Andhra Special Dal (Pappu) Curry

Andhra cuisine is very well known for its hot, tangy, spicy kick it has in each dish. And my all time favorite is Andhra meal which generally comes with pappu, podi, pachadi, veg side dish, aavakaaya, and tomato or onion chutney served on a fresh plantain leaf. I tasted this yummy dal in a small restaurant called Swagatham aka Andhra Mess outside my office campus and I must shamefully admit that my mouth starts watering whenever I think of the meal they serve ;-) Those who all work at Manyata Tech park, Bangalore or atleast in the nearest vicinity should try this place. Trust me, you will just love it... I assume this is how they prepare that pappu and it came out really well when I tried at home... It is really quick, yummy and healthy :-)



Pappu Curry
Cooking time: Less than 30 minutes

Ingredients
Toor Dal (Kandi Pappu) - 1 cup
Green Amarnath leaves - 3/4 bunch
Green Chiliies - 9-10 large
Diced Big Onion - 1 big or two medium sized
Garlic Flakes - 5
Tomatoes - 3 big
Asafoedita - 1/2 tsp
Turmeric pdr - 1/2 tsp
Salt - as required

For Seasoning
Chopped onion - 1
Chopped coriander leaves - one handful
Mustard seeds and Urad dal (Split black gram) - as required
Red chillies - 2
Oil - as required
Curry leaves - as required

Method

1. Put all the first list of ingredients in a pressure cooker except for salt and asafoetida with some water.
2. Pressure cook until you get 4 whistles.
3. Open the cooker lid and add adequate amount of salt.
4. For seasoning, heat a pan and add mustard and urad dal.
5. Add curry leaves, coriander leaves, red chillies, onion, saute well until onion turns translucent.
6. Pour this into the pressure cooker and bring it to boil.

Note: Consistency should be thick for this dal curry.

This is the best form of dal I have ever had. Thanks a ton Andhra Mess!!! :)
Hope you all liked this 'Spicy-tangy' post of mine ;)