Senagapappu Pulusu

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Recipe

Ingredients

1/2 cup	yellow split gram (senagapappu)
1 medium	onion, finely chopped
1 medium	tomato, chopped
2 tablespoons	tamarind pulp
2 cups	water
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
2	dried red chilies
1 pinch	asafoetida (hing)
1/4 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	jaggery
—	salt to taste
2 tablespoons	fresh coriander leaves, 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.