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), Raw bananas

Cuisine : Andhra

Course : Dals and Kadhis

Artekai Pappu

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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