Ingredients with Measurements:
- 1 cup of green gram dal (moong dal)
- 1 teaspoon of cumin seeds
- 1 teaspoon of black pepper
- 1/2 teaspoon of salt
- 2 tablespoons of oil
- 2 green chillies, finely chopped
- 1/2 cup of peanuts
- 1/2 teaspoon of tamarind paste
- 2 tablespoons of chopped coriander leaves
- 1/2 teaspoon of jaggery
- 2 tablespoons of water
Special Equipment Needed:
- Grinder
- Frying pan
Step-by-Step Instructions:
1. Soak the green gram dal in water for 4-5 hours.
2. Drain the water and grind the dal into a coarse paste.
3. Add cumin seeds, black pepper, salt, and green chillies to the paste and mix well.
4. Heat the oil in a frying pan and add the dal mixture.
5. Spread the mixture into a thin layer and cook for 2-3 minutes on each side.
6. Flip the pesarattu and cook until both sides are golden brown.
7. Remove the pesarattu from the pan and set aside.
8. In the same pan, add the peanuts and roast them for 2-3 minutes.
9. Remove the peanuts from the pan and set aside.
10. In a bowl, add the roasted peanuts, tamarind paste, chopped coriander leaves, jaggery, and water.
11. Mix all the ingredients together to make the peanut chutney.
12. Serve the pesarattu with the peanut chutney.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 2
Nutritional Information:
Calories: 250
Fat: 10 g
Carbohydrates: 28 g
Protein: 10 g
Substitutions for Ingredients:
- Green gram dal can be substituted with yellow moong dal.
- Black pepper can be substituted with red chilli powder.
- Tamarind paste can be substituted with lemon juice.
- Jaggery can be substituted with sugar.
Variations:
- The pesarattu can be topped with finely chopped onions and tomatoes.
- The peanut chutney can be made with other ingredients such as coconut, ginger, garlic, and curry leaves.
Tips and Tricks:
- Soaking the green gram dal helps to make the pesarattu soft and fluffy.
- Roasting the peanuts helps to bring out the flavor of the chutney.
Storage Instructions:
The pesarattu and peanut chutney can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The pesarattu can be reheated in a pan over medium heat for 2-3 minutes.
Presentation Ideas:
The pesarattu and peanut chutney can be served with a side of coconut chutney and a dollop of ghee.
Garnishes:
The pesarattu can be garnished with chopped coriander leaves and grated coconut.
Pairings:
The pesarattu and peanut chutney can be served with steamed rice or roti.
Suggested Side Dishes:
The pesarattu and peanut chutney can be served with a side of vegetable pulao or curd rice.
Troubleshooting Advice:
- If the pesarattu is not cooked properly, it can be cooked for a few more minutes on each side.
- If the peanut chutney is too thick, add a few tablespoons of water to adjust the consistency.
Food Safety Advice:
- Always use fresh ingredients for the best flavor.
- Make sure to store the pesarattu and peanut chutney in an airtight container in the refrigerator.
Food History:
Pesarattu is a traditional breakfast dish from the Indian state of Andhra Pradesh. It is made with green gram dal and is usually served with a peanut chutney.
Flavor Profiles:
The pesarattu has a savory flavor with hints of cumin and black pepper. The peanut chutney has a sweet and tangy flavor with a hint of jaggery.
Serving Suggestions:
The pesarattu and peanut chutney can be served as a breakfast dish or as a snack.
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Region: Indian