• Split Black Gram Dal/ Urad Dal – 1 cup
• Onion – 1 large size
• Ginger – 1 inch piece, chopped
• Garlic – 4 cloves, chopped
• Green chillies – 4, slit into two
• Cumin seeds – 1 tsp
• Coriander powder – ½ tsp
• Garam masala powder – ½ tsp
• Turmeric powder – 1 tsp
• Lemon juice – 1 tbsp
• Water – 2 cups
• Salt to taste
• Ghee – 1 tsp

 Preparation Method

1. Wash and soak dal for 10 minutes in water.
2. Heat a pan and pour ghee. Add cumin seeds and wait until it turns golden brown and add onions.
3. Add chopped ginger, garlic and green chillies, fry for a minute or two.
4. Now add coriander powder, garam masala powder, turmeric powder and pepper & red chilli powder according to the spiciness you wanted.
5. Mix well and add soaked dal and 2 cups of water to it.
6. Cover and cook for 10-15 minutes.
7. Open and cook for 5-10 minutes.
8. Switch off the stove and mix the lemon juice.
9. Garnish with coriander leaves.
10. Serve hot with roti/ paratha.

• Senaga Pappu – 1 cup
• Red chilli powder – 1/2 tsp
• Turmeric Powder – 1/2 tsp
• Coriander Powder – 1 tsp
• Salt to taste

For Popu/Talimpu

• Onion – 1, small size, sliced finely
• Tomato – 1, medium size, chopped
• Green chillies – 2, slit
• Jeelakara /Cummin Seeds – 1 tsp
• Asafoetida a pinch, optional
• Oil – 2 tbsp

Preparation Method

1. Wash the dal and soak in water for an hour.
2. Drain and put the dal in pressure cooker along with salt, red chilli powder, turmeric powder and coriander powder.
3. Pour water till covers the dal. cook under pressure for about 10 minutes.
4. In small kadai, heat oil and add cummin seeds. Wait until it splutters, then add onion and green chillies.
5. Fry until the onion turns golden brown.
6. Now add the tomato, cover and cook for 2 minutes.
7. Keep in high flame and stir fry till it dries up. Pour the contents into the dal and cover with a lid after garnishing with coriander leaves.
8. Tastes good with rice or chapathi.

Variations

The same can be made using masoor dal by adding 25% of urad dal(minna pappu) or equal quantity of moong dal(Pesara pappu).Tomato is optional.

Ingredients

• Kandipappu/ Toor Dal – 100 gms
• Cabbage – 2 cups, chopped
• Tomato – 1, medium size, finely chopped
• Small Onion – 10, cut into two, optional
• Green chillies – 4, split lengthwise
• Turmeric powder – ¼ tsp
• Tamarind paste – 2 tbsps
• Salt to taste

To Temper/Talimpu/popu/tadka

• Mustard seeds – 1 tsp
• Minapappu/ Urad dal  – 1 tsp
• Jeera/cumin seeds – ½ tsp
• Dry Red chillies – 2, broken into two
• Curry leaves – 2 sprigs
• Oil – 1 tbsp
• Asafoetida a pinch

Preparation Method

In a pressure pan, add dal, chopped, onions (if you are using big ones, chop it.), tomatoes, green chillies, tamarind paste, turmeric powder and pour 300 ml of water.

Cook for 2 whistles. Cool and open the pressure pan lid.

Mash the dal with pappuguthi/wood masher.

Add water, according to the desired consistency and the cabbage. Cook with lid closed till the cabbage gets cooked or cook for 1 more whistle.

Heat 1 tbsp of oil in a pan. Add mustard seeds, once it crackles, add menthulu, jeera, dry red chillies, asafoetida & curry leaves.

Stir fry for about 4-5 seconds.

Pour this in the dal. Keep in the stove till it starts boiling.

Remove from the flame and Garnish with coriander leaves and cover keep it for some time before serving.

Serve with hot steamed rice with ghee on top & any vegetable vepudu/ papad/ odiyalu.

