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Sunday, December 11, 2011

Bangalore Vankaya Dal / Seema Vankaya Pappu



                                       

chow chow pappuIngredients :

  • 1 cup Toor Dal
  • 1 Seema Vankaya
  • 1 Onion chopped
  • 1 Tomato
  • 2 Green Chilli chopped
  • 1 pinch Turmeric powder
  • 1 sp Red Chilli powder
  • 1/2 sp Tamarind pulp
  • 1 pinch Hing
  • Salt to taste

For Popu :

  • 1/2 sp Mustard seeds
  • 1/2 sp Cumin seeds
  • 1 Red Chilli crocked
  • 2 sp Oil
  • Curry leaves

Preparation :

  • Wash, peel and cut chow chow into small pieces.
  • Pressure cook dal, bangalore vankaya pieces, green chilli, onion & tomato.
  • Let the cooker cool, remove the lid and mash it.
  • Heat oil in a pan add mustard, cumin seeds, hing & crocked red chilli.
  • When they splutter add curry leaves, tamarind pulp & mashed dal mix.
  • Add turmeric, red chilli powder, salt and stir well.
  • Let it cook for 5mins on medium flame. After cook transfer into a serving bowl.
  • Seema vankaya pappu is ready to serve. Serve with rice or roties.


  
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