Sanjeev Kapoor

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Artekai Pappu  Recipe

Hot and sour dal with raw bananas

This recipe is from the book Dakshin Delights.

Preparation Time : 1.30-2 hour

Cooking time : 31-40 minutes

Servings :

Artekai Pappu

Main Ingredients

Split pigeon pea (toor dal/arhar dal), Raw bananas




Dals and Kadhis

Level Of Cooking


  • Split pigeon pea (toor dal/arhar dal) soaked
    1 cup
  • Raw bananas 1 inch cubes
  • Split Bengal gram (chana dal) roasted
    2 teaspoons
  • Coriander seeds roasted
    2 teaspoons
  • Black peppercorns
  • Coconut scraped
    2 teaspoons
  • Dried red chillies
  • 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
  • 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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