Name: Pappu varieties with non-tangy vegetables/fruits recipe by Tanuja G at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups of toor dal; 1.5 cups of diced beerakaya or sorakaya.; A pinch of turmeric powder; Salt to taste; Oil for tempering; 1 teaspoon each of mustard seeds cumin seeds; 1/4 teaspoon of methi seeds; 1 cup of water; 3-4 whole dried red chillies; 4-5 green chillies; Marble sized tamarind soaked in enough water

ABOUT Pappu varieties with non-tangy vegetables/fruits RECIPE

In Telangana and Andhra Pradesh regions, apart from green leaves, dal is prepared with various non-sour/non-tangy vegetables like beerakaya (turai), sorakaya (bottle gourd), potla kaya (snake gourd). Since these are not tangy, we generally add tamarind extract to make it sour and tangy. I am posting the recipe for beerakaya pappu. The same recipe can be followed for the other vegetables also. When raw tamarind is available in the season, this extract replaces the regular/ripe tamarind. The taste is definitely sour/tangy yet different. Also, the sourness/tangy taste gets very well compensated with hot green chillies. So, these kind of dals are both sour/tangy as well as hot. Adding a nice helping of ghee or white butter minimizes those tastes and also enhances the taste of the entire dish. Jowar rotis are staple in Telangana region. Most of the times, these dals are had with rotis or white rice. The image of the pic is that of Ridge gourd.

Ingredients Serving: 4

2 cups of toor dal
1.5 cups of diced beerakaya or sorakaya.
A pinch of turmeric powder
Salt to taste
Oil for tempering
1 teaspoon each of mustard seeds cumin seeds
1/4 teaspoon of methi seeds
1 cup of water
3-4 whole dried red chillies
4-5 green chillies
Marble sized tamarind soaked in enough water

Instructions

Clean and wash dal. Soak in water for half an hour.
Peel the vegetables.
Pressure cook soaked dal, diced the vegetable along with turmeric.
Cook in a pressure cooker for one whistle.
Meanwhile, extract juice from the tamarind. Discard the veins, seeds and pulp.
Add salt and tamarind extract.
Check for the consistency. Dal shouldn't be too thick or too runny. If it is thick, add water. In either case, let it simmer for 5 - 10 minutes.
Heat oil in a tadka pan. Add mustard seeds, let them splutter.
Add cumin seeds, methi seeds and fry for 5 seconds. Add green chillies and fry for 10 seconds.
Add curry leaves followed by whole dried chillies and fry for 10 seconds. Turn off the gas. Add this tadka to the dal.

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