Senagapappu Pulusu

Cuisines

Best for

Recipe

Ingredients

	1/2 cup	Yellow Split Gram
	1 medium	Onion , finely chopped
	1 medium	Tomato , chopped
	2 tablespoons	Tamarind , pulp
	2 cups	Water
	2 tablespoons	Oil
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	2	Red Chili , dried
	1 pinch	Asafoetida
	1/4 teaspoon	Turmeric powder
	1 teaspoon	Red chili powder
	1 teaspoon	Jaggery
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1. 1 Rinse the yellow split gram thoroughly and soak it in water for about 30 minutes.
2. 2 Drain the water and pressure cook the soaked split gram with 1 cup of water until soft but not mushy.
3. 3 In a pan, heat oil over medium heat and add mustard seeds and cumin seeds.
4. 4 Once the seeds splutter, add dried red chilies, asafoetida, and chopped onions. Sauté until the onions turn translucent.
5. 5 Add chopped tomatoes and cook until they become soft and mushy.
6. 6 Stir in turmeric powder, red chili powder, and salt. Mix well.
7. 7 Add the cooked split gram along with its water to the pan.
8. 8 Add tamarind pulp, jaggery, and another cup of water. Mix well and bring it to a boil.
9. 9 Simmer the pulusu for about 10-15 minutes, allowing the flavors to meld together.
10. 10 Garnish with chopped coriander leaves before serving.