Ingredients with Measurements:
-1 cup of moong dal
-1/4 teaspoon of cumin seeds
-1/4 teaspoon of black pepper
-1/4 teaspoon of salt
-1/2 cup of finely chopped onions
-1/2 cup of finely chopped tomatoes
-1/4 cup of finely chopped green chillies
-1/4 cup of finely chopped coriander leaves
-1/4 cup of finely chopped mint leaves
-1/4 cup of finely chopped curry leaves
-1/4 cup of finely chopped ginger
-1/4 cup of finely chopped garlic
-1/4 cup of finely chopped coconut
-1/4 cup of finely chopped cilantro
-1/4 cup of oil
Special Equipment Needed:
-Grinder
-Frying pan
-Spatula
Step-by-Step Instructions:
1. Soak the moong dal in water for 4-5 hours.
2. Grind the soaked moong dal with cumin seeds, black pepper, and salt to make a smooth paste.
3. Heat the oil in a frying pan over medium heat.
4. Add the chopped onions, tomatoes, green chillies, coriander leaves, mint leaves, curry leaves, ginger, garlic, coconut, and cilantro to the pan and fry until the vegetables are lightly browned.
5. Add the ground moong dal paste to the pan and mix well.
6. Cook the mixture for 5-7 minutes, stirring constantly.
7. Once the mixture is cooked, remove from heat and let cool.
8. Divide the mixture into small round patties and shallow fry in oil until golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 150
Fat: 8g
Carbohydrates: 15g
Protein: 5g
Substitutions for Ingredients:
-Moong dal can be substituted with chana dal or urad dal.
-Onions can be substituted with shallots.
-Tomatoes can be substituted with bell peppers.
-Green chillies can be substituted with jalapenos.
-Coriander leaves can be substituted with parsley.
-Mint leaves can be substituted with basil.
-Curry leaves can be substituted with bay leaves.
-Ginger can be substituted with garlic.
-Garlic can be substituted with ginger.
-Coconut can be substituted with almond flakes.
-Cilantro can be substituted with parsley.
Variations:
-The patties can be made with different combinations of vegetables such as potatoes, carrots, and peas.
-The patties can be served with different types of chutneys such as mint chutney or tamarind chutney.
Tips and Tricks:
-Soaking the moong dal for 4-5 hours helps to make a smoother paste.
-Adding a few tablespoons of water to the mixture while cooking helps to keep the patties moist.
-Frying the patties in hot oil helps to make them crispier.
Storage Instructions:
The patties can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The patties can be reheated in a preheated oven at 350°F for 10 minutes or until heated through.
Presentation Ideas:
The patties can be served on a platter with the coconut-cilantro chutney and garnished with fresh herbs.
Garnishes:
-Fresh herbs such as cilantro, mint, and parsley.
-Lemon wedges.
-Coconut flakes.
Pairings:
-Rice
-Rotis
-Naan
Suggested Side Dishes:
-Yogurt
-Pickles
-Salad
Troubleshooting Advice:
-If the patties are not crisp enough, fry them for a few more minutes.
-If the patties are too dry, add a few tablespoons of water to the mixture while cooking.
Food Safety Advice:
-Always use fresh ingredients when making the patties.
-Always store the patties in an airtight container in the refrigerator.
Food History:
Pesarattu is a traditional Indian dish that originated in the state of Andhra Pradesh. It is made with moong dal, which is a type of lentil, and is usually served with a chutney or sauce.
Flavor Profiles:
The patties have a savory flavor with a hint of spice from the green chillies. The coconut-cilantro chutney adds a creamy and tangy flavor to the dish.
Serving Suggestions:
The patties can be served as an appetizer or as a main dish with rice or rotis.
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Region: Indian