Pappu Pulusu – 1

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Pappu Pulusu

1. Kandi Pappu/Tuvar Dal – 1 Cup
2. Tamarind Pulp – 1 tbsp
3. Madras Onions/Shallots – 8 to 10 (optional)
4. Tomato – 1 Small
5. Baby Aubergine/Brinjal – 1
6. Drumstick – 3 X 2″ pieces
7. Mustard Seeds – 1 tsp
8. Cumin Seeds – 1/2 tsp
9. Red Chillies – 3 or 4
10. Turmeric – 1/4 tsp
11. Asafoetida – A Large Pinch
12. Oil – 1 tbsp
13. Curry Leaves – A Few
14. Salt to Taste

Method

1. Dry roast the kandi pappu over medium heat till it turns light brown.
2. Set aside to cool.
3. Pressure cook the roasted dal with 2 cups water for 3 whistles, or till it is mashable.
4. Peel the shallots.
5. Chop the tomato to 1″ cubes.
6. Heat the oil.
7. Add mustard seeds and wait till they splutter.
8. Add cumin seeds and split red chillies.
9. Add shallots and fry for 2 mins.
10. Add tomato pieces and fry till it gets mashed.
11. Add aubergine pieces and drumsticks, and 1/2 cup water.
12. Simmer till the vegetables cook.
13. Add curry leaves and tamarind pulp.
14. Add more water, if required.
15. Cook for 2 or 3 minutes.
16. Add mashed dal, asafoetida, salt, and turmeric.
17. Mix well.
18. Add water, if required.
19. Bring to a boil.
20. Serve hot with rice and papad.

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• Dal Fry (aahaaramonline.com)
• Pappu Charu (planetyum.wordpress.com)