Artekai Pappu Recipe - Hot and sour dal with raw bananas

This recipe is from the book Dakshin Delights.

Main Ingredients : Split pigeon pea (toor dal/arhar dal)(तुवर दाल/अरहर दाल), Raw bananas(कच्चे केले)

Cuisine : Andhra

Course : Dals and Kadhis

Artekai Pappu

The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

For more recipes related to Artekai Pappu checkout Daily Dal , Dal Dhokli , Keoti Dal , Dal Dhokli . You can also find more Dals and Kadhis recipes like Whole Tomato Curry, Moong Dal Khilma, Bhinda Ni Kadhi, Carrot Rasam. Or try out these recipes from Andhra Cuisine like Paya Shorba, Amla Pickle, Andhra Style Chicken, Sugarcane Panakam (Udipi).

Artekai Pappu Recipe - How to make Artekai Pappu


Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve :

Level Of Cooking :


  • Split pigeon pea (toor dal/arhar dal) soaked 1 cup

  • Raw bananas 1 inch cubes 2

  • Split Bengal gram (chana dal) roasted 2 teaspoons

  • Coriander seeds roasted 2 teaspoons

  • Black peppercorns 6-8

  • Coconut scraped 2 teaspoons

  • Dried red chillies 4

  • Tamarind pulp 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Oil 2 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Curry leaves 6-8

  • Asafoetida 1 a pinch

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Pressure cook pigeon peas with raw bananas and two cups of water till three whistles are given out.

Step 2

Grind roasted Bengal grams, coriander seeds, black peppercorns, coconut, red chillies with tamarind pulp to a smooth paste.

Step 3

Take a deep pan and mix together boiled pigeon peas, ground paste, turmeric powder and salt. Heat oil in a pan and add mustard seeds.

Step 4

As they begin to splutter add cumin seeds, curry leaves and asafoetida. Pour tempering over the dal and add fresh coriander.

Step 5

Bring the mixture to a boil on high heat, stirring constantly. Adjust consistency. Cook for two minutes. Serve hot with rice.

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