Rayalaseema Pappu

Toor dal cooked until very soft and seasoned with a fierce tempering of dried red Guntur chilli, mustard seeds, cumin, curry leaves, and asafoetida in sesame oil — the Rayalaseema pappu is markedly spicier and more chilli-forward than the milder Andhra coastal dal, using the same thick, mashed consistency but with the red chilli tempering done more aggressively. Often a quarter piece of raw mango or a handful of gongura leaves is cooked into the dal for tartness. The essential everyday protein of the Rayalaseema thali; poured generously over rice at the start of the meal.