Classic Andhra pappu (dal) made with raw banana (aratikaya) — thick and comforting, finished with a garlic-ghee tadka.
Ingredients
- 1 cup toor dal
- 250g raw banana (aratikaya)
- 2 tbsp ghee
- 5 garlic cloves
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 dried red chillies
- 1 sprig curry leaves
- 1/4 tsp turmeric
- Salt to taste
- Juice of half lemon
Method
Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.
Prepare raw plantain: Peel 1 raw aratikaya (green plantain). Cut into 2-cm pieces and soak in water.
Cook plantain with dal: Drain plantain. Add to cooked toor dal with half cup water. Cook on medium heat covered for 12-15 minutes until plantain is very soft.
Mash together: Mash together — raw plantain gives a starchy, hearty body to the dal.
Simmer: Cook 5 minutes. Add 1 tsp red chilli powder and salt.
Make ghee tadka: Heat 2 tbsp ghee until hot.
Add tadka: Add 1 tsp mustard seeds. When they pop add 3 dried red chillies, 4 sliced garlic cloves, a pinch of asafoetida and curry leaves. Fry until golden.
Pour tadka: Pour sizzling tadka over aratikaya pappu.
Adjust: Taste and add more salt and chilli if needed.
Serve: Aratikaya pappu is hearty and filling. Serve with steamed rice, ghee and a pickle.