Moong dal gosthu/ Pasi parupu gosthu /Side dish for idly /dosa

  Moong dal gosthu is often made by my   Mom as a side dish for idly / dosa. Hot idlies and this moong dal gosthu is definetly a filling  breakfast.

Vegetables can be added to this gosthu are: Carrot, Brinjal, Potato along with onion and tomato. You can skip one or two veggies except onion and tomato, if you dont have some veggies in stock.  Still it tastes great.  Try it and have a nourishing breakfast/ dinner.

Here is the recipe...

Ingredients:

Moong dal -  1/2 cup

Carrot - 1 no

Potato - 1 no

Onion - 1 no

Tomato - 1no

Green chillies -  2 - 4 nos

Turmeric powder - 1/4 tsp

Sambar powder -  2 tsp

Oil - 2 tsp

Curry leavs - 1 sprig

Coriander leaves - 1/4 cup chopped

Water - 1 and 1/2 cup

Salt - as needed

To temper:

Mustard  - 1 tsp

Jeera - 1 tsp

Curry leaves -  1 sprig

Hing - 1/4 tsp

Method:

1. Wash the moong dal, add washed moong dal in to the pressure cooker along with water and bring it to boil. Meanwhile Chop the veggies.

2. Now add chopped veggies, salt, turmeric powder, sambar powder in to the pressure cooker. Close the lid and give one whistle.

3. In a tadka pan heat 2 tsp of oil  add mustard, when it pops, add jeera fry them until golden brown  take care and don't burnt it .Then  add curryleaves and hing. Add chopped coriander leaves as soon as when you open the pressure cooker.

4. Now add the  tempered items to the moong dal gosthu and let it be in the flame for a minute. and add water if necessary. The gosthu shouldn't be neither thick nor  very thin . It should be in pourable consistency. Adjust salt at this stage.  stir well and serve.

Now our Moong dal gosthu is ready...

Have with idly or dosa . Even it tastes best with chapathi...

Notes:

• You can also add the veggies directly to the moongdal  and water mixture  without boiling it  but boiling the moong dal and water mixture before adding veggies gives the nice taste to the gosthu. 
  
  
• Adding coriander leaves gives nice  flavour to gosthu . So don't skip it.
  
  
• The gosthu thickens with time. So add water accordingly at the final stage.