Raw Tamarind Dal
Pacchi Chintakaya Pappu.
Raw tamarind is pressure cooked and the pulp is extracted. Toor dal is pressure cooked and finished with extracted tamarind pulp. Serve raw tamarind dal with steamed rice or with roti.
Makes: around 4 Servings of Raw Tamarind Dal.
Ingredients:
Toor Dal 1 Cup
Raw Tamarind 15 app.
Green Chiles 2 – 4
Garlic 2 Cloves
Turmeric Powder a big Pinch
Salt to taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and slice the green chiles.
Peel and roughly mash the garlic cloves.
Wash, soak the raw tamarind in little water and pressure cook for 3 whistles.
Peel the cooked tamarind and discard the peel.
Squeeze the inside pulp and extract all the juice discarding any veins and seeds (around 1/3 Cup).
Wash toor dal with water and strain it.
Pressure cook toor dal in 2 cups of water for around 3 whistles.
Heat oil in a small pan on medium heat, add garlic cloves and all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles.
Fry briefly, stir in extracted raw tamarind pulp, cooked toor dal, turmeric powder and salt.
Boil the dal for couple of minutes and remove from heat.
Serve raw tamarind dal with steamed rice or with roti.
Notes: Make sure to cook the raw tamarind well for easy peeling
Suggestions: Adjust raw tamarind according to your taste. Dal wouldn’t cook further once tamarind is added. So make sure toor dal is cooked well before adding it to the tamarind extract.
Variations: Check other recipes with raw tamarind here.
Other Names: Raw Tamarind Dal, Raw Tamarind Dal
Fenugreek Leaves Dal
Menthikura Kandi Pappu.
Fresh fenugreek leaves are pressure cooked along with tamarind and green chiles. It is then mixed with toor dal and finished with talimpu. Serve fenugreek leaves toor dal with steamed rice or with roti.
Makes: around 4 Servings of Fenugreek Leaves Dal.
Ingredients:
Fenugreek Leaves 1 1/2 Cups Packed
Toor Dal 1 Cup
Green Chiles 3 – 4
Tamarind 2 inch Piece
Turmeric Powder a big Pinch
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Separate and thoroughly wash the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Wash toor dal with water and strain the toor dal.
In a vessel, add the feungreek leaves, tamarind, green chiles and quarter cup of water.
In another vessel, add washed toor dal and 2 cups of water.
Pressure cook both the vessels for 3 whistles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the cooked toor dal, cooked fenugreek leaves green chiles mixture and salt.
Let the dal come to a heavy bubble and then remove from heat.
Serve fenugreek leaves toor dal with steamed rice or with roti.
Notes: Make sure toor dal is cooked well.
Suggestions: You can also soak the tamarind and extract the thick pulp and add it along with toor dal instead of pressure cooking it.
Variations: You can also add finely chopped onion along with fenugreek leaves while pressure cooking.
Other Names: Fenugreek Leaves Dal, Menthikura Kandi Pappu.
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