Seeds – Aromatic Foundation

Cumin seeds are the base of so many Indian dishes. They release a warm, earthy aroma when tempered in ghee. Don’t skip this step – it builds the flavor profile beautifully.

Green & Red Chillies – Spice Level & Regional Variations

I use a combination of green and red chillies for a balanced heat. Feel free to adjust the quantity based on your preference. Some families in Andhra Pradesh prefer only red chillies for a deeper, smokier flavor.

Curry Leaves – Freshness & South Indian Aroma

Fresh curry leaves are essential for that authentic South Indian aroma. They have a unique, citrusy flavor that complements the other spices perfectly. You can find them at most Indian grocery stores.

Asafoetida (Hing) – Digestive Properties & Unique Flavor

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami flavor when cooked. It’s also known for its digestive properties – a little goes a long way!

Turmeric – Color, Health Benefits & Varieties

Turmeric adds a beautiful golden color and a subtle earthy flavor. It’s also packed with antioxidants and has anti-inflammatory properties.

Step-By-Step Instructions

Alright, let’s get cooking! Here’s how to make this pesara pappu:

1. First, rinse the moong dal thoroughly under cold water. Then, add it to a pot with 3 cups of water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the dal is soft and easily mashed.
2. While the dal is cooking, heat the ghee in a separate pan over medium heat.
3. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
4. Add the torn red chillies, slit green chillies, curry leaves, and grated ginger. Sauté for about 30 seconds, until the curry leaves are crisp and the ginger is fragrant.
5. Stir in the asafoetida and turmeric powder. Be quick – you don’t want the turmeric to burn!
6. Immediately add the cooked dal with its water to the pan.
7. Mix well, add salt to taste, and simmer for 8-10 minutes on low heat, allowing the flavors to meld together.
8. Turn off the heat and stir in the fresh lemon juice. This brightens up the flavors beautifully.
9. Serve hot!

Expert Tips

• Don’t overcook the dal: You want it soft, but not mushy.
• Tempering is key: The process of blooming the spices in ghee is crucial for developing the flavor.
• Adjust the salt: Add salt gradually, tasting as you go.

Variations

• Vegan Adaptation: Substitute the ghee with a neutral oil like sunflower or vegetable oil.
• Spice Level Adjustment: Reduce or increase the number of green and red chillies to suit your taste.
• Instant Pot/Pressure Cooker Version: Cook the dal with 1.5 cups of water in the Instant Pot for 6-8 minutes on high pressure, followed by a natural pressure release. Then, proceed with the tempering as described above.
• Festival Adaptations (e.g., Makar Sankranti): During Makar Sankranti, some families add a small amount of jaggery (gur) to the dal for a slightly sweet and savory flavor.

Serving Suggestions

This pesara pappu is incredibly versatile! Here are a few ways to enjoy it:

• With steamed rice and a side of vegetable curry.
• With roti or naan.
• As a comforting soup – simply add extra water to reach your desired consistency.
• A dollop of yogurt on top adds a lovely coolness.

Storage Instructions

Leftover pesara pappu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to soak the moong dal before cooking?

Soaking isn’t essential for moong dal, as it cooks relatively quickly. However, soaking for 30 minutes can help reduce cooking time and make it even easier to digest.

Can I use oil instead of ghee in this recipe?

Yes, you can use oil, but ghee adds a unique flavor that’s hard to replicate. If using oil, choose a neutral-flavored oil like sunflower or vegetable oil.

How can I adjust the spice level of this dal?

Simply adjust the number of green and red chillies. You can also remove the seeds from the green chillies to reduce the heat.

What is asafoetida (hing) and where can I find it?

Asafoetida is a resin with a pungent smell that adds a savory flavor to Indian dishes. You can find it at most Indian grocery stores, usually in powder or crystal form.

Can this dal be made ahead of time?

Yes, you can make this dal ahead of time and reheat it when needed. The flavors actually develop even more overnight!

Is this dal suitable for those with digestive issues?

Yes! Moong dal is known for being easy to digest, and the addition of asafoetida further aids digestion.