Endimirapakaya Pappu ~ Red Chilli Dal

Endimirapakaya Pappu with Rice is our comfort food. I thought this deserves a post on its own and not to be clubbed in my Lunch box series, though LBSs features simple dals.

Endimirapakaya is Dried Red chillies and this features as main ingredient in this Dal. Colloquially this is also called Pulagora which means a mess but this is a lovely mess I vouch. This dal goes well with anything and everything. Of course don't try to drink it as such as its spicy.

When as travel worn, we get back home, this is the dal Amma makes to rejuvenate everybody to perk up and gear up to their routine schedule again. And believe me it gets done in a jiffy. This is quite common in Rayallaseema, Andhra and maybe now its been adapted to other areas. Wherever it has originated its a delicious dal to cherish.

Preparation Time : 10 mins
Cooking Time : 15 mins
Cuisine : Andhra

Ingredients Needed

Tur Dal - 1 cup
Dried Red chillies - 12
Onion - 1 small
Tomato - 2 medium
Garlic - 4 pods
Tamarind - 1 "
Turmeric a pinch
Salt to taste
Oil - 1 tbsp
Water for cooking

For seasoning

Mustard + urud dal - 1/2 tsp
Curry leaves few

Method to prepare:

Clean the dal and keep aside. Chop onions and tomatoes. Crush the garlic with the skin

Heat oil in cooker. Add seasoning, curry leaves. Once it splutters, sauté onions, red chillies and garlic. Once onion is brown, add dal and fry for few mins.

Then add tomatoes, tamarind, turmeric, and water for cooking. Cover it with lid and pressure cook for 3 to 4 whistles till the dal is cooked well.

When the pressure is off, take the dal masher or pappu guthi, mash the dal well with the red chillies. Add salt. and cook on high flame for 2 mins.

Dal is ready to serve.
This is going to "Jihva for ingredients" aka JFI : chillies, hosted this month by Nandita from Saffron Trail. Thanks for taking time Nandita!

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