Magaya Pappu
Ingredients:
Mango Pickle 2 tbsps
Toor Dal 1 cup
Method of preparation:
Wash and cook toor dal with 2 cups of water in pressure cooker for 3 whistles.
After 10 minutes, remove the lid and heat the vessel.
Add mango pickle, stir well and give it a quick bubble.
Serve with rice or roti.
Notes: If the pickle is not tempered, you can add your own talimpu with mustard seeds and hing to dal.
Cool!! I made something using pickle too, will post later. This dal so easy , looks delicious.
3 RCI K round ups are out and one more to go!!:)
Wow.. nice n easy ‘pickle’ dal..:D
Pickel Dal.. Interestig post. I normally mix dal first in rice and then pickle with ghee. Nice pic!!
I’ll have to try this, Raji.
I made something similar with Gongura pickle a couple of weeks ago, but I did not like the result. The big difference was that I added the pickle before I pressure cooked, and the result had brought the inguva and the velulipayi too much to the front, and you couldn’t taste any of the pulupu from the gongura.
I’ll try it again, this time adding it at the end.
Thanks for the idea 
wow..this is new to me. Loved it. Must be smelling very “achari”….***drool*
Very simple and easy recipe. Thanks for sharing.
Nice Idea…:))
Raji…
simple, neat, delicious.. as always.
btw that little terracota dish .. did you get in in Crate and Barrel?
what an interesting recipe raji. i am surely gonna make this soon…
Delicious
this has been a favorite recipe in my family for as long as i remember…and we make it quite often……
glad to see andhra recipies….especially godavari / krishna dt recipies…..
good job….
Raji, who tought you this..your own idea or mom’s..sounds interesting…i am not a big fan of pappu but i think i can give it a try someday…
very intresting.Easy to make .i will try
hmm….very tasty…getting the flavour of pickle but looks like spicy dal…….Thanx
is mustard seed—-in hindi raai[black or yellow]
yes mustard seeds = rai. black ones unless i mention.
put the mouse on it to find translations.
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