Pappu in telugu is dal in Hindi and parupu in tamizh. As the name suggests gongura pachadi pappu is a dal made from Gongura Pachadi. This is a quick, simple and tasty dal and we always make it whenever there is gongura pachadi at home. Gongura pachadi recipe is already posted and gongura pachadi pappu is here:
Preparation time: 20 mins
Gongura pachadi 4 spoons
Pigeon peas (kandipappu) 1 cup
Finely chopped onion 1
Chopped Green chillies 2
Refined cooking oil 2 tsp
Mustard seeds(aavalu) 1/4 tsp
Cumin seeds (jeera) 1 tsp
Black gram (uddipappu/urad dal) 1 tsp
Curry leaves 4-5
Pinch of turmeric
Oinch of red chilli powder
Salt to taste
Pressure cook the pigeon peas (Kandi pappu/toor dal/ kadlebele).
In a pan/kadai add oil. Once hot add mustard seeds. Once they splutter, add cumin, black gram and curry leaves and green chillies. Add a pinch of turmeric and onions.
Saute till the onions are transparent. We don’t want them brown. Now add the gongura pachadi and mix. Add the boiled pigeon peas and mix.
Add a little water so that the dal doesn’t get burnt and allow to cook. Since the gongura pachadi already has spices and salt it is a notion that nothing more needs to be added. But actually after adding pigeon peas and water, the dish becomes bland. So now add a pinch of red chilli powder and salt to taste and mix. Leave to cook for a few minutes.
Gongura pachadi pappu is ready.
Serve gongura pachadi pappu with rice. We have not yet tasted it with either the Indian bread or bread until now though.