Thursday, March 15, 2007

Dosakai Pappu

Dosakai Pappu(parupu)


Kandi pappu (Toor Dal/Yellow Lentils) - 1 cup
Dosakai - 1 large ( peeled, cleaned and cut into bite size pieces)
Tomato - 1 small cut into 1 inch cubes
Green chillies - 4 slit length wise
Garlic cloves - 3 roughly chopped
Curry leaves - 8
Mustard Seeds - 1 tsp
Turmeric - pinch
Red chilli powder - 1 tsp
Salt - To taste
Oil - As needed

Pressure cook Toor dal, dosakai,tomatoes and green chillies, turmeric together till the dal is cooked through.

Heat oil in a pan. Add mustard seeds. Once they start spluttering add garlic and curry leaves. Saute for 30 seconds. Add the dal and dosakai mixture that is cooked. Add salt and half cup of water and stir for 5 mins. Add red chilli powder and stir for another minute. Remove from heat and serve with hot rice or rotis.

Note: If you do not have a pressure cooker, I recommend boiling toor dal seperately and dosakai seperately.

Asafoetida(hing/Inguva) is generally substituded for garlic.

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