Monday, March 10, 2008

Silverbeet Pappu/ Dal

Set 1:

Toor Dal/ Kandi pappu - 1 cup
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Water - 2 and 1/2 cups
Silverbeet - 1/2 bunch (cut the white part off, wash and chop)

Cook set 1 in pressure cooker until soft and mash lightly with pappu guthu. or masher.

Set 2 (seasoning):

Oil - 1 & 1/2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Garlic - 5 cloves (smashed and sliced)
Red chillies - 2 no. (split in half)
Curry leaves - 1 sprig
Hing/ Asafoetida - small pinch
MTR Rasam powder - 1/2 tsp (my twist)

Set 3:

Tamarind - lemon size (add water until immersed and microwave for 1 and 1/2 min and squeeze out the pulp when cool enough)

Salt to taste


1) Take a kadhai, heat oil in it. Do seasoning from Set 2 by adding mustard seeds when it is stopped poping add cumin seeds when it is starting to brown, add curry leaves, red chillies, garlic and fry, add hing and rasam powder in the last, mix well. Immediately follow by adding Set 3 and stir. Cook until it becomes slightly thick.

2) Add cooked dal from Set 1 to the above, mix well. If you want the dish to be little runny add water to loosen up a bit, cook until it boils. Check for salt and switch off.

Serve with Plain White Rice, Ghee, Poppadums, Aloo Fry, Yoghurt on side.


Use home made tamarind paste.


Silver-beet = Swiss Chard

© 2008 by Rajani Rayudu