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 recipes - lentils
Kandi Podi
Ingredients:
1 small cup kandi pappu/red gram/tur dal 1 1/4 tsps cumin seeds
1 small cup senaga pappu/bengal gram/channa dal 7-8 dried red chillis
15 curry leaves (optional) 1/2 tsp asafoetida
1 tsp oil salt to tasteProcedure:
- Heat a heavy bottomed vessel and add both the dals and slowly, dry roast on low to medium heat stirring constantly till they turn red. Don’t burn them. Remove from pan and keep aside.
- In the same vessel, add the cumin seeds and toss them on medium heat for 2-3 mts. Remove from pan and keep aside.
- Next drizzle some oil in the vessel, add the dry red chillis and curry leaves and stir fry for 3-4 mts. Remove and cool.
- Once cool, grind all the ingredients to a slightly coarse or a rough texture. Add salt to taste and asafoetida and combine. Store in an air-tight container.
- Serve hot with white steamed rice and a dollop of ghee.
Thotakura Pappu Recipe
Ingredients:
3/4 cup kandi pappu/tur dal pressure cook until soft and mash (shouldn’t be watery)
2 cups tightly packed thotakura leaves (not the stalks)
lemon sized tamarind (soak in a cup of warm water and extract)
1 big onion finely chopped
4-5 green chillis slit length wise
1/4 tsp turmeric powderFor tempering/poppu/tadka:
1 tbsp oil 1/2 tsp mustard seeds
1/2 tsp cumin seeds 1/2 tsp split black gram dal
1/2 tsp channa dal 4-5 dried red chillis (tear into pieces)
5-6 garlic flakes crushed 10-12 curry leavesProcedure
- Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and channa dal and let them brown. Next add the garlic, red chillis, curry leaves, chopped onions and green chillis and sauté till onions turn slightly pink.
- Add the thotakura and stir fry for 3-4 mts. Add the turmeric pwd and salt and combine. Cover with lid and cook till the greens cook (approx 7-8 mts). Using the back of the ladle, mash the contents slightly.
- Add the cooked and mashed dal to the onion-thotakura mixture. Cook for another 4-5 mts on medium heat.
- Add the tamarind extract and combine well. Cook for another 9-10 mts or till the rawness of tamarind disappears. It should not be a watery dal but have more of a thick consistency dal.
- Serve with white rice or hot rotis.
| English |
Red Gram/Yellow Lentils |
| Telugu |
Kandi Pappu |
| Tamil |
Thuvaram Paruppu |
| Kannada |
Togri Bele |
| Malayalam |
Thvara Parippu |
| Hindi |
Arhar Dal |
| Bengali |
Arhar Dal |
| Marathi |
Tur Dal |
| Gujarati |
Tuver Dal |
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