Tuesday, January 15, 2008


If you make this with yellow moong dal (pesara pappu) it is called as “pesara kattu”. If you make this with toor dal (kandi pappu) it is called as “kandi kattu”.

Learnt From: My Mom


Yellow Moong Dal / Toor Dal --- ½ Cup (Rice Cooker Cup) (80 ml)
Water --- 2 cups (Rice cooker cup) (160 ml)
Turmeric powder --- a big pinch
Water --- 3 cups (750 ml)
Green Chilies --- 4
Ginger --- 3 inches
Tomato --- 1 big
Salt --- as per taste
Coriander leaves --- a few
Lemon --- 1/2 of the large one

For Seasoning:

Oil --- 3 tblsn
Garlic --- 5
Urad dal --- 1 tsp
Mustard seeds --- 1 tsp
Cumin seeds --- ½ tsp
Hing --- a pinch
Dry red chilly --- 1 chopped
Curry Leaves --- a few


Take dal in a pressure cooker.
Clean the dal twice with water. Add double the water to the dal to the cooker.
Add a pinch of turmeric powder.
Cover it and Cook for 3 whistles.
Wait till the pressure goes off. It takes around 15-20 minutes.
In the meanwhile, chop 5 garlic, 3 inches of ginger, 4 green chilies, 1 big tomato & a few coriander leaves. Wash a few curry leaves. Keep them aside.
Heat 3 tblsn of oil in a pan.
Add and Toast seasoning one by one like … garlic, urad dal, mustard seeds, cumin seeds, a pinch of hing & chopped red chilly.
Add curry leaves, Chopped green chilies and ginger to the pan and fry them till the green chilies get white spots.
Add chopped tomatoes to the pan.
Add a pinch of turmeric powder and enough salt to tomatoes to the pan.
Cover it and cook till the tomatoes mash which is the sign that they are cooked properly.
Turn off the heat. Remove the pan from heat. Keep the pan aside.
When the pressure of the cooker goes off. Open the lid of it. Mash the dal with a big ladle.

Add 3 cups (750 ml) of water the dal.
Turn the heat to Medium-High or to High.
Bring the water to a boil. Turn the heat to medium.
Add the fried seasoning and tomatoes to the cooker.

Add enough salt to the cooker.
Keep it for 15-20 minutes till the water becomes slightly thick.
Turn off the heat.
Add chopped coriander leaves when hot.
Transfer the kattu to a serving bowl.
Let it come to room temperature.
Squeeze lemon juice from 2 lemon wedges (1/2 of the big lemon).

Have it with rice.
Tastes really good.

1 comment:

  1. hi sailaja,
    your Blog is really good.you have inspired me in two ways.
    1. I have developed interest in cooking which i didnt have before
    2.I have started writing blogs inspired by yours
    Thank you so much,


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