Pesara pachadi (Moongdal chuntney)

I am going to share my mom's recipe today. She used to make this chutney with dehusked moong beans. 
This provides high protein and very digestible. 


Ingredients:
Two cups dehusked moong dal
Dried red chillies 6 to 7
Mustard seeds ( half teaspoon)
Whole jeera / cumin  ( 2 tea spoons) 
Channa dal / bengal gram (one tea spoon)
Urad dal (one tea spoon)
Hing / asafoetida (one pinch)
Salt to taste
Lime juice (2 tea spoons)
Curry leaves
Oil (4 tea spoons)
Water


Method of Preparation:

1. Soak moong dal for 2 hours.
2. Grind soaked moongal dal, red chillies, salt and one tea spoon of  whole jeera with water. (into a fine paste) .
3. In a small kadai, heat the oil add mustard seeds when they start spluttering add the remaining whole jeera, channa dal, urad dal, hing and curry leaves.
4. Switch off the stove and add the seasonings to the grinded chutney. Add two tea spoons of lime juice before serving. 

* Ideas : 
Tastes best with rice and ghee! 
This chutney can be saved for at least 4 days in the refrigerator