How to make Artekai Pappu - Hot and sour dal with raw bananas
This recipe is from the book Dakshin Delights.
Main Ingredients : Split pigeon pea, Raw banana (कच्चा केला)
Cuisine : Andhra
Course : Dals and Kadhis
Artekai Pappu Recipe Card
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 Keoti Dal, Dal Dhokli, Dal Dhokli, Sabz Bahar Arhar Dal . You can also find more Dals and Kadhis recipes like Methi Dal, Mod Aleli Moongachi Amti, Mixed Kali Dal, Matar ki Kadhi.
Prep Time : 1.30-2 hour
Cook time : 31-40 minutes
Serve :
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Artekai Pappu Recipe
Split pigeon pea soaked 1 cup
Raw banana 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
Method
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.
