Home / Recipes / Pappu varieties with tangy vegetables/fruits
In Telangana and AP regions, apart from green leaves, dal is prepared with various sour vegetables like tamata (tomato), dosakaya(lemon cucumber), maamidikaya(Mango), Chintachiguru(tender tamarind leaves), cihntakaya (raw tamarind). The later three are seasonal. 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. Since, the process is the same for the four different mentioned fruits/vegetables, I am mentioning it in a single recipe. The name of the dal changes accordingly.