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Saturday, March 18, 2006

Maamidikaaya (Mango) Pappu:

Ingredients:
  1. Kandi bedalu (Bengal gram daal) (100grms),
  2. Tomato(1),
  3. Mango (Half unripe in medium size mango),
  4. Green chillies (6 or 7),
  5. Turmeric (1 pinch)
  6. Dry red chillies (1 or 2),
  7. Garlic (3 flakes),
  8. Mustured seeds (1/2 tbl spoon),
  9. Jeera (1/2 tbl spoon),
  10. Onion (1) ,
  11. Asafoetida (1 pinch)


Procedure:

1) Wash daal neatly.
2) Add tomato, green chillies, half of the onion, and one glass of water to that.
3) Put in pressure cooker for 3 vizzles.
4) After the pressure has come down, add salt, and mango pieces cook until the mango pieces are cooked.
5) Separate some mango pieces from daal and smash the daal, add the separated mango pieces, season it and keep it on flame for 5 minutes.


For seasoning:


6) Take one tea spoon of oil in kadai and heat.
7) Add asafetida, mustered seeds, jeera, dry red chillies, garlic, and onion. Fry till golden brown color.
8) Add the smashed daal to the seasoning.

Tip: This is one of the special dishes in Andhra

Tomato Pappu:

Ingredients:

  1. Kandi bedalu (Bengal gram daal) (100grms)
  2. Tomato(2)
  3. Green chillies (5 or 6)
  4. Dry red chillies (1 or 2)
  5. Tamarind (little 1 inch)
  6. Turmeric (1 pinch)
  7. Garlic (2/3 flakes)
  8. Mustered seeds (1/2 tbl spoon)
  9. Jeera (1/2 tbl spoon)
  10. Onion (1)
  11. Asafoetida (1 pinch)

Procedure:

1) Wash daal neatly.
2) Add tomato, green chillies, half of the onion, turmeric and one glass of water to daal.
3) Put in pressure cooker for 3 vizzles.
4) After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.

For seasoning:


1) Take one tea spoon of oil in kadai and heat.
2) Add asafetida, mustered seeds, jeera, dry red chillies, garlic, and onion. Fry till golden brown color.
3) Add the smashed daal to the seasoning.

Tip: You can use unripe tomato also for daal.

Akukura (Green Leaves) Pappu:

Ingredients:
  1. Kandi bedalu (Bengal gram daal) (100grms)
  2. Any Green leaves (like Palak, Spinach, Methi etc)(1/2 bundle)
  3. Green chillies (6 or 7)
  4. Tomato(2)
  5. Tamarind (little 1 inch)
  6. Dry red chillies (1 or 2)
  7. Garlic (2/3 flakes)
  8. Mustered seeds (1/2 tbl spoon)
  9. Jeera (1/2 tbl spoon)
  10. Onion (1)
  11. Asafoetida (1 pinch)

Procedure:

  1. Wash daal and green leaves twice neatly.
  2. Add green leaves, tomato, green chillies, half of the onion, and one glass of water to daal.
  3. Put in pressure cooker for 3 vizzles.
  4. After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.

For seasoning:

  1. Take one tea spoon of oil in kadai and heat.
  2. Add asafetida, mustered seeds, jeera, dry red chillies, garlic, and onion. Fry till golden brown color.
  3. Add the smashed daal to the seasoning.

Tip: You can use unripe tomato also for daal.

Pesara pappu


2. Pesara Pappu:

Ingredients:
1) Chaya pesara pappu (Moong daal) (100grms)
2) Tomato(2)
3) Green chillies (5 or 6)
4) Tamarind (little 1 inch)
5) Dry red chillies (1 or 2), Garlic (2/3 flakes)
6) Mustured seeds (1/2 tbl spoon)
7) Jeera (1/2 tbl spoon)
8) Onion (1)
9) Asafoetida (1 pinch)
Procedure:
1) Wash daal neatly.
2) Add tomato, green chillies, half of the onion, and one glass of water to daal.
3) Put in pressure cooker for 3 vizzles.
4) After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes.
For seasoning:
1) Take one tea spoon of oil in kadai and heat.
2) Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
3) Add the smashed daal to the seasoning.

Tips:
o If the daal is too thick you can add little water during step 4.
o This daal is good for health.
o You can prepare this in the similar way like Mudda pappu.