Posts filed under ‘Dals’

Thota koora pappu


Thotakoora : 1 big size or two medium sized bunches
Onion : 2 big (cut in to thincklengthy pieces)
Green chilli : 3 or according to your taste
Turmeric : A pinch
Chana dal, moong dal, peanuts, chick peas : each 1 table spoon
Toor dal : 2 table spoon
Fennu greek seeds 1/4 teaspoon
Tamarind : small lemon size
Garlic flakes : 8 to 10
Salt to taste

For popu :

Vegetable oil : 1 table spoon
Red chilli : 2 ( Broken )
Mustard seeds : 1/4 tsp
Cumin seeds : 1/2 tsp
Curry leaves Few
Cilantro : To garnish
Preparation :

1. Separate the leaves from stem and Wash. Cut leaves and stem stacks in to small pieces and to keep it aside.

2. Cut Onion, green chilli in to small pieces.

3. Wash chana dal, moong dal, toor dal, peanuts, methi seeds, chick peas ( senagalu) and soak them for 10 minutes.

4. Heat oil in a pressure cooker add all the popu ingredients. Let it to crackle, add garlic flakes, green chilli, onion pieces and fry them for a minute. Add above soaked ingredients, thota koora, turmeric, tamarind flackes, salt, cilantro and 1 cup of water. Close the lid. Cook for three whistles. Keep it aside for cooling.

Thota koora pappu is ready to serve. Serve with chapathi, javari roti or hot rice.


April 2, 2008 at 5:47 pm Leave a comment

Beerakaaya pappu (Ridge gourd toor dal) (Kandi pappu)


Toor dal : 1 cup
Ridge gourd : Finally cubed (pealed and cut into medium size pieces) Beera kaaya.
Onion :1/4 cup (cut into pieces )
Green chilli paste : 1 to 2 tea spoons (to taste)
Tamarind flakes : 6
Turmeric powder : Pinch of
Salt to taste;table spoon
Vegetable oil : 2 table spoons
Curry leaves : few
Coriander leaves :to garnish
Crushed garlic (vellulli) :1/2 teaspoon
Cumin seeds , musterd seeds,and hing (inguva) – each pinch


1) Take washed toor dal in a presser cooker and add 3 cups of water, turmeric and 1 teaspoon oil. Close the lid, after getting 3 or 4 whistles, turn off the flame. Keep it aside for cooling.

2) Heat oil in a bowl or nonstick pan. Add cumin seeds, mustard seeds. Once they pop add curry leaves, coriander leaves and garlic pieces .Toast them to brown. Add green chilli, onion, and fry for a minute. Add beerakaya pieces and turmeric and stir it occasionally. Add 1 cup of water close with lid and cook in simmer until beerkaya pieces are tender. Add tamarind juice, salt and cooked dal. Mix well. Cook it on low flame for three to five minutes.

Serve the dal with hot rice, chapathi or jawari roti.

March 25, 2008 at 7:29 pm 1 comment

Spinach dal (Palakura pappu)


Spinach: 1/2 bunch or ( 3 cups chopped spinach)
Toor dal: 1 cup
Chana dal: 2 tablespoons
Green chilli: 2 big size (optional)
Tamarind: lemon size
Turmeric:A pinch

Red chilli: 2
Cumin, mustard seeds: 1/4 teaspoon
Curry leaves: 6
Coriander leaves: few for garnish


1. Cut spinach and onion into medium size pieces.

2. Soak tamarind in the water for 15 minutes, to prepare the juice.

3. Take washed toor dal and chana dal in a pressure cooker. Add 3 cups of water, spinach, onion, green chilli pieces and turmeric. Close the lid and cook for 4-5 whistles. Turn off the flame. Keep it aside for cooling. Then add salt and tamarind pulp. Mix well, simmer for up to 5 minutes. Add popu.

Preparation of popu:

Heat oil in a popu pan, when oil is hot add red chilli, cumin seeds musterd seeds. Once they pop add curry leaves and garlic paste, toast to pale gold color.

Garnish with coriander leaves. To serve hot with rice, roti and chapati.

February 18, 2008 at 9:02 pm 1 comment

Tomato toor dal pappu (Tomato pappu)


Tomatoes : 4 big size (2 cups chopped pieces)
Toor dal : 1 cup
Onion : 2
Green chilli : 2 or optional.
Turmeric : A pinch
Vegetable oil : 2 tablespoons
Red chilli : 2
Mustard seeds, cumin seeds : each 1/4 teaspoon
Curry leaves and coriander leaves : Few
Crushed ginger paste :1/2 teaspoon


1. Cook toor dal in pressure cooker with 3 cups of water. Cook for 4 to 5 whistles. After cooling mash dal to make smooth paste with an immersion blender or woos masher. (pappu guthi)

For popu;

2. Heat oil on a big vessel over medium heat. when the oil is hot add red chilli, cumin seeds and mustard seeds. Once they pop add curry leaves, crushed garlic and toast to pale gold color. Then add green chilli, onion and saute. When they are soft add tomatoes, turmeric powder and stir. Saute until tomato pieces are tender. Then add mashed dal and salt. Mix it well. Reduce the flame and cook for five minutes. Turn off the flame.

Garnish with coriander leaves. It can be served with hot chapati, roti and rice.

February 18, 2008 at 8:44 pm 2 comments


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