Mullangi pesarapappu kura
Ingredients:
Mullangi dumpa (Raddish)(300-400gms peeled and dices into small cubes), 1 cup Mung Dal(yellow split mung washed and drained and boiled).
For the tempering
Hing(1/2 spn), mustard seeds (1spn),Red Chillies (4-6 as per taste), Curry leaves (8-10), Jeera (1/2 spn). Oil for tempering.
Method:
Healt oil in a wok add hing then mustard seeds once they splitter add curry leaves, red chillies and jeera. Now add the chopped raddish and fry for 5-7 mins. Now add some water and boil until the raddish is cooked. Now add turmeric powder(1/4th spn). Add salt and the boiled moong dal. give it a stir and taste for salt. Serve hot.
Cheers,
Chandini
