Anaheim Chili split green gram Curry (Chili Pesarapappu Podi Kura)

Written By Praveena Gudipati on Tuesday, February 10, 2015 | 9:29 PM

Anaheim chillies are long, stout, green color(Usually) chillies. Anaheim Chile is a mildly spicy variety of chillies family, just like capsicum or bell peppers. But they have a tougher skin than bell peppers. For that same reason I tried this curry with Anaheim Chile where as my mom makes it with green bell peppers.I like the final texture obtained with these chillies compare to bell pepper.

These chillies got that name since the seeds were brought, for the first time to Anaheim, CA from mexico (Wikipedia). I always suspected that :-). I used to live few miles away from Anaheim.

My family makes several variety of vegetable lentil curries.They are totally different from Dal or Pappu. The lentils are cooked soft but are not mashed.The lentils still hold their shape but cooked.Few curries i make like this are ; Spinach with Yellow lentil (Toor dal/Kandipappu), Cabbage with split bengalgram (Senagapappu/Chanadal), Fenugreek with split green gram (Pesarapappu/Moong dal). Other recipes that can be made with Anaheim chillies are Mirchi Ka salan, Stuffed chili peppers.I have also seen mirchi bajjis being made with these chillies in some Indian restaruents here.

The daily intake of lentils is necessary for vegetarians/Vegans as they are good plant protein sources.Our ancestors have created these beautiful, healthy nutritious combinations for us so all we have to do is follow them. So follow this simple step by step recipe to create a delicious curry. I have used chilli powder in this recipe.Treat these chillies as any other vegetable and add chili powder accordingly.

Servings:
Four (4)
Total time:
45-50 minutes
Category:
Vegetables, Dals/Lentils
Author:
Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
2 Anaheim Chilli
1/3 cup Moong dal (Pesarapappu)
1/2 onion
1 tablespoon chilli powder
Salt to taste
Turmeric
2-3 tablespoon oil
Curry leaves
Coriander leaves
2 inch Ginger
2 garlic cloves
Cumin seeds
Mustard seeds

Anaheim Chile split green gram Curry step-by-step Recipe with Photos

Microwave water in a microwave safe bowl and soak Moong Dal in hot water(not boiling) for atleast 20 minutes. This will fasten the soaking process which makes the dal cook faster.Alternatively you can soak the Pesarapappu for 30-40 minutes.
During this time clean and chop Anaheim chillies into small cubes. Cut each chili into half,vertically. Cut each half lengthwise into 3-4 pieces depending on chili size. Then chop into cubes.
chop onion into small pieces.
Now drain water from soaked Moong dal.Take moog dal in a vessel with fresh water. Boil the water and cook Moong dal for 5 minutes.The dal will change in color as shown in the picture. do not over cook or dal will be broken. Moong dal cooks faster since its already soaked well.
Drain water into a colander.Reserve this water to make Charu/Rasam.
While dal is boiling you can start cooking on other stove. Take a wide ,deep fry pan. Heat 2 tablespoon oil.Season with mustard, Jeera. When the seeds splutter add curry leaves, ginger garlic paste.
Fry the paste for 30 seconds. Now add chopped onions. Cook till they turn translucent.
Now add chopped Anaheim chillies to the pan.Stir. Add salt and turmeric.Cook till they become soft.Stir in between.Do not cover pan.I like to stir fry them rather steam cook which gives a nice texture.
Once chillies are done add drained Moond dal. Stir gently from bottom so not to break dal.Add chili powder and mix gently. Cook for couple minutes so everything comes together nicely.
Add finely chopped coriander and turn off the stove.
Take curry into the serving bowl.
Serve it with Rice or Roti. It goes well accompanied by Charu made with reserved water from cooking dal.Also goes well with Sambar (Veggie lentil stew).