Dosakaya pappu recipe | How to make dosakaya tomato pappu
Dosakaya pappu recipe – andhra style yellowish cuke dal to serve with rice or chapathi. Andhra style dal recipes are mostly ready-made with leafy green or vegetables alike palak, methi, gongura, Lycopersicon esculentum, gourds and cuke. There are a few different ways of preparing pappu. One informal method acting is to add all the ingredients and pressure cook. Then coquet and normalize. Ingredients alike green chilies, chili powder, ginger, garlic, tamarind and ghee are wont to suit one's taste.
To make andhra pappu, most people use much of blood-red chile powder, green chilies and tamarind to make IT sour and hot. Ascribable these ingredients, the dish gets a in depth orange to red people of colour.
I have shared much of andhra pappu recipes happening this blog, but none possess that kind of a color since I seldom use lot of tamarindo and chili pulverisation. Dal turns acidic with the gain of Tamarindus indica, chili powder and is not easy along the tummy especially if consumed on a regular basis.
To get a village style dosakaya pappu, all you need to do is, just add more than chili powder and tamarind in this recipe. You may also like to check this dosakaya pachadi recipe.
You can find more than andhra dal recipes,
sorakaya pappu
menthi Kura pappu
gongura pappu
palakura pappu
mamidikaya pappu
tomato dal
Dosakaya pappu recipe below
- ¾ cup dal or pappu (toor dekaliter Beaver State moong dal or a mix)
- 2 ¼ cups piss
- 1 ½ to 2 cups dosakaya OR chopped cucumber
- 1 teeny onion chopped (facultative)
- 1 medium Lycopersicon esculentum chopped (optional)
- 2 green chilies
- salinity Eastern Samoa needed
Tempering for dosakaya pappu
- 2 garlic cloves crushed
- ½ tsp mustard
- ½ tsp cumin seed or jeera
- 1 to 2 tbsp ghee or oil
- 1 red chili broken
- ½ tsp red chili powder optional
- 1/8 tsp turmeric
- 1 twig groom leaves
- pinch asafoetida or hing
-
Wash dkl few multiplication till the weewe runs vivid.
-
Wash and peel Cucumber / dosakaya. Cut to quarters, get rid of the seeds and discard. Chop and add them to the cooker.
-
Total dal, cucumber vine, sliced onion, chopped tomato and green chili to the cooker. Pressure Captain Cook for 1 to 3 whistles depending on the kind of cooker you use.
-
If using Tamarindus indica, soak it in 4 tbsps water supply and extract thick juice.
-
When the imperativeness releases, Add salt and mash the dal.
Tempering dosakaya pappu
-
Heat ghee or anele in a pan, add red chili pepper, mustard and cumin.
-
When they crackle, lend ail and curry leaves. Allow the curry leaves to turn nappy.
-
Reduce the flame to humbled. Then summate hing, chili powder, turmeric and salt to the hot ghee.
-
If exploitation tamarind, you can swarm the tamarind juice to the pan and quickly pour out everything to the dal.
-
Stir and misrepresent for a while until the raw olfactory sensation of chili powder goes murder. Dosakaya pappu is in order to serve with rice or chapathi.
Do not consumption tomato operating room tamarind if using sour cucumbers. Pappu may turn very sour.
You can also squeeze off elflike lemon juice just before serving. But skip tomato and tamarind.
Alternative quantities provided in the recipe card are for 1x just, original recipe.
For best results follow my detailed gradual photo instructions and tips above the recipe card.
Nutrition Facts
Dosakaya pappu recipe | How to make dosakaya tomato plant pappu
Add up Per Serving
Calories 217 Calories from Fat 72
% Time unit Value*
Fat 8g 12%
Saturated Fat 4g 25%
Cholesterol 19mg 6%
Sodium 311mg 14%
Potassium 514mg 15%
Carbohydrates 26g 9%
Fiber 12g 50%
Sugar 3g 3%
Protein 10g 20%
Vitamin A 250IU 5%
Ascorbic acid 32.7mg 40%
Calcium 40mg 4%
Iron 3.2mg 18%
* Percentage Each day Values are supported a 2000 large calorie diet.
© Swasthi's Recipes
0 Response to "Dosakaya pappu recipe | How to make dosakaya tomato pappu"
Post a Comment