TENDER TAMARIND LEAVES WITH SPLIT YELLOW MOONG DAL

CHINTACHIGURU PAPPU:

INGREDIENTS

Tur dal/kandi pappu/split yellow moong dal – 150gms,

Chintachiguru – 100gms,

Onion – 1 – cut into four halves,

Tomatoes – 1 – cut into 4 pieces,

Green chili – 5,

Turmeric powder – a pinch,

Asfoetida – a pinch,

Garlic flakes – 4 – crushed,

Oil – 2tsp,

Mustard seeds – ½ tsp,

Fenugreek seeds – 4 seeds,

Dry red chili – 2,

Water – 1 cup,



METHOD

Wash dal and wash chintachiguru,

Pressure cook dal along with chintachiguru, onion, tomato, green chili,

Add turmeric powder, pressure cook the dal for 2 whistles,

Remove the pressure and mash the dal with a wooden laddle and add salt to it,

For tempering heat oil, when the oil is heated add mustard seeds, when they start crackling add fenugreek seeds and whole red chili along with crushed garlic sauté it and add the tempering to the mashed dal

That’s it your chintachiguru pappu is ready, chintachiguru is very much awaited in the summer, there are lot many delicacies that we the people of Andhra love to make with this rare available leaves,

I shall try to present all of it one by one in coming days,

This dal goes well with white rice and ghee.