Chintakaya Pesara Pappu Pulusu Recipe | No onion garlic recipes
Chintakaya pesara pappu pulusu recipe is a very simple recipe made with raw tamarind and split green gram.
Ingredients
- 3/4 th Cup Moong Dal
- 5 to 7 Raw Tamarind
- Salt to Taste
- 3 or 4 Green Chillis slit them
- 1/4 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1 tsp Asafoetida
For Tadka
- 1 tbsp Oil
- 1 tsp Mustard Seeds
- 2 Red Chillis
- 1 tsp Asafoetida
- 4 or 5 Curry Leaves
Instructions
- Wash moong dal and add water till the dal immerse.
- Add 2 spoons of oil to dal, this would helps in avoiding of spill over the dal.
- Pressure cook moong dal for 3 whistles.
- Once the pressure cools down, mash the dal and keep it aside.
- Wash raw tamarind and add water.
- Cook them till they are soft and mushy.
- Allow them to cool to handle.
- Once they are cool enough to handle, squeeze and extract juice out of them.
- In a thick bottom pan add tamarind juice, salt to taste and turmeric powder.
- Mix them well and add mashed dal too.
- Allow this to cook for 5 minutes, stirring occasionally.
- Add slit green chillis and cumin seeds. Mix well and allow till it reaches rolling boiling.
- In another pan heat oil, add mustard seeds, red chillis, curry leaves and hing or asafoetida.
- When they start spluttering add the tadka to the pulusu and allow it to boil for another 5 to 10 minutes.
- Serve Chintakaya pesara pappu pulusu with hot piping rice and a spoon of ghee.