Pappu varieties with tangy green leaves | How to make Pappu varieties with tangy green leaves

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ByTanuja G
Created on 21st Nov 2015
  • Pappu varieties with tangy green leaves, How to make Pappu varieties with tangy green leaves
Pappu varieties with tangy green leavesby Tanuja G
  • Pappu varieties with tangy green leaves | How to make Pappu varieties with tangy green leaves (9 likes)

  • 0 reviews
    Rate It!
  • By Tanuja G
    Created on 21st Nov 2015

About Pappu varieties with tangy green leaves

Dals are an integral part of Telugu cuisine. Toor dal is the most widely used one and is cooked along with various kinds of green leaves. Most of us like our dal tangy, hence tamarind is widely used. If the green leaves are tangy, then tamarind is skipped. Chukka koora (khatta palak), gongura are few of those greens which are tangy in taste. Since, the process is same with these two greens, I am posting pictures of both chukka koora and gongura pappu.

Pappu varieties with tangy green leaves is a delicious and yummilicious dish which is one of the popular dish of Telangana. Pappu varieties with tangy green leaves is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Pappu varieties with tangy green leaves is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 15 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Pappu varieties with tangy green leaves. It is an amazing dish which is perfectly appropriate for any occasion. Pappu varieties with tangy green leaves is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Pappu varieties with tangy green leaves is an art and while preparing this dish you can feel the aroma of this delicious Pappu varieties with tangy green leaves. Surprise your family and friends by preparing this hotel style Pappu varieties with tangy green leaves at your home.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
Pappu varieties with tangy green leaves

Ingredients to make Pappu varieties with tangy green leaves

  • 2 cups of toor dal
  • 2 bunches of chukka koora (Khatta palak)
  • A pinch of turmeric powder
  • Salt to taste
  • Oil for tempering
  • 1 teaspoon each of mustard and cumin seeds.
  • 1/4 teaspoon of methi seeds
  • 1 cup of water
  • 3-4 whole dried red chillies
  • 4-5 green chillies

How to make Pappu varieties with tangy green leaves

  1. Clean and wash the dal. Soak it in water for 30 minutes. Also clean and wash the chukka koora. Then chop the leaves into 1 inch length.
  2. Pressure cook the soaked dal, chopped chukka koora along with turmeric. Let it cook for one whistle. Then switch off the stove and let the pressure settle down.
  3. Add salt and mash the dal. ( Do not mash it completely, this step can be skipped if you do not prefer mashed dal.)
  4. Check for the consistency. The dal shouldn't be too thick or too runny. If it is thick, add water and let it simmer for a few more minutes. Then switch off the flame.
  5. Heat oil in a tadka pan. Add mustard seeds, let it splutter. Then add cumin seeds, methi seeds and fry for 5 seconds.
  6. Add in green chillies and fry for 10 seconds. Finally put in curry leaves followed by whole dried chillies and fry for another 10 seconds. Add this tadka into the dal.
  7. Serve hot with rice for best taste.
My Tip: Based on one's taste, sliced onions, garlic and hing can be added. Green chillies can be replaced or supplemented with red chilli powder or green chilli paste. Follow the same process for gongura leaves.

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