Pappu or paruppu dont want any brief introduction, most of Indian cuisine have this comforting recipe! Every household in India prepare this dish differently to their family taste. The recipe which I shared is from inlaws family prepared traditionally in Andhra Style! You can also use dosa kai and other vegetables except okra to prepare this dish. This is my day 1 post for BM#108, week 2 under Pick one state theme. I choose Andhra Pradesh state as my theme for this week. Please do check what other Blogging Marathon friends doing this week.
Preparation time: 15 minutes
Cooking time: 25 ~ 30 minutes
Serves: 3 ~ 4
Ingredients:
¼ cup / 50g toor dhal
2 medium size green tomatoes
2 tbsp chopped onion
2 tbsp chopped red tomatoes
½ tsp sambar powder or to taste
¼ tsp turmeric powder
salt to taste
Minced cilantro
For Grinding:
¼ cup shredded coconut
3 ~ 4 green chillies or to taste
For Seasoning:
2 tbsp ghee/ oil
1 tsp mustard seeds
½ tsp cumin seeds
¼ tsp fennel seeds
¼ tsp methi seeds
½ tsp hing/ asafoetida
1 red chilli, broken
2 cloves garlic, crushed
Few curry leaves
Method:
Preparation:
- Grind coconut and chilies with required water into fine paste and keep it aside. (Paste should be thick not watery).
- Wash, chop and crush required vegetables and set it aside till use.
- Wash the dal and add all the prepared ingredients in the list except cilantro and pressure cook it with 1 ¼ cups of water for 3 to 4 whistle. Turn of the heat and let it cool to room temperature.
- Once the pressure release, open and mash it with spatula or with wooden masher. Add coconut paste with less water. Mix and cook it low heat for 3 to 5 minutes. If needed, adjust water to required consistency. Add salt to taste. Transfer to serving bowl.
- Heat small skillet or kadai in medium heat, add ghee to get hot. Lower the heat and add rest of the ingredients one by one, and allow it to splatter. Stir for few second and add to prepared dal. Granish with minced cilantro. Serve hot with cooked rice.
Sending this to Blogging Marathon 108
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