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

By Tanuja G  |  21st Nov 2015  |  
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  • Pappu varieties with tangy green leaves, How to make Pappu varieties with tangy green leaves
Pappu varieties with tangy green leavesby Tanuja G
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

7

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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 an authentic dish which is perfect to serve on all occasions. The Pappu varieties with tangy green leaves is delicious and has an amazing aroma. Pappu varieties with tangy green leaves by Tanuja G will help you to prepare the perfect Pappu varieties with tangy green leaves in your kitchen at home. Pappu varieties with tangy green leaves needs few minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Pappu varieties with tangy green leaves. This makes it easy to learn how to make the delicious Pappu varieties with tangy green leaves. In case you have any questions on how to make the Pappu varieties with tangy green leaves you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Tanuja G. Pappu varieties with tangy green leaves will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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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