Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

Starter Guide To Indian Flavor

Andhra Tamarind Dal

Pappu Pulusu

(43 reviews)
"

This tangy and comforting dal is a cherished part of many Andhra meals. It reminds me of family gatherings where the air was filled with laughter and the aroma of spices.

"
Andhra Tamarind Dal
Prep time:15 mins
Cook time:40 mins
Total time:55 mins

Protein

11g

Carbs

34g

Fat

6g

Calories

230 kcal

Servings:
4
VegetarianGluten Free

Ingredients

toor dal1 cup
(rinsed and drained)
tamarind pulp2 tbsp
(soaked in 1/2 cup warm water)
yellow onion1 medium
(finely chopped)
tomato1 large
(chopped)
green chilies2
(slit lengthwise)
curry leaves10 leaves
saltto taste
oil2 tbsp
(vegetable or sunflower oil)
fresh cilantro2 tbsp
(chopped, for garnish)

Spices

turmeric powder0.50 tsp
mustard seeds1 tsp
cumin seeds1 tsp
dried red chilies2
(broken into pieces)
asafoetidaa pinch

Directions

Cook the Dal

  1. In a pressure cooker, add rinsed toor dal, turmeric powder, and 2 cups of water.
  2. Pressure cook for 3 whistles or until the dal is soft and mashable.
  3. Once the pressure releases, mash the dal gently with the back of a spoon and set aside.

Prepare the Tamarind Mixture

  1. Extract tamarind juice from the soaked pulp by pressing with your fingers. Discard pulp and keep the liquid aside.

Make the Tempering

  1. In a deep pan, heat oil over medium heat.
  2. Add mustard seeds and let them splutter.
  3. Add cumin seeds, dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until aromatic.

Combine and Simmer

  1. Add chopped onions to the pan and sauté until golden brown.
  2. Add tomatoes, green chilies, and salt; cook until tomatoes are soft.
  3. Pour in tamarind juice and bring to a gentle boil.
  4. Stir in the cooked dal, mixing well.
  5. Simmer uncovered for 10 minutes, adjusting consistency with water if needed.
Chef's tip: If you prefer a smoother texture, use an immersion blender to blend the dal slightly before serving.

Garnish and Serve

  1. Turn off the heat and garnish with fresh cilantro.
  2. Serve hot with steamed rice and a side of crispy papadums.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.