Prep & Cooking time: 45 mts
Serves 7-8 persons
Cuisine: Andhra
Ingredients:
Ingredients:
1 cup tur dal (kandi pappu) cook until soft and mash.
chukkakura (chuka)-2cups(tightly packed chukkakuraleaves)with out stalks
1 small onion finely chopped
Salt - 2 tbsp
Masala red chilli powder - 1 tbsp
2 or 3 green chillies cut into small pieces
Small piece of tamarind
For tempering/popu/tadka/talimpu/seasoning:
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp split black gram dal
2 or 3 red chillis
1 small onion finely chopped2 or 3 red chillis
3 0r 4 garlic flakes crushed
4 or 5 curry leaves
How To Make:
1. First wash kandipappu (tur dal)thoroughly with water 2or 3 times .Cook it in a heavy bottomed vessel on low heat or pressure cook for 10mts on low heat till kandipappu (tur dal) soft & soothy .
2 .Add chukkakura, green chillies, tamarind, masala red chilli powder and combine. Cover with lid and cook till chukkakura cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.
2 .Add chukkakura, green chillies, tamarind, masala red chilli powder and combine. Cover with lid and cook till chukkakura cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.
3. It should not be a watery dal but have more of a thick consistency dal.
4. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, curry leaves, chopped onions and sauté till onions turn slightly pink.
4. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, curry leaves, chopped onions and sauté till onions turn slightly pink.
5 .Add the cooked and mashed dal or kandipappu to the above talimpu. Cook for another 4-5 mts on medium heat. Serve with white rice or hot rotis.
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