Home / Recipes / Pappu varieties with tangy vegetables/fruits

Photo of Pappu varieties with tangy vegetables/fruits by Tanuja G at BetterButter
1121
9
4(1)
0

Pappu varieties with tangy vegetables/fruits

Nov-21-2015
Tanuja G
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Pappu varieties with tangy vegetables/fruits RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Telangana
  • Side Dishes

Ingredients Serving: 4

  1. 2 cups of toor dal
  2. 1 cup of diced mangoes or tomatoes or dosakaya
  3. Or 5-6 pods of raw tamarind (veins and seeds removed)
  4. Or 1/2 cup of tender tamarind leaves cleaned and washed
  5. A pinch of turmeric powder
  6. salt to taste
  7. oil for tempering
  8. 1 teaspoon each of mustard seeds and cumin seeds
  9. 1/4 teaspoon of methi seeds
  10. 1 cup of water
  11. 3 - 4 whole dried red chillies
  12. 4 - 5 green chillies

Instructions

  1. Clean and wash the dal. Soak in water for 1 1/2 hour. Then add in a pressure cooker.
  2. Add the main vegetable/leaves as mentioned in the ingredients to it.
  3. Pressure cook along with turmeric.
  4. Cook for one whistle.
  5. Let the pressure settle down.
  6. Add salt and mash the dal. But, not completely. This step can be skipped if one doesn't like mashed dal.
  7. Check for the consistency. Dal shouldn't be too thick or too runny. If it is thick, add water and let simmer for few more minutes.
  8. Turn off the flame and prepare the tempering.
  9. Heat oil in a tadka pan. Add mustard seeds, let 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.
  10. Add this tadka to the dal just before serving.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shini Prakash
Nov-23-2015
Shini Prakash   Nov-23-2015

Nice :D so pappu is toor dal??

Similar Recipes

A password link has been sent to your mail. Please check your mail.
Close
SHARE