Andhra Tamarind Dal
Pappu Pulusu
"
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.
"
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)
Directions
Cook the Dal
- In a pressure cooker, add rinsed toor dal, turmeric powder, and 2 cups of water.
- Pressure cook for 3 whistles or until the dal is soft and mashable.
- Once the pressure releases, mash the dal gently with the back of a spoon and set aside.
Prepare the Tamarind Mixture
- Extract tamarind juice from the soaked pulp by pressing with your fingers. Discard pulp and keep the liquid aside.
Make the Tempering
- In a deep pan, heat oil over medium heat.
- Add mustard seeds and let them splutter.
- Add cumin seeds, dried red chilies, curry leaves, and asafoetida. Sauté for 30 seconds until aromatic.
Combine and Simmer
- Add chopped onions to the pan and sauté until golden brown.
- Add tomatoes, green chilies, and salt; cook until tomatoes are soft.
- Pour in tamarind juice and bring to a gentle boil.
- Stir in the cooked dal, mixing well.
- 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
- Turn off the heat and garnish with fresh cilantro.
- Serve hot with steamed rice and a side of crispy papadums.
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