Chintapandu Pappu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.

2. 2

   Soak tamarind: Soak a marble-sized tamarind in half cup warm water 15 minutes. Extract and strain.

3. 3

   Add tamarind to dal: Add the tamarind extract to the cooked toor dal. Mix well.

4. 4

   Add spice powders: Add 1 tsp red chilli powder, 1 tsp coriander powder and salt. Mix.

5. 5

   Simmer: Cook on medium heat 8-10 minutes until the tamarind cooks into the dal and loses its raw smell.

6. 6

   Adjust sourness: Taste — chintapandu pappu should be distinctly sour. Add more tamarind or a pinch of jaggery to balance.

7. 7

   Make ghee tadka: Heat 2 tbsp ghee until hot.

8. 8

   Add tadka: Add 1 tsp mustard seeds. When they pop add 3 dried red chillies, 5 sliced garlic cloves, a pinch of asafoetida and curry leaves.

9. 9

   Pour tadka: Pour sizzling tadka over the pappu.

10. 10

    Serve: Chintapandu pappu should be tangy and dark. Serve with steamed rice and ghee.