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    Home » Recipes » Toor Dal

    Published: Apr 19, 2016 · Modified: Apr 19, 2016 by Usha Rao

    Pappu

    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'.

    Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Pappu, Dal, Kandi Pappu, Toor Dal, Arhar Dal,

    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.

    Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine, Pappu, Dal, Kandi Pappu, Toor Dal, Arhar Dal,
    Ingredients:

    • 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

    Preparation:

    • Wash toor dal and pressure cook the dal along with few drops of oil, ⅛ teaspoon 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.

    Note:

    • 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.

    This day in 2012: Dondakaya Gutti Masala
    This day in 2014: Misa Mach Poora (Grilled Shrimp)
    This day in 2016: Pachi Pulusu

    « Odappalu ~ Instant Rice Flour Garelu (Vada)
    Pappu & Pachi Pulusu »

    Reader Interactions

    Comments

    1. sapana behl says

      May 06, 2016 at 12:03 am

      Healthy and tasty pappu.

      Reply
    2. Sandhya Ramakrishnan says

      May 03, 2016 at 9:36 pm

      All I need some ghee and rice! Love this 🙂

      Reply
    3. Pavani says

      April 25, 2016 at 10:01 pm

      Simple and comforting every day dal. Love it!!

      Reply
    4. Kalyani says

      April 20, 2016 at 9:01 am

      very comforting....

      Reply
    5. Srivalli says

      April 19, 2016 at 7:14 am

      I love this with ghee and hot rice..real heaven on plate..:)

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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