Go Back

Chinta Chiguru Pappu [Dal with Tender Tamarind leaves]

A seasonal Andhra delicacy, a simple dal soured and flavored with foraged tender tamarind leaves.
Print Recipe

Ingredients
  

For the dal:

  • 1 handful of tender tamarind leaves, cleaned and rachis/central stems carefully removed
  • ½ cup of toor dal
  • 2 green chillies
  • 2 dry red chillies
  • 3-4 cloves of garlic
  • 1 medium sized onion, diced
  • ½ teaspoon turmeric powder
  • Salt to taste

For the tempering

  • A few teaspoons of peanut or sesame oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • A generous pinch of jeera [optional]
  • 2 red chillies, broken in half
  • A sprig of curry leaves
  • A few garlic cloves with skins on, lightly crushed
  • 1 small onion, diced

Instructions
 

  • Assemble all the ingredients for the dal in a pressure cooker or large heavy-bottomed pot. Cover with water and add at least 2 cups more to ensure the dal gets cooked through and soft.
  • Cook for 4 whistles and allow to cool, and then mix well and mash with a pappu gutti or wooden masher. Alternatively, simmer until the dal is soft and mashes easily between your fingers.
  • Add salt to taste.
  • In a separate tempering pan, heat the oil until almost smoking. Then drop in the dry spices and allow them to splutter.
  • Follow immediately with curry leaves, garlic and the small diced onion.
  • Fry until the garlic and onion are beginning to brown and pour the tempering over the cooked dal.
  • Mix well, simmer for a few minutes longer, and serve hot with a soft rice and ghee on the side.