Name: Chintachiguru pappu/Tamarind leaves daal recipe by Reena Andavarapu at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Yellow split moong daal - 1 cup; Water - 5 cups + 1 cup; Tempeting:; Oil; Garlic pod - 1; Asfotedia - 1/4 tsp; Green chillies - 3 or 4; Red chillies - 2; Mustard seeds - 1 tsp; Salt; Curry leaves

ABOUT Chintachiguru pappu/Tamarind leaves daal RECIPE

This is a traditional daal receipe from Andhra pradesh. Do make it and enjoy.

Ingredients Serving: 4

Yellow split moong daal - 1 cup
Water - 5 cups + 1 cup
Tempeting:
Oil
Garlic pod - 1
Asfotedia - 1/4 tsp
Green chillies - 3 or 4
Red chillies - 2
Mustard seeds - 1 tsp
Salt
Curry leaves

Instructions

WASH1CUP YELLOW SPLIT MOONG DAAL 3 TO 4 TIMES AND ADD 5 CUPS WATER TO IT.KEEP IT TO COOK ON LOW HEAT
FOR THE TEMPERING:2 BROKEN RED CHILLIES 1 POD GARLIC FEW CURT LEAVES 1/4 TSP ASFOTEDIA
THIS IS POWDER OF TAMARIND LEAVES WASHED,SUNDRIED AND FINELY POWDERED CAN STORE FOR MONTHS TOGETHER
FOR TEMPERING :ADD 2 TBSPS OIL TO A SMALL PAN
ADD 1 TSP OF MUSTARD SEEDS LET IT SPLUTTER, THEN ADD REMAINING INGREDEINTS
ADD ASFOTEDIA AND STIR
THIS IS THE DAAL PERFECTLY COOKED ON LOW HEAT. ADD THE TADKA
ADD 1 TBSP OF TAMARIND POWDER GIVE IT A NICE STIR
ADD SALT TO SEASON AND 1 CUP OF WATER
LET IT SIMMER ON LOW HEAT FOR ANOTHER 10 MINUTES.KEEP CHECKING THE DAAL SHOULD NOT STICK TO BOTTOM
LOVELY TASTY CHINTACHIGURU PAPPU IS READY TO HAVE WITH RICE

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