Once it softens, add the turmeric powder, salt and 2 cups of water. Pressure cook the pappu/ dal for 3 to 4 whistles and turn off the heat. Allow the pressure to release naturally, as the dal will continue to cook, as long as there is pressure inside the cooker.
simmer the tomato dal for 5 to 7 minutes on a low to medium flame till you get a dal which is neither thin nor thick but having a medium consistency. check the taste and add more salt if required. garnish tomato dal with coriander leaves. serve andhra tomato pappu hot with steamed rice, pickle and vegetable salad.
How to make Andhra Mudda Pappu 1 Steam cook the lentils or the dal. Do not add too much water. ... 2 Add a tadka of mustard seeds, cumin seeds, red chilies and curry leaves in a little oil to this dal. ... 3 Add salt to taste. ... 4 What complements the mudda pappu is a little bit of ghee, along with piping hot rice and avakaya (mango pickle).
An easy and delicious Andhra style palak dal curry which has lentils cooked with spinach and spices. It can be served with rice or chapathis. Wash the toor dal 4-5 times. Take the toor dal in a pressure cooker. Add turmeric powder and asafoetida along with 1 1/2 cups water.