Whole Moong Powder
Whole moong powder / pesara podem is powdered roasted whole moong. It is generally mixed with plain steamed or any pickle rice along with a dollop of ghee. To prepare, whole moong is roasted till light golden in color and cooled to room temperature. Finally, it is ground into very fine powder using a spice grinder.
Makes: around 4 Servings of Whole Moong Powder
Whole Moong 1/2 Cup
Salt to taste
Method of preparation:
Heat a heavy bottomed pan on medium heat.
Add whole moong and fry till aromatic or until its light golden color.
Cool the roasted moong to room temperature.
Grind the roasted moong into fine powder along with sufficient salt.
Store tight and serve whole moong powder with steamed rice or pickle rice and dollop of ghee.
Notes: Make sure to grind the moong into very fine powder.
Suggestions: If the powder is little coarse, then grind again in batches using a spice grinder to very fine powder.
Variations: You can also add white pepper powder or red chilli powder to spice up the moong powder if desired.
Other Names: Whole Moong Powder, Pesara Podem.