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This is a simple dal prepared all across India. Tempering ingredients and spices may vary but this is basic way preparing a plain dal. I used kandi pappu (Telugu) / toor dal or arhar dal (Hind) here. This basic dal can be twisted to make different flavored dals. I made this pappu to go with pachi pulusu. Pappu is an accompaniment for pachi pulusu that I made for A-Z Journey Through Telangana Cuisine, for letter ‘P’.
Since I served it with pachi pulusu, I made it mild and did not use tomatoes. This pappu can also be served as an accompaniment for pulusu.
- ½ cup Kandi Pappu ~ Toor Dal
- Few drops Noone ~ Oil
- ⅛ tsp. Jilakara ~ Jeera ~ Cumin
- 1 tbsp. Oil
- ⅛ tsp. Aavalu ~ Mustard Seeds
- ¼ tsp. Jilkara ~ Jeera ~ Cumin
- 6-8 Curry Leaves
- 3 Green Chilies, chopped
- ½ small Onion, chopped
- 1 -2 tsp. crushed Garlic
- ¼ tsp. Turmeric Powder
- ¾ tsp. Salt ( adjust to taste)
- Kothimeera ~ Cilantro ~ Coriander Leaves, chopped for garnish
- Wash toor dal and pressure cook the dal along with few drops of oil, ⅛ tsp cumin seeds (the first three ingredients on the list) with about ¾ – 1 cup water until dal is cooked & soft. In my pressure cooker it takes 7 whistles on high and 5 minutes on low.
- Let the pressure release naturally.
- Heat oil in a saucepan, add mustard seeds, cumin seeds and let the seeds crackle.
- Add curry leaves, green chilies and let leaves wither.
- Add onion and saute until soft.
- Add crushed garlic and saute for few minutes until garlic is lightly toasted.
- Add turmeric, salt and stir.
- Add dal, stir and cook for few minutes until dal is lightly roasted in oil.
- Add little water if the dal is very dry and cook for 4-5 minutes or until dal is done. Dal will thicken after cooling, check the consistency and add more water if necessary.
- Transfer to serving bowl, garnish with kothimeera and serve.
- I like to pre-cook the dal, make the tempering and then cook dal again in the tempering. If one wants to cut down these two steps; make the tempering in a pressure cooker, add washed dal, lightly roast the dal, add water and pressure cook until dal is cooked. After pressure releases naturally, open, add salt, cook for few minutes and remove from fire.