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Main Ingredients | Split pigeon pea, Raw banana |
Cuisine | Andhra |
Course | Dals and Kadhis |
Prep Time | 1.30-2 hour |
Cook time | 31-40 minutes |
Serve | |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Artekai Pappu
- 1 cup Split pigeon pea soaked
- 2 Raw banana 1 inch cubes
- 2 teaspoons Split Bengal gram (chana dal) roasted
- 2 teaspoons Coriander seeds roasted
- 6-8 Black peppercorns
- 2 teaspoons Coconut scraped
- 4 Dried red chillies
- 2 tablespoons Tamarind pulp
- 1/2 teaspoon Turmeric powder
- to taste Salt
- 2 teaspoons Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Cumin seeds
- 6-8 Curry leaves
- 1 a pinch Asafoetida
- 1 tablespoon Fresh coriander leaves chopped
Method
- Pressure cook pigeon peas with raw bananas and two cups of water till three whistles are given out.
- Grind roasted Bengal grams, coriander seeds, black peppercorns, coconut, red chillies with tamarind pulp to a smooth paste.
- 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.
- As they begin to splutter add cumin seeds, curry leaves and asafoetida. Pour tempering over the dal and add fresh coriander.
- Bring the mixture to a boil on high heat, stirring constantly. Adjust consistency. Cook for two minutes. Serve hot with rice.
Nutrition Info
Calories | 1087 |
Carbohydrates | 173.7 |
Protein | 52.5 |
Fat | 20.1 |
Other Fiber | 31.7gm |
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