I wanted to make spicy tangy pappu the way it is made in Andhra messes (you’ll know only if you’ve eaten in one). So when at office a friend from Andhra had brought it for lunch, I couldn’t pass the opportunity to ask her for the recipe. I made it and it was so yummy I had to have some with hot rice even though I’d finished my dinner.
Pigeon bean dal (toor dal) = 2 cups
Spinach = two handfuls (chopped)
Onion = one small
Red chillies = 2
Garlic = 2-3 cloves
Tamarind = juice of a lemon sized ball
Red chilli powder = 2 tbsp
Turmeric = 1 tsp
Mustard = 1 tsp
Jeera = 1 tsp
Hing = 1 pinch
Cury leaves = 1 sprig
Wash the dal thoroughly and add a lot of water to the vessel.
Add diced onions, chopped spinach and chopped garlic to the vessel.
Add a little salt.
Pressure cook this for 4-5 whistles so the dal is mashed up. Let it cool.
Heat oil in a skillet.
Splutter mustard and jeera.
Add curry leaves and red chillies, fry for a while.
Add red chilli powder and turmeric.
Add pinch hing. Stir.
Add the now cooled cooked dal. And stir.
Add tamarind juice and check for taste.
Alter the hotness and salt.
Add more water if required.
The consistency of the dal should be thick not soupy.
Enjoy with hot rice and ghee.
- Podi Pappu (neeluskitchen.wordpress.com)