Pappu Charu

Wednesday, April 28, 2010

Red gram or Toor dal
or Kandi papu 1/2 cup
Onion 1 medium sized
Tomato 1 big sized
Rasam powder 1 and half teaspoon
Tamarind 2 inch
Garlic cloves 3
Curry leaves 8 to 10
Red chilli powder 1 teaspoon
Turmeric powder 2 pinches
Water 4 cups
Mustard seeds 1/2 teaspoon
Jeera 1/2 teaspoon
Red chillies 3
Hing 2 pinches
Cilantro leaves handful
Oil 1 teaspoon
Salt as needed

1. Wash toor dal or kandi pappu and soak it for about 15 minutes in water. This will soften the toor dal and it is easy and quick for boiling. Boil it in pressure cooker or in pan. Cut onion, tomato and garlic into small pieces.

2. Soak the tamaraind in hot water and after it cools sqeeze juice out of it.

3. Heat a deep pan or kadia after it is heated add oil to it and turn it into medium low flame.Add the mustard seeds,jeera, red chilli cut into two or three pieces, curry leaves, garlic and hing. When the mustard seeds start to pop add onions.

4. After two minutes add the tomato and after two minutes add the tamarind juice to it . Boil this for about 5 minutes add boiled toordal,salt, tumeric powder and red chilli powder and mix well.

5. Add water to it and boil for two minutes add the rasam powder to it and boil in medium low flame boil for till the onions are cooked.

Garnish with cilantro.


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