Ingredients for Pappu:
1. Kandi Pappu (toor daal or Pigeon-peas or Split Red Gram)- ½ cup washed twice.
2. Paalakoora ( palak or Spinach)- 1 bundle ( 100 gms) chopped
3. Tomato- One only (medium sized) chopped
4. Green Chilli- One only cut in two halves vertically
5. Tamarind- Just sufficient for taste ( about 5 grams)
6. Salt- 1 ½ teaspoon
7. Chilli powder- 1 ½ teaspoon
Ingredients for Thaalimpu:
8. Onion- ½ chopped
9. Turmeric powder- ½ teaspoon
10. Garlic- 6 cloves mashed
11. Aavaalu (mustard seeds)- ½ teaspoon (optional)
12. Jeera (cumin)- ½ teaspoon
13. Red Chilli- one only, tear into two (optional)
14. Curry leaves- about 7 to 8
15. Oil ( refined cooking)- Two tablespoons
Procedure:
Take one and a half cup of clean water in a cooker and add ingredients No.1 to No.7. Don't stir the contents. Place the cooker on the stove in medium flame and let it cook for 20-25 mins. After the daal is well-cooked mash it with a spoon and set aside.
Heat the oil in a kadaai or vessel on a medium flame and add ingredients No.10 to No.14. Stir the contents and add chopped onions and turmeric powder. Stir and let the contents cook for about a minute and add the mashed daal prepared earlier. Stir the contents and put on low flame for 5 minutes. Take the daal off the stove and garnish with coriander leaves.
Served with boiled rice or roti. Tastes great with desi ghee.
