Simple recipe for Andhra-style dal

Andhra-style dal, often known as Pappu, is a hearty, flavorful dish made with lentils and spiced with a distinctive blend of spices typical of Andhra Pradesh cuisine.

Here's a recipe for Andhra Pappu:

Ingredients:

For the Dal:

Toor dal (split pigeon peas) - 1 cup

Tamarind - a small lemon-sized ball (soaked in water)

Green chilies - 3-4 (slit)

Turmeric powder - ½ tsp

Salt - to taste

Water - 3 cups

For the Tempering (Tadka):

Oil or ghee - 2 tbsp

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

1 tsp urad dal (split black gram)

Dry red chilies - 2 (broken into halves)

Garlic - 3-4 cloves (crushed) (optional)

Curry leaves - 1 sprig

Hing (asafoetida) - a pinch

Onion - 1 small (finely chopped)

Red chili powder - ½ tsp (optional for spiciness)

Optional Vegetables:

Tomatoes - 1 medium (chopped)

Bottle gourd (sorakaya), spinach (palakura), or methi leaves can be added for variety.

Instructions:

Prepare Tamarind Pulp:

Extract the pulp from the soaked tamarind and set it aside.

Cook the Dal:

Wash the toor dal thoroughly.

In a pressure cooker, add the dal, ½ onion, 2 cups of water, turmeric powder, Red chili powder, green chilies, tomato, spinach (palakura) and Tamarind Pulp.

Pressure cook for 3-4 whistles or until the dal is soft and mushy.

Mash the cooked dal lightly with a ladle or whisk.

Prepare Tempering (Tadka):

Heat oil or ghee in a pan.

Add mustard seeds and cumin seeds; let them splutter.

Add dry red chilies, crushed garlic, curry leaves, and hing.

If using, sauté onions until golden brown.

Add red chili powder for an extra kick.

Combine and Serve:

Pour the tempering over the dal and mix well.

Add 1 cup water.

Simmer for a couple more minutes to let the flavors infuse.

Garnish with fresh coriander leaves (optional).

Watch how to make Andhra-style dal recipe:

Serve:

Serve hot with steamed rice and a dollop of ghee, along with pickle or papad for an authentic Andhra experience.

This spicy and tangy Andhra-style dal is a perfect comfort food!

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