TOOR DAL/KANDI PAPPU

Ingredients:

• Toor dal/Kandi pappu - 1 cup
• Water - 3 cups
• Salt - to taste
• Turmeric powder - 1/4 tsp
• Red chilli powder - 1/4 tsp
• Green chillies - 2
• Garlic pods (crushed) - 3-4

Ingredients for Seasoning(Talimpu):

• Oil/ghee - 1tbsp
• Asafoetida (Hing) - 1pinch
• Mustard seeds (Aavalu) - 1/2tsp
• Cumin seeds (Jeera,jeelakarra) - 1/2tsp
• Curry leaves - 1string

Method:

• Wash and boil the toor dal in pressure cooker along with 2 cups of water. Cook for 3-4 whistles and take it off the flame.
• Heat oil/ghee in a pan and add all seasoning(Talimpu) ingredients.
• When they start spluttering then add crushed garlic and chopped green chillies.
• Now add cooked toor dal/Kandi pappu and mix well.
• Add salt, turmeric powder and add red chilli powder.
• Mix and allow it to boil for few minutes.
• Dal should be not too watery/thick. Make a medium gravy by adding little water.
• Serve hot with white rice.

SPINACH DAL/PALAKURA PAPPU

Ingredients:

• Toor dal/Kandi pappu - 1/2 cup
• Spinach/Palakura - 1/2 bunch (washed and chopped)
• Turmeric powder - 1/4 tsp
• Garlic pods (crushed) - 3-4
• Salt - to taste
• Water - 2 cups
• Tamarind juice (chintapandu rasam) - 1/4th cup

Ingredients for seasoning(Talimpu):

• Oil/ghee - 1tbsp
• Asafoetida (Hing) - 2 pinch
• Mustard seeds - 1/2 tsp
• Cumin seeds (jeera/jeelakarra) - 1/2 tsp
• Red chilli - 1
• Green chillies (chopped) - 2
• Curry leaves - 1string

Method:

• Wash and boil the toor dal in pressure cooker along with 2 cups of water. Cook for 2-3 whistles and take it off the flame.
• Heat oil/ghee in a pan add all seasoning(Talimpu) ingredients.
• When they start spluttering then add crushed garlic.
• Now add chopped spinach/palakura and cook till it becomes soft.
• Add little water, If the spinach/palakura doesn't leave water by itself.
• Now add the cooked dal nd mix well.
• Add salt, turmeric powder and tamarind juice(Chintapandu rasam).
• Mix and allow it to boil for few minutes.
• It should not be too watery/thick. Make a medium gravy by adding little water.
• Serve hot with rice/roti.