Name: Pappu varieties with tangy vegetables/fruits recipe by Tanuja G at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups of toor dal; 1 cup of diced mangoes or tomatoes or dosakaya; Or 5-6 pods of raw tamarind (veins and seeds removed); Or 1/2 cup of tender tamarind leaves cleaned and washed; A pinch of turmeric powder; Salt to taste; Oil for tempering; 1 teaspoon each of mustard seeds and cumin seeds; 1/4 teaspoon of methi seeds; 1 cup of water; 3 - 4 whole dried red chillies; 4 - 5 green chillies

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.

Ingredients Serving: 4

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

Instructions

Clean and wash the dal. Soak in water for 1 1/2 hour. Then add in a pressure cooker.
Add the main vegetable/leaves as mentioned in the ingredients to it.
Pressure cook along with turmeric.
Cook for one whistle.
Let the pressure settle down.
Add salt and mash the dal. But, not completely. This step can be skipped if one doesn't like mashed dal.
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.
Turn off the flame and prepare the tempering.
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.
Add this tadka to the dal just before serving.

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