- Pigeon Peas – 1 Cup (50ml Cup)
- Totakoora (Amaranth Leaves) – 100gms
- Tamarind – Small Gooseberry Size
- Fenugreek Seeds – 5 Seeds
- Black Gram – 1 1/2tsps
- Mustard Seeds – 3/4tsp
- Cumin Seeds – 3/4tsp
- Asafoetida – 1/8tsp
- Red Chilli Powder – 1tsp
- Turmeric Powder – 1/4tsp
- Salt to Taste
- Oil – 3tsps
Wash the greens thoroughly two to three times and keep in a colander for draining water. Take pigeon peas in a bowl and wash. Add water to the washed pigeon peas and keep it aside. Take 100gms of washed amaranth leaves. Arrange a chopping blade in a food processor and add the amaranth leaves. Chop them finely. If you don’t have a food processor, chop the greens finely with a sharp knife. Add these chopped greens to the soaked dal. Place this bowl in a pressure cooker 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 will be cooked completely even after we remove it from flame. Take tamarind in a microwave safe bowl and add some water. Cook tamarind on high power for 30 seconds. Cool the cooked tamarind a bit and grind to a smooth mixture.
Heat a pan and add oil to it. When oil is hot add fenugreek seeds, black gram and fry. Fry till the black gram change color to golden brown. Then add mustard seeds and cumin seeds to the seasoning. Fry till the seeds splutter. Add asafoetida and mix well. Now add the cooked dal and mix. Add red chilli powder, turmeric powder and salt. Mix well and add sufficient water. The dal should be of pouring consistency. Now add the tamarind pulp and mix well. Cook covered on slow flame for 5 minutes. After 5 minutes remove the lid and stir once. Transfer this Pappu Pulusu to a serving bowl. Serve hot with plain rice.
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