Chinta Chiguru Pappu
Prep Time
15 mins
Cook Time
15 mins
Let's explore how to create a delicious and immunity-boosting dal using tender tamarind leaves, also known as chinta chiguru pappu, which pairs wonderfully with rice or roti.
Course:
Dinner, Lunch
Cuisine:
Indian
Keyword:
Chinta Chiguru Pappu, Tender Tamarind Leaves Dal
Servings: 6 people
Ingredients
- Tender Tamarid Leaves
- 1 cup Red Gram
- 5-6 Green Chilies
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fenugreek Seeds
- 1/2 tsp Turmeric Powder
- 1/2 tsp Chili Powder
- 1/4 cup Coriander Leaves
- Salt
- 1/2 tsp Oil
For Tempering
- 1 Onion
- 4-5 Garlic Cloves
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2-3 Dried Chilies
- 1/4 cup Curry Leaves
- 1 1/2 tsp Oil
Instructions
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Start by crushing the tender tamarind leaves, removing the stems, and giving them a good wash. Ensure they are well-drained.
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In a pressure cooker, take 1 cup of red gram (tuvar dal) and wash it thoroughly (1-2 times).
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Now, add 1/2 tsp of cumin seeds, 1/4 tsp of fenugreek seeds, 1/2 tsp of turmeric powder, 2 cups of water, 5-6 green chilies, and 1/2 tsp of oil. Seal the cooker and cook for 2-3 whistles.
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Once the pressure cooker has cooled down, open the lid and gently smash the cooked dal.
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Add salt to taste, 1/2 tsp of chili powder, and a little water to achieve your desired consistency. Mix well.
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Let's move on to preparing the tempering:
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Heat 1 1/2 tbsp of oil in a pan.
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Add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, 2-3 dried chilies, 4-5 cloves of ground garlic, 1 diced onion, and 1/4 cup of curry leaves. Sauté until the onions are cooked.
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Now, introduce the tender tamarind leaves to the tempering. Continue to cook until the leaves change color and become tender.
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The tempering is now ready.Combine the cooked dal with the tempering and adjust the consistency with additional water as needed.
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Allow it to simmer for a couple of minutes.
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Finally, sprinkle some fresh coriander leaves, and your mouthwatering dish of tender tamarind leaves dal, or chinta chiguru pappu, is ready to be served. Enjoy!
