Dosakaya Pappu

Add these in the pressure cooker

1.5 cups dal
1 dosakaya, peeled and diced
chilli powder
salt
turmeric
ginger garlic paste
little sambar powder
oil
and cook for 20 mins

season it with rai, jeera, red chillies, and garlic pieces. Serve with rice.

Mudda Pappu

I guess I don't need to give any introduction to this dish since it is so common in all Andhra households. It has a special place in everyday meals. I guess this is the only dish you will not be bored of eating everyday with every meal.

Eating this with ghee and accompanied by pickle (esp Avakaya! (Thanks my friends, for letting me know. God! how did I forget to write this) makes it a heavenly food on earth. And this is the first food toddlers are made to eat until they can take the spicy taste. Of course, pickle is not given to them. It tastes excellent with Rasam too.

Sending this over to Latha at Masala Magic for RCI even-Andhra Cuisine.

-Andhra Cuisine

You'll need...

1 cup Toor Dal
a pinch of turmeric
salt to taste
1tbsp oil

1. Wash dal and add turmeric, salt and oil.
2. Pressure cook upto 4 whistles.

Remove, add ghee to hot rice or dal and serve Mudda Pappu with Pickle

Birakaya Pappu

This is one kind of dal/pappu that Andhra guys die for. And the taste and the process of making this differs from region to region. This is the kind of recipe that my mom makes and I made this on the weekend.

When I got sick in my childhood, I used to think of eating this curry to get back that depleted energy. I love this so much in any way. We make dal(we use either tool dal, or moong dal), stuffed birakaya, or cook with methi or milk and make some snacks during summer.

I usually cook a lot of toor dal together and use little everyday to make a variety of dals for the next two or three days.

I made this recipe with toor dal this time. Eat this by adding little ghee and you would realise how heavenly the taste is.



You need...

1 birakaya (peeled and chopped)
1 Tomato (chopped)
few red chillies
few curry leaves
1 tbsp each of jeera, mustard
1 tbsp ginger garlic paste
2 cups cooked toor dal
a pinch of turmeric
1/2 tbsp red chilli powder
2 tbsp oil
salt to taste

1. Heat the oil in a pan and fry jeera, mustard until you hear the popping sound. Add red chillies and curry leaves and cook for a minute.
2. Add birayaka and cook until soft.
3. Add tomatoes and ginger garlic paste and cook for about 5 minutes.
4. Add turmeric, red chilli powder and salt and mix them all.
5. Add the cooked toor dal and stir for a minute. Reduce heat and cook for another 3 mins.

Serve hot with rice and ghee, it tastes great.