- Pigeon Peas(Arhar Dal) – 1 Cup(50ml Cup)
- Potatoes – 250gms
- Ginger – Small Piece
- Green Chilies – 8
- Curry Leaves – Few
- Chopped Coriander – 3Tbsps
- Oil – 4tsps
- Asafoetida – Little
- Black Gram – 2tsps
- Mustard Seeds – 1tsp
- Cumin Seeds – 1tsp
- Fenugreek Seeds – 3 Seeds
- Turmeric Powder Less Than 1/4tsp
- Salt To Taste
- Lemon Juice – 3Tbsps
Take Dal in a bowl and wash. Add water and keep aside. Wash and clean the potatoes. Peel the skin and cut them into big pieces. Add these potato pieces to the dal. See that the dal and potatoes are immersed in water.(If you want you can cook them separately also). Put this dal bowl in a pressure cook and cook. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Then, after 15 minutes, make the flame high and before it whistles switch it off. With the pressure inside the pressure cooker the dal and potatoes will get cooked completely even after we remove it from flame. Wash & clean the ginger and green chilies. Grind them to a coarse paste. Keep this aside.
Remove dal from the cooker. Separate the potato pieces from the dal. Whisk the dal to a smooth paste. If required add some water and whisk. Mash the boiled potatoes with fingers and keep it aside. Heat a pan and add oil to it. When the oil is hot add fenugreek seeds. Then add the blackgram and fry well. When they turn golden brown in color add the mustard seeds and the cumin seeds. Fry well till they splutter. Now add the curry leaves. Then add the chili-ginger paste and fry for a while. Now add turmeric powder and mix. Then add the mashed potatoes and mix. Now add the whisked dal and mix well. You will see that the mixture is thick. Now add water to bring it to Sambar consistency. Now add salt and let it boil. It has to come to a full boil. Keep it boiling a little while. Thereafter switch off the heat and add lemon juice. Mix well. Add half of the coriander you have taken. Mix well. Coriander when mixed with the hot dal gives a nice flavor. Now transfer this to a serving bowl. Garnish with the remaining coriander and serve piping hot.
Points To Remember:
Add lemon juice only after switching off the heat, otherwise the dish would taste bitter. Whisk the dal with a churner or whisker to make it smooth, otherwise the texture of the Pappu Kattu will not be appealing.
This dish is very easy to prepare. One can cook the dal, potatoes and rice in the same pressure cooker thus saving time. Once the dal and potatoes are cooked it is very easy to prepare the remaining dish. Especially for working ladies, after a tiresome day, this dish preparation comes handy. It is a nutritious dish with lot of proteins. With the tangy flavor of lemon it is refreshing. Coriander gives a nice aroma. No complaints from children because it contains ALOO!! During winters while suffering from cold and cough this dish gives lot of relief. It tastes good when served piping hot only.
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