How to make Artekai Pappu -

Hot and sour dal with raw bananas

Sanjeev Kapoor

This recipe is from the book Dakshin Delights.

Main Ingredients : Split pigeon pea, Raw banana (कच्चा केला)

Cuisine : Andhra

Course : Dals and Kadhis

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 Khatti Dal Bhinda Ni Kadhi Marwadi Gatte Ki Kadhi Sookhi Dal Amritsari - SK Khazana

Artekai Pappu

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.

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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.