Name: Pappu varieties with tangy green leaves recipe by Tanuja G at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 cups of toor dal; 2 bunches of chukka koora (Khatta palak); A pinch of turmeric powder; Salt to taste; Oil for tempering; 1 teaspoon each of mustard 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 green leaves RECIPE

Dals are an integral part of Telugu cuisine. Toor dal is the most widely used one and is cooked along with various kinds of green leaves. Most of us like our dal tangy, hence tamarind is widely used. If the green leaves are tangy, then tamarind is skipped. Chukka koora (khatta palak), gongura are few of those greens which are tangy in taste. Since, the process is same with these two greens, I am posting pictures of both chukka koora and gongura pappu.

Ingredients Serving: 4

2 cups of toor dal
2 bunches of chukka koora (Khatta palak)
A pinch of turmeric powder
Salt to taste
Oil for tempering
1 teaspoon each of mustard 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 it in water for 30 minutes. Also clean and wash the chukka koora. Then chop the leaves into 1 inch length.
Pressure cook the soaked dal, chopped chukka koora along with turmeric. Let it cook for one whistle. Then switch off the stove and let the pressure settle down.
Add salt and mash the dal. ( Do not mash it completely, this step can be skipped if you do not prefer mashed dal.)
Check for the consistency. The dal shouldn't be too thick or too runny. If it is thick, add water and let it simmer for a few more minutes. Then switch off the flame.
Heat oil in a tadka pan. Add mustard seeds, let it splutter. Then add cumin seeds, methi seeds and fry for 5 seconds.
Add in green chillies and fry for 10 seconds. Finally put in curry leaves followed by whole dried chillies and fry for another 10 seconds. Add this tadka into the dal.
Serve hot with rice for best taste.

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