Wednesday, February 29, 2012

Lentils with Fresh Green Stems (Thotakura Palakura Kadala Pappu)

South Indian Vegetarian Main Course Special
Andhra Cuisine
Lentils with Fresh Green Stems (Thotakura Palakura Kadala Pappu)
Serves 2

Tender Stems of Spinach (Palak)- ½ Small Bunch, Roughly Chopped
Fresh Amaranth Greens (Thotakura/Cholai)- ½ Small Bunch, Roughly Chopped

Split Pigeon Pea Lentil (Kandi Pappu/Toor Dal)-  ½ Cup, Clean, Wash & Drain the Dal
Salt- To Taste
Jaggery- 1 Tsp.
Tamarind Pulp/Extract- 2 Tsp.

Onion- 1, Chopped into 1 inch pieces
Tomato- 1, Chopped into 1 inch pieces
Tamarind- ½ Lemon Sized (soaked in warm water)
Green Chillies- To Taste
Fresh Coriander Leaves- 1 Tbsp.

For Tempering:
Extra Light Olive Oil/Olive Pomace Oil- 2 Tsp.
Mustard Seeds (Rai)- ¼ Tsp.
Cumin Seeds (Jeera)- ¼ Tsp.

Dried Red Chillies- 2, Broken
Asafoetida (Hing/Inguva)- a Big Pinch
Curry Leaves (Karvepaku)- 6 to 7


In a Pressure Pan, Add Spinach-Thotakura Stalks, Split Pigeon Peas, Onions, Tomatoes, Tamarind Pulp, Jaggery, Water, Cover & cook for about 2-3 whistles
Pressure Cook on Medium Heat for about 2 to 3 Whistles

For Tempering:
Heat Oil, Add Mustard Seeds, Cumin Seeds, Dried Red Chillies, Curry Leaves, Hing & Sauté
Add on top of the Cooked Greens & Lentils, Mix Well
A complete Telugu Meal would include this Lentil coupled with Rice, any Vegetable preparation, Andhra Hot Soup (Charu), Fried Papad, Curd!

One of the easiest ways to cook Fresh Greens like the Amaranth Leaves is to use a Pressure Cooker!

Elders in the Family have always emphasized the importance of Fresh Greens (Aaku Kuralu) which should be consumed daily especially during Breakfast or Lunch

Feel free to share your views & do let us know how this one turned out :)

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