Saturday, April 28, 2012

Andhra Dal / Pappu

This recipe was shared with me by my cousin Ruks.  It is a very different dal preparation and tastes so good!

Preparation Time - 5 mins
Cook Time - 30 mins
Serves - 2

Measurements & Ingredients:
  • Yellow split pigeon peas(toor dal/togari bele) - 1 cup
  • Spicy red chili(guntur) - 1
  • Oil - 2 tbspns
  • Fenugreek seeds(methi) - 1 tspn
  • Asafoetida - a pinch
  • Turmeric powder - 1/4 tspn
  • Salt - as per taste
  • Onion - 1 small, cut into pieces
  • Cilantro  - 1 few sprigs
  • Tomato - 1 medium size, cut into pieces
  • Eggplant(brinjal/badanekai) - optional; cut into pieces


In a heavy bottom pan, heat oil.  To this, add fenugreek seeds, Red chili, hing and toor dal and fry on low medium heat for 2 mins.  Do not wash the dal. 

Add plenty of water, turmeric powder, salt and mix.  Cover it and cook for 15-20 mins on medium heat with occasional stirring.  Make sure there is enough water for the dal to get cooked.  It will approximately take 20-25 mins for the dal to cook, but not over cook.  We do not need this dal to be mashed.  The lentils has to be separate, yet cooked.

 After 15 mins, add onion and tomatoes.  If you wish, you could add brinjal too.  Mix and cook for another 10 mins.

Finally garnish with cilantro. The dal is ready to be served with rice!

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