Rayalaseema Pappu

Name: Rayalaseema Pappu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2-3 servings
Ingredients: 1 cup toor dal (split pigeon peas); 2 cups water; 1 medium onion, finely chopped; 2 medium tomatoes, chopped; 2 cloves garlic, minced; 2 green chilies, slit; 1 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 small lemon-sized tamarind, soaked in water; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 1 pinch asafoetida; 1 sprig curry leaves; 2 tablespoons oil; 1 salt to taste; 2 tablespoons fresh coriander leaves, chopped

Veg Vegan

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.

Cuisines

Rayalaseema Andhra

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 30 min Total: 45 min 2-3 servings

Ingredients

1 cup	toor dal (split pigeon peas)
2 cups	water
1 medium	onion, finely chopped
2 medium	tomatoes, chopped
2 cloves	garlic, minced
2	green chilies, slit
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1	small lemon-sized tamarind, soaked in water
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 pinch	asafoetida
1 sprig	curry leaves
2 tablespoons	oil
1	salt to taste
2 tablespoons	fresh coriander leaves, chopped

Instructions

1 Wash the toor dal thoroughly and soak it in water for 15 minutes.
2 In a pressure cooker, add the soaked dal, 2 cups of water, turmeric powder, and a pinch of salt.
3 Cook the dal in the pressure cooker for about 3-4 whistles until it becomes soft and mushy.
4 In a separate pan, heat oil over medium heat. Add mustard seeds, cumin seeds, and let them splutter.
5 Add asafoetida, curry leaves, and green chilies. Sauté for a few seconds.
6 Add the chopped onions and garlic to the pan. Sauté until the onions turn golden brown.
7 Add the chopped tomatoes and cook until they become soft and mushy.
8 Add red chili powder and mix well.
9 Extract the juice from the soaked tamarind and add it to the pan. Cook for 2-3 minutes.
10 Add the cooked dal to the pan, mix well, and let it simmer for 5-7 minutes.
11 Adjust salt as needed and garnish with fresh coriander leaves before serving.

Tips

For a richer taste, add a tablespoon of ghee while serving.