Methi Pappu |

Methi Pappu is one of the all time favorite for Andhra people. In this recipe, I am not adding methi leaves instead I have added fenugreek seeds. And one more difference is that I am frying the toor dal till nice aroma comes from it. It goes well with plain rice alongwith little ghee.

Methi Pappu

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 3

Methi Pappu Ingredients

Methi Pappu Ingredients

Ingredients

  • 4 tsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Few coriander seeds
  • 1/2 tsp fenugreek seeds
  • 4 big garlic pods(just crush them)
  • 1 chopped onion
  • 1/2 tsp turmeric powder
  • 2 tsp red chili powder
  • Salt to taste
  • 3/4 cup toor dal
  • 1 lemon size tamarind
  • 1 chopped tomato

Method

Methi Pappu

Methi Pappu

Heat oil in a pressure cooker and add cumin seeds and mustard seeds, when they splutter, add fenugreek seeds and coriander seeds and fry them for few seconds.

Now add crushed garlic and chopped onions. Fry them until the onions becomes transparent.

Now add toor dal, turmeric powder and fry it until you get nice aroma of toor dal.

Add red chili powder and salt and mix well.

Finally add tamarind, chopped tomato along with 2 1/2 cups of water. Then close the lid and cook until 3-4 whistles.

Once done, open the lid and mash the dal.

Serve hot with rice or roti.

Serving Instructions

You can serve Methi Pappu with white rice along with little ghee.

Pappu Chekkalu |

Pappu Chekkalu are prepared using rice flour and usually prepared during the festivals or any other special occasions. It can be stored in air tight container for upto 15-20 days. In this recipe, I have used green chilies and onions for different flavor, but it is completely optional.

Pappu Chekkalu

Preparation time: 30 mins
Cooking time: 30 mins
Makes: 10 pappu chekkalu

Pappu Chekkalu Ingredients

Pappu Chekkalu Ingredients

Ingredients

  • 1 cup rice flour
  • 1 onion (roughly chopped)
  • 2 green chilies
  • Salt to taste
  • 1/2 tsp red chili powder
  • 1/2 tsp cumin seeds
  • 1 1/2 tsp chana dal (Bengal Gram)
  • Curry leaves (optional)
  • Oil for deep fry

Method

Pappu Chekkalu

Pappu Chekkalu

Soak the chana dal for one hour and keep it aside. Grind the onions and green chilies coarsly and keep aside.

Now take rice flour and add chili powder, salt, cumin seeds, onion paste and soaked chana dal and mix well.

Then add 2 tablespoons of hot oil to the rice flour and mix everything with sufficient water to make it soft dough.

Heat oil in a deep pan for frying. When the oil is hot enough reduce the flame to medium heat.

Meanwhile take small lemon size ball from the dough and flatten it by using hand or rolling pin.

Now fry it in the oil until it turns golden brown in color. Similarly, prepare all the Pappu Chekkalu with this process.

Once the Chekkalu cools down, it can be stored in air tight container for 15-20 days.

Serving Instructions

Serve pappu chekkalu as a snacks with tea.

Beerakaya Pappu |

Dal recipes are quite popular in South India. There are wide varieties of dal, that can be prepared. In this recipe of beerakaya pappu, dal/lentil is cooked with ridge gourd. Ridge gourd is very rich in fiber.
In this, I have not added tamarind, as I have used more of tomato to make it tangy. But , if you want, you can add little bit tamarind also. It’s totally optional.

Beerakaya Pappu

Preparation time: 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients

Beerakaya Pappu Ingredients

Beerakaya Pappu Ingredients

  • 1/2 cup toor dal (kandi pappu)
  • 2 big tomatoes
  • 200 grams ridge gourd(finely chopped)
  • A pinch of turmeric powder
  • 5 green chilies

For seasoning

  • 4 tsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 2 red chilies
  • Few curry leaves
  • Salt to taste
  • 1/2 onion (finely chopped)
  • 2 garlic pods (crush them little bit)
  • A pinch of asafoetida (hing)
  • 2 red chilies
  • Few curry leaves
  • Salt to taste

Method

Beerakaya Pappu

Beerakaya Pappu

Pressure cook the toor dal, tomato, green chilies and ridge gourd, salt with 1 1/2 cups of water and turmeric powder until 4 whistles. Turn off the flame and let it cool down.

Now mash the dal by using wood masher and keep aside.

Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter.Then add red chilies, curry leaves and hing, let it fry for a minute.

Add onion and garlic and fry them for 4-5 mins.

Now turn off the flame and pour the seasoning in to mashed dal and mix well.

Serving Instructions

You can serve beerakaya pappu with plain rice and ghee on top of it.