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Friday, February 15, 2013

Tomato - Minapappu Vadiyala Pappu


Urad dal / black gram and lemon are two common ingredients of any Indian kitchen. However bringing them together in a dish is a challenging task and that's what we were supposed to do in this month's Magic Mingle. In south Indian kitchens, urad dal plays a major role in their signature breakfast dishes. Be it the mouth watering dosas, soft, healthy idlis or the crisp, fluffy vadas. Besides the dal is used in tadkas, and preparing papads. And of course there are dals, kachoris and pooris from the North kitchens.  
However urad dal and lemon playing major roles in a dish needed some thinking from my end and finally I decided to come up with a recipe of my own, based on a different recipe from my MIL's kitchen. The result is a tangy, healthy dal with crisp wadis thrown in at the end to add texture and make it more flavorful. A dal, I truly enjoyed.

Ingredients:
3/4 cup minapappu vadiyalu (urad dal wadi)
3/4 cup toordal
1 Tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
Few Curry leaves
4-6 green chillies finely chopped (or as needed)
2 tomatoes, finely chopped 
1/8 tsp turmeric powder
Salt as needed
Juice from 1 lemon (or as needed)
Minced cilantro for garnish
3 - 4 Tbsp oil to fry urad dal wadis
 

Method:
* Cook toor dal adding about 1.5 cups of water in a pressure cooker. After it is done, lightly mash the cooked dal with the back side of the ladle. 
* Heat oil in a pan. Add mustard and cumin seeds. When the mustard seeds start to splutter, add green chillies, asafoetida and curry leaves. Saute for few seconds and add tomatoes and turmeric. Fry the tomatoes on low flame, until they turn mushy. Add salt, mix well and turn off the stove.
* Next add the mashed dal and lemon juice as required to make a tangy dal. Garnish with cilantro.
* In the mean while, fry urad dal wadis in hot oil until they start to turn reddish brown. Remove them with a slotted spoon and keep aside.
* Add fried vadiyalu / wadi to the prepared dal while serving. Don't add them before serving as they may turn softer and loose their crunch. 

This is my entry to Magic Mingle #14 with Uraddal - Lemon as the theme ingredients. 
 
 

4 comments:

Priya said...

Omg, pappu looks super comforting Suma, minapappu vadiyala makes this pappu more interesting.

Vimitha Anand said...

Comforting pappu variety dear

Harini-Jaya Rupanagudi said...

that is innovative Suma. Never combined vadiyalu in pappu.

Srivalli said...

I love how colourful the pappu is!..I am yet to try the s.indian version of these vadi dals..should try...thanks for the recipe that sounds yum!