Dosakaya pappu - Andhra style / Madras cucumber Daal - Andhra style

Dosakaya pappu - Andhra style / Madras cucumber Daal - Andhra style

Ingredients:

    1. Kandi pappu/ toor daal              : 1 1/2 tea cup
    2. Dosakaaya(Madras cucumber)  : 1 ( 3-4 tea cups of sliced)
    3. Tomatoes                                    : 4
    4. Green Chillies                             : 3
    5. Tamarind                                     : 1 big lemon sized
    6. Chili powder                                : 2 tbsp
    7. Salt                                              : to taste (1 1/2 tbsp)
    8. Mustered                                     : 1/2 tbsp
    9. Cumin seed                                 : 1/2 tbsp
    10. Curry leaves                              : 2 strands
    11. Onion                                        : 1

Procedure:

    1. Boil pappu/daal along with sliced pinions,tomatoes,chili powder and green chillies for 5 to 6 whistles.
    2. Mean while, soak tamarind in a tea cup of water.
    2. Smash the pappy/daal and add salt to it.
    3. In a frying pan, fry mustered,cumin seeds and curry leaves and add it to smashed daal.
    4. Now add sufficient tamarind juice to smashed daal/pappu, if needed you can add chili powder or salt, and boil it.
    5. It is ready to serve now.

Tomato pappu / Tomato daal - Andhra style

Tomato pappu / Tomato daal - Andhra style

Ingredients:

1. Yellow lentils(toor daal) - 1 1/2 cup
2. Tomatoes (ripe) - 4
3. Tamarind - small lemon sized
4. Onion - 1
5. chilli powder - 1 tbsp
6. Salt - to taste(1 tbsp)
7. Mustered - 1/2 tbsp
8. cumin seeds - 1/2 tbsp
9. Curry leaves - 2 strands

Procedure: 

1. Boil the Yellow lentils(Kandi pappu or Toor daal) in a pressure cooker along with sliced tomatoes, onions, chillie powder and tamarind for 5 whistles.
2. Now smash the boild yellow lentils/paapu/daal with your comfortable instrument( Guthi or food processor) to the smoother level you wish.
3. Now put thalimpu/popu( in a table spoon of oil fry mustered,cumin seeds and curry leaves) and add that to pappu/daal.
4. Now boil it again for 4 to 5 minutes. It is ready to serve now. It is tastes better with Ghee and any Andhra style pickle (Preferably mango or tomato pickle).