A light, tangy, and soupy lentil stew from the heart of Andhra cuisine. Made with delicate yellow moong dal and a tamarind-infused broth, this comforting dish is perfectly balanced with a hint of jaggery and a fragrant tempering of garlic and spices. It's the ideal accompaniment to hot steamed rice for a wholesome meal.
Prep10 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup
297cal
14gprotein
44gcarbs
Ingredients
1 cup Yellow Moong Dal (Also known as Pesara Pappu)
20 g Tamarind (Seedless, about a small lemon-sized ball)
1 cup Hot Water (For soaking tamarind)
1 pcs Onion (Medium-sized, finely chopped)
1 pcs Tomato (Medium-sized, finely chopped)
3 pcs Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder (Divided use)
0.5 tsp Red Chilli Powder (Adjust to your spice preference)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A quick, crunchy, and lightly spiced cabbage stir-fry, perfect as an everyday Indian side dish. This simple and healthy sabzi, also known as Cabbage Poriyal, comes together in under 20 minutes and pairs beautifully with dal and roti.
This andhra dish is perfect for dinner. With 679.16 calories and 21.8g of protein per serving, it's a nutritious choice for your meal plan.
9gfat
Sambar Powder
(Optional, for extra flavor)
1 tsp Jaggery (Powdered or grated)
1 tsp Salt (To taste)
3.5 cup Water (2.5 cups for cooking dal, 1 cup for adjusting consistency)
2 tbsp Vegetable Oil (Divided use)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 pcs Dried Red Chilli (Broken into halves)
4 pcs Garlic Cloves (Lightly crushed)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Dal & Prepare Tamarind
Rinse the yellow moong dal thoroughly under running water. Combine the dal, 2.5 cups of water, and 1/4 tsp of turmeric powder in a pressure cooker.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 10-12 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Once safe to open, whisk the dal lightly to create a smooth consistency. Set aside.
While the dal is cooking, soak the tamarind in 1 cup of hot water for 15 minutes. Squeeze the pulp well to extract a thick juice. Strain the juice and discard the fibrous pulp.
2
Sauté the Aromatics
Heat 1 tbsp of oil in a deep pot or kadai over medium heat. Add the chopped onions and slit green chillies.
Sauté for 2-3 minutes until the onions become soft and translucent.
Add the chopped tomatoes and cook for another 4-5 minutes, stirring occasionally, until they turn soft and pulpy.
3
Build the Pulusu Base
Add the remaining 1/4 tsp turmeric powder, red chilli powder, and optional sambar powder to the pot. Sauté for 30 seconds until the raw smell of the spices disappears.
Pour in the prepared tamarind extract. Add the jaggery and salt. Stir well to combine.
Bring the mixture to a rolling boil, then reduce the heat and let it simmer for 5-7 minutes. This allows the flavors to meld and the tanginess of the tamarind to mellow.
4
Combine and Simmer
Gently pour the cooked, mashed dal into the simmering tamarind base. Mix everything together thoroughly.
Add 1 cup of water, or more as needed, to achieve a thin, soupy consistency. Pesara Pappu Pulusu is traditionally light and flowing.
Allow the pulusu to simmer on low heat for another 5 minutes. Do not boil it vigorously at this stage. Turn off the heat.
5
Prepare the Tempering (Tadka)
In a small tadka pan, heat the remaining 1 tbsp of oil over medium heat.
Once the oil is hot, add the mustard seeds and let them splutter completely.
Add the cumin seeds, broken dried red chillies, and crushed garlic. Sauté for 30-40 seconds until the garlic turns light golden and aromatic.
Finally, add the curry leaves and hing. Be careful as it will splutter. Give it a quick stir for a few seconds and immediately turn off the heat.
6
Finish and Serve
Pour the hot tempering over the prepared pulusu. You will hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Serve Pesara Pappu Pulusu hot with steamed rice, a dollop of ghee, and a side of papad or a simple vegetable fry (vepudu).
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
500 g Cabbage (About 1 medium head, finely shredded)
2 tbsp Sunflower Oil (Or any neutral vegetable oil)
1 tsp Mustard Seeds
1 tsp Urad Dal (Split and skinned black gram lentils)
1 tsp Chana Dal (Split Bengal gram lentils)
2 pcs Dry Red Chillies (Broken in half)
1 sprig Curry Leaves (About 10-12 leaves)
0.25 tsp Hing (Asafoetida)
2 pcs Green Chillies (Slit lengthwise)
0.5 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
3 tbsp Grated Coconut (Fresh or frozen, optional)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Cabbage
Rinse the head of cabbage thoroughly under cold running water.
Remove the tough outer leaves and the core. Finely shred the cabbage using a sharp knife or a food processor. Set aside.
2
Prepare the Tempering (Tadka)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. To check if the oil is hot enough, drop in one mustard seed; it should sizzle immediately.
Add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds.
Reduce the heat to low, then add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Be careful not to burn them.
Add the broken dry red chillies, curry leaves, and hing. Sauté for another 30 seconds until the curry leaves turn crisp and aromatic.
3
Cook the Cabbage
Add the slit green chillies and the shredded cabbage to the pan.
Sprinkle the turmeric powder and salt over the cabbage.