• Kandipappu/ Toor Dal                        -           100 gms
• Gongura                                              -           2 cups,
• Small Onion                                        -           10, cut into two
• Green chillies                                      -           6, slit lengthwise
• Turmeric powder                                 -           ¼ tsp
• Tamarind paste                                    -           1 tbsp
• Salt to taste

To Grind

• Coriander seeds/ dhaniyalu                 -           1tbsp
• Cumin seeds/ jeelakara                        -           1tsp
• Garlic                                                  -           2-3 cloves

To Temper/Talimpu/ Popu/ Tadka

• Mustard seeds                                     –           1 tsp
• Minnapappu/ Urad dal                        -           1 tsp
• Jeera/cumin seeds                                -           ½ tsp
• Fenugreek seeds                                  –           1 tsp
• Dry Red chillies                                  -           2, broken into two
• Curry leaves                                        -           2 sprigs
• Oil                                                       -           1 tbsp
• Asafoetida a pinch

Preparation Method

Wash dal and gongura separately under running water.

Chop the gongura. Dry roast and make a paste of coriander seeds, cumin seeds and garlic pods.

Add dal, gongura, onion, green chillies, turmeric powder and the ground paste in the cooker.

Now pour 400ml of water and pressure cook for 4-5 whistles. Gongura takes more time to get cooked.

Now cool and open the pressure pan lid.

Mash the dal with pappuguthi/wood masher.

Add water, according to the desired consistency.

Keep a pan in the stove & pour oil for tempering. Add mustard seeds. Wait until it crackles.

Now add urad dal, cumin seeds, red chillies, asafoetida & curry leaves. Stir fry for about 4-5 seconds. Pour the popu in the cooked dal. Add salt, mix well & remove from flame once it starts boiling.

Garnish with coriander leaves. Cover and leave for some time.

Serve with hot rice and odiyalu/papad of course with ghee.

Variations

Only Sengapappu/ Bengal gram dal can used instead of toor dal/Kandipappu.

With all the same ingredient, add 1 tsp of red chilli powder and don’t mash the dal too mushy.

• Kandipappu/ Toor Dal                        -           100 gms
• Palalura/ Palak/ Spinach                      -           2 cups,
• Small Onion                                        -           10, cut into two
• Green chillies                                      -           4, slit lengthwise
• Red Chilli powder                              -           1 tsp, can increase/decrease as spicy needed
• Turmeric powder                                 -           ¼ tsp
• Tamarind paste                                    -           2 tbsps
• Salt to taste

To Temper/Talimpu/ Popu/ Tadka

• Mustard seeds                                     –           1 tsp
• Minnapappu/ Urad dal                        -           1 tsp
• Garlic                                                  -           4 cloves, crushed
• Jeera/cumin seeds                                -           ½ tsp
• Fenugreek seeds                                  –           1 tsp
• Dry Red chillies                                  -           2, broken into two
• Curry leaves                                        -           2 sprigs
• Oil                                                       -           1 tbsp
• Asafoetida a pinch

Preparation Method

Wash dal and palakkura separately under running water.

Chop the palakkura.

Add dal, palakkura, onion, green chillies, red chilli powder and turmeric powder in the cooker.

Now pour 300ml of water and pressure cook for 4 whistles.

Cool and open the pressure pan lid.

Mash the dal with pappuguthi/wood masher.

Add water, according to the desired consistency.

Keep a pan in the stove & pour oil for tempering. Add mustard seeds. Wait until it crackles.

Now add urad dal, cumin seeds, red chillies, crushed garlic, asafoetida & curry leaves. Stir fry for about 4-5 seconds. Pour the popu in the cooked dal. Add salt, mix well & remove from flame once it starts boiling.

Garnish with coriander leaves. Cover and leave for some time.

Serve with hot rice, vegetable vepudu, avakai pachadi & vadiyallu of course with ghee.

Variations

Pesarapappu/Moong Dal can be used instead of kandipappu/ Toor dal to make Pesara pappu.Instead Spinach/ palakkura, you can use any green leafy vegetables like menthikura,Thotta kura and  koyikura. Tomato can be added to all other akkura’s except palak.

• Minnapappu/ Black gram                    – ¼ cup
• Senagapappu/ Bengal gram                 – ¼ cup
• Pesarapappu/ Split Green gram           – ¼ cup
• Kandipappu/ Split Red Gram             – ¼ cup
• Masoor dal                                          – ¼ cup

To Temper

• Green chillies                          – 4
• Red chillies                             – 2 , broken into two
• Cumin seeds                            – 1 tsp
• Turmeric powder                     – ½ tsp
• Garam masala                          – ½ tsp
• Cloves                                     – 3
• Cardamom pods                      – 2
• Asafoetida                              – a pinch
• Oil/ Butter                               – 2 tbsp

Preparation Method

Wash well and soak all the dals in water for four hours. Cook all the dals in an open vessel. The dals acquire a special flavor when cooked in a vessel, rather than pressure cooked. This needs to be simmered for a long time.

