Andhra Dal | आंध्रा दाल | Dal Recipes | Sanjeev Kapoor Khazana

Tangy and spicy dal made with split pigeon peas, dried red chillies, tamarind, and easily available Indian spices. This recipe is great as it adds a variation to the regular dals and makes the experience different and exciting.

ANDHRA DAL

Ingredients

2 cups soaked split pigeon peas (toor dal)
2 medium tomatoes, finely chopped
1 medium onion, finely chopped
½ tsp turmeric powder
1 tbsp tamarind pulp
Salt to taste
2 tbsps oil
1 tsp mustard seeds
1 tsp Bengal gram
½ tsp cumin seeds
½ tsp asafoetida (hing)
3-4 dried red chillies
2 green chillies, slit
10-12 curry leaves
6-8 garlic cloves, crushed
1½ cups shredded spinach leaves
Steamed rice to serve

Method

1. Put the soaked pigeon peas in a pressure cooker. Add tomatoes, onion, turmeric powder, tamarind pulp and salt and mix well. Add 3½ cups water, mix and cook under pressure on medium heat for 3 whistles.
2. Open the cooker once the pressure has reduced completely. Mash the cooked gram mixture with the help of a wooden churner.
3. To make the tempering, heat oil in an earthen pot. Add mustard seeds and let them splutter.
4. Add Bengal gram, cumin seeds, asafoetida, dried red chillies, green chillies, curry leaves and garlic and sauté till golden.
5. Add the cooked gram mixture and mix well. Add ½ cup water, mix and cook for 1 minute.
6. Add spinach and mix well. Cook for 1-2 minutes.
7. Transfer into a serving bowl. Serve hot with steamed rice.

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