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Pappu

Ingredients

  • Kandipappu (Toor Dal / Pigeon Peas): 1 Cup
  • Tomato / Palakura (Spinach): 2 medium tomatoes (chopped) OR 1 small bunch of spinach (washed and chopped).
  • Onion: 1 medium (chopped)
  • Pachi Mirchi (Green Chillies): 3-4 (slit length-wise)
  • Allam Velluli Paste (Ginger Garlic Paste): 1 teaspoon
  • Water: 3 Cups (Following your 1:3 ratio)
  • Oil: 1-2 tablespoons
  • Aavalu (Mustard Seeds): ½ teaspoon
  • Jilakara (Cumin Seeds): 1 teaspoon
  • Inguva (Hing / Asafoetida): A pinch
  • Pasupu (Turmeric Powder): ¼ teaspoon
  • Menthi Podi (Fenugreek Powder): A pinch (for aroma)
  • Salt: As per taste
  • Nimbu (Lemon Juice): 1 teaspoon (added at the very end)
  • Optional: Coriander leaves for garnish.

Preparation

  1. Wash the Dal: Rinse the 1 cup of Kandipappu (Toor Dal) thoroughly with water 2-3 times and set it aside.
  2. Chop Vegetables: Chop the onions, tomatoes (or spinach), and slit the green chillies.

Instructions

  1. Turn on the stove and place your pressure cooker on medium heat.
  2. Add Oil. Once the oil is hot, add Aavalu (Mustard seeds). Let them splutter.
  3. Add Jilakara (Cumin seeds) and a pinch of Inguva (Hing).
  4. Add the chopped Onions and Pachi Mirchi (Green chillies). Fry them until the onions turn slightly translucent.
  5. Add the Allam Velluli paste (Ginger Garlic paste). Sauté for a minute until the raw smell goes away.
  6. Add the Tomato pieces OR Palakura (Spinach). Sauté for 1-2 minutes.
  7. Add Pasupu (Turmeric) and mix well.
  8. Add the washed Kandipappu (Toor Dal) to the cooker and mix everything together.
  9. Pour in the Water (3 cups for 1 cup of dal).
  10. Note on Salt: It is usually better to add salt after the dal is cooked so the lentils cook faster, but you can add a little bit now if you prefer.
  11. Close the pressure cooker lid tightly.
  12. Cook for 3 to 4 whistles on medium heat.
  13. Turn off the stove and let the pressure release naturally.
  14. Once the pressure is gone, open the lid.
  15. Mash the dal slightly with a ladle or a masher to get a smooth consistency.
  16. Now, add Salt to taste and the Menthi Podi (Fenugreek powder). Mix well.
  17. If the dal is too thick, you can add a little hot water to adjust the consistency and boil for 1 minute.
  18. Turn off the heat completely.
  19. Squeeze the Nimbu (Lemon juice) and mix.
  20. > Tip: Never add lemon juice while the dal is boiling on the stove, or it might turn bitter.