How to make South Indian Moong Dal (Pesarattu) for summer lunch at home

South Indian Moong Dal (Pesarattu) is an easy and healthy delight that can be enjoyed for lunch during summer months. Made with soaked green moong and minimal spices, it makes for a protein-rich dish that can be easily packed for school or office tiffin too. Scroll down to read the recipe.

1 cup whole green gram, 1–2 green chillies, 1-inch piece ginger, 1 tsp cumin seeds, salt to taste, water, 1 small onion, 1–2 tbsp chopped coriander leaves, a pinch of hing, and oil for cooking

Soak the dal overnight and next morning wash it 2-3 times.

Add to the blender along with green chillies, ginger, cumin seeds, and salt and blend to a smooth paste. Use water as required.

Transfer to a bowl and whisk it for a while. No fermentation needed.

Heat a cast-iron or dosa pan and grease it a bit with oil.

Pour a ladle of batter in the centre and form a dosa.

Sprinkle some chopped onions and coriander leaves on top and press it lightly.

Drizzle oil around the edges and cook until it turns golden and crisp.

Serve hot with coconut chutney. Enjoy!