Ingredients
- 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