If you are using pressure cooker, give 4 whistles, cool and open.

When the lentils are cooked, heat 2 tbsp of clarified butter in a pan. Add cumin, asafoetida, cloves and cardamoms.

When the cumin seeds crackles, add a little water and red chilli. Now add the dals mix and stir for two minutes. Let the lentils cook for another 10 minutes. Add the garam masala, check the salt.

Garnish with fresh coriander leaves and slit green chillies.

Tastes good with Roti/ Rice.

Ingredients

• Kandipappu/Toor Dal                         -           100 gms
• Chukka koora/ Khatta palak               -           2 cups, washed & chopped
• Onion                                                  -           1, medium size, chopped
• Tomato                                                -           2, small size, chopped
• Green chillies                                      -           3, split lengthwise
• Turmeric powder                                 -           ½ tsp
• Red chilli powder                               –           ½ tsp, optional, for more spicy
• Ginger                                                 -           1”, chopped, optional
• Salt to taste
• Water as required

To Temper/Talimpu/popu/tadka

• Mustard Seeds                                                -           1 tsp
• Minnapappu/ Urad Dal                                   -           1 tsp
• Cumin Seeds                                       -           ½ tsp
• Garlic                                                  -           3, peeled, crushed
• Red Chillies                                        -           2, broken into two
• Curry Leaves                                       -           2 sprigs
• Asafoetida a pinch, optional
• Oil for tempering

To garnish

Coriander leaves a handful chopped

Preparation Method

Wash dal and chukka kura leaves separately under running water.

Add dal, chukkakura, onion, tomatoes, green chillies, ginger, red chilli powder and turmeric powder in the cooker.

Now pour two cups of water and pressure cook for 4 whistles.

Cool and open the pressure lid.

Mash the dal with pappuguthi/wood masher.

Add water, according to the desired consistency.

Keep a pan in the stove & pour oil for tempering. Add mustard seeds. Wait until it crackles.

Now add urad dal, cumin seeds, red chillies, crushed garlic, asafoetida & curry leaves. Sauté for a 4-5 seconds.

Pour this in the cooked dal. Add salt, mix well & remove from flame once it starts boiling.

Garnish with coriander leaves. Cover and leave for some time.

Serve with hot rice, avakai pachadi & vadiyallu of course with ghee.

Possibly related posts: (automatically generated)

• Related posts on chukkakoora
• Propagating Tomato plant from cuttings – Howto | Geekgardener’s Weblog
• Khatta Palak (Chukka Koora) Pacchadi

• Related posts on chukkakura
• Khatta Palak (Chukka Koora) Pacchadi
• Today’s Lunch
• chukka kura pappu

• Kandipappu/ Toor Dal         -           100 gms
• Chintachiguru                          -           100 gms (tender tamarind leaves)
• Small onion                              -           10 , chopped
• Green chillies                          -           5
• Turmeric powder                 –           ½  tsp
• Red chilli powder                 –           ½ tsp , optional for more spicy
• Salt to taste

To Temper

• Avalu/ Mustard seeds        -           ½ tsp
• Minnapappu/ Urad dal      -           1 tsp
• Cumin seeds                           –           ½ tsp
• Red chillies                             -           2, broken into two
• Garlic cloves                          -           3-4, crushed
• Curry leaves                           -           2 sprigs
• Oil for tempering

To garnish

Coriander leaves a handful chopped

Preparation Method

Wash the dal and add water, turmeric powder, green chillies, onion. Pressure cook this for 2 whistles. Cool and open the pressure pan lid.

Add washed chintachiguru (tamarind leaves, red chilli powder, salt and cook for 10 more minutes in low flame.

Once the dal & leaves has become soft, mash it well with the wood masher..

Heat oil in the pan. Add mustard seeds. Wait until it crackles.

Now add urad dal, cumin seeds, red chillies, crushed garlic & curry leaves. Saute for a 4-5 seconds.

Pour this in the Cooked Dal. Mix well & remove from flame.

Garnish with coriander leaves. Cover and leave for some time.

Serve with hot rice, avakai pachadi & vadiyallu, with generous amount of ghee.

Variations

Pesarapappu/Moong Dal can be used instead of kandipappu/ Toor dal.

