- Take Pigeon peas in a bowl and wash them. Add water to this dal and keep aside. Clean the Chukkakoora and chop it finely. Add this chopped Chukkakoora to the dal. Place this bowl in a pressure cooker and cook. Just before the pressure develops in the pressure cooker and it is about to whistle make the flame low and cook for 15 minutes. Then, after 15 minutes, make the flame high and before it whistles switch it off. With the pressure inside the pressure cooker the dal will be cooked completely even after we remove it from flame. Remove the cooked dal from the pressure cooker and add salt, red chili powder and turmeric powder. Heat a pan and add oil to it. When oil is hot add black gram and fenugreek seeds and fry. When they start changing color add mustard seeds and cumin seeds. Fry well. Add asafoetida and fry. Now add the dal along with salt, turmeric powder and red chili powder. Mix well. If required add some water. Bring the dal to boil. When the consistency is right remove from heat. Transfer this dal to a serving bowl. Serve hot.
Chukkakura pappu
#myrecipe
By Chandana Guptha
Jan, 16th
621
Servings
4 persons
Cook Time
20 minutes
Ingredients
8
- 10
Ingredients
- Pigeon peas
- Chukkakura (sorrel leaves)
- Salt
- Red chilli powder
- Turmeric powder
- Urad dal
- Mustard
- Cumin
- Hing
- Oil
