Dal/ pappu, an ideal combination of protein and veggies is an integral part of Andhra cuisine. The range and variety of dals that are made is amazing. Each dal has a unique flavour and is sure to bring heaven into your plate when served with fresh hot rice, a drop of ghee and a fried curd chilly/ papad. This tangy and mildly spicy cucumber dal is a favourite from the word go...
Here we go for the recipe:
One Cucumber - Peeled and cubed
2-3 Tomatoes - Finely chopped
1 Onion- finely chopped
3-4 Green Chillies
Curry leaves
Coriander leaves
Seasoning:
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Asafoetida/5-6 crushed garlic pods
2-3 Dry red chillies
Oil
Dal:
1/2 to 2 cups of Pigeonpea Dal / Tuar Dal/Kandipappu
Tamarind pulp: Soak Tamarind in water, extract the pulp
Salt and red chilly powder to taste
Method:
1. Cook the dal in a pressure cooker till very soft, mash it and keep aside
2. Heat oil in a pan, add mustard and cumin seeds, wait till they crackle, add dry red chillies, curry leaves, Asafoetida/garlic pods, turmeric and let them fry for a minute
3. Now add finely chopped onions, salt and chilly powder, let the onion fry till they are soft.
4. Add tomatoes at this stage, add the cucumber pieces once tomatoes become a bit soft.
5. Add the extracted tamarind pult and let the vegetables simmer well in the pulp
6. Add the mashed dal and mix it well, adjust salt and spice, let the dal boil till it reaches the right consistency
7. Garnish with coriander leaves and serve hot with fresh steamed rice and a drop of ghee.
8. Fried curd chilly or a papad will enhance the taste
Here we go for the recipe:
Ingredients:
Vegetables:One Cucumber - Peeled and cubed
2-3 Tomatoes - Finely chopped
1 Onion- finely chopped
3-4 Green Chillies
Curry leaves
Coriander leaves
Seasoning:
1 tsp Mustard seeds
1 tsp Cumin seeds
1/2 tsp Asafoetida/5-6 crushed garlic pods
2-3 Dry red chillies
Oil
Dal:
1/2 to 2 cups of Pigeonpea Dal / Tuar Dal/Kandipappu
Tamarind pulp: Soak Tamarind in water, extract the pulp
Salt and red chilly powder to taste
Method:
1. Cook the dal in a pressure cooker till very soft, mash it and keep aside
2. Heat oil in a pan, add mustard and cumin seeds, wait till they crackle, add dry red chillies, curry leaves, Asafoetida/garlic pods, turmeric and let them fry for a minute
3. Now add finely chopped onions, salt and chilly powder, let the onion fry till they are soft.
4. Add tomatoes at this stage, add the cucumber pieces once tomatoes become a bit soft.
5. Add the extracted tamarind pult and let the vegetables simmer well in the pulp
6. Add the mashed dal and mix it well, adjust salt and spice, let the dal boil till it reaches the right consistency
7. Garnish with coriander leaves and serve hot with fresh steamed rice and a drop of ghee.
8. Fried curd chilly or a papad will enhance the taste
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