Possibly related posts: (automatically generated)

• Related posts on Chintachiguru
• Green Tamarind Pulihora / Chintakaaya Pulihora – 6 | Shadruchulu
• tender tamarind leaves powder
• mint tamarind leaves chutney

Ingredients

• Kandipappu/ Toor Dal                        -           100 gms
• Dosakaya/ Yellow cucumber              -           2 cups, peeled,deseeded & cubed
• Tomato                                                -           1,medium size, finely chopped
• Small Onion                                        -           10
• Green chillies                                      -           4, slit lengthwise
• Red Chilli powder                              -           1 tsp, can increase/decrease as spicy needed
• Turmeric powder                                 -           ¼ tsp
• Tamarind paste                                    -           2 tbsps
• Salt to taste

To Temper/Talimpu/popu/tadka

• Mustard seeds                                     –           1 tsp
• Minnapappu/ Urad dal                        -           1 tsp
• Garlic                                                  -           4 cloves, crushed
• Jeera/cumin seeds                                -           ½ tsp
• Fenugreek seeds                                  –           1 tsp
• Dry Red chillies                                  -           2, broken into two
• Curry leaves                                        -           2 sprigs
• Oil                                                       -           1 tbsp
• Asafoetida a pinch

Preparation Method

Clean & peel the skin. Check for the bitterness of the dosakaya. If its fine, then cut it into cubes.

In a pressure pan, add dal, cubed dosakaya, onions (if you are using big ones, chop it.), tomatoes, green chillies, tamarind paste, red chilli powder, turmeric powder and pour 300 ml of water.

Cook for 4 whistles. Cool and open the pressure pan lid.

Mash the dal with pappuguthi/wood masher.

Add water, according to the desired consistency.

Heat 1 tbsp of oil in a pan. Add mustard seeds, once it crackles, add menthulu, jeera, dry red chillies, garlic, asafoetida & curry leaves.

Stir fry for about 4-5 seconds.

Pour this in the dal. Keep in the stove till it starts boiling.

Remove from the flame and Garnish with coriander leaves and cover keep it for some time before serving.

• Kandipappu/  Toor Dal           -           100 gms
• Green Mango                          -           1, medium sized
• Onion                                      -           1, medium sized, chopped
• Green Chillies                         -           2
• Turmeric powder                     -           ¼ tsp
• Red chilli powder                   -           1 tsp
• Ginger 1”                                –           finely chopped (optional)
• Salt to taste

To Temper (Talimpu /popu/ thiragamatha)

• Avalu/ Mustard Seeds                - 1tsp
• jeelakara/ Cumin seeds            – 1 tsp
• Urad dal                                  – 2 tsps
• Channa dal                              – 2 tsps
• Dry red chillies                        – 4, broken into two
• Curry leaves                            – 2 sprigs
• Garlic                                      – 2-3 pods, crushed
• Asafoetida a pinch
• Oil/ghee                                   – 2 tbsp

To Garnish

Coriander Leaves

Preparation Method

Soak mango in water for 10-15 minutes. (Do this before washing any vegetables) Doing this ensures that the vegetable is clean with any pesticides sprayings remaining on it. Peel the skin & cut the mango into cubes.

Add mango cubes, washed toor dal, onion, slit green chillies, chilli powder, turmeric powder in 2 cups in a pressure cooker. Cook for 4 whistles.

Cool and open the cooker lid. Add salt & smash the dal with pappu guthi or blender.

Take a pan and add oil/ghee.

Add mustard, once it pops out, add cumin seeds, urad dal chana dal, red chillies, asafoetida, garlic & curry leaves. Fry until the garlic turns brown.

Transfer this to the dal mixture. Mix well & Keep on the stove for few minutes and remove.

Close with a lid.

Garnish with coriander leaves.

Serve with hot steamed rice and ghee, a fried curry (vepudu) and appadallu/vodiyallu

Variations

1. The mango can be with skin also to give tarty flavor to the dal.
2. Tamarind and tomatoes can be added if the mango variety is less sour.
3. If you don’t want use pressure cooker. Cook toor dal in a open vessel with turmeric powder, once it has been half cooked, add mango pieces & rest of the ingredients and cook until its soft. Mash and do temper.
4. Some of the mango pieces can be left without smashing.

Possibly related posts: (automatically generated)

• Related posts on Dal
• Welcome to Shaki’s Cooking Journal » Munakaaya Pappu …
• Dal dagherrotipo a Flickr – www.videomarta.com | I Bookmark It
• Hockey, Andrea Dal Zotto torna a Prato per difendere la porta dell …