Pappu Pulusu

Also know as pigeon pea stew.

Pulusu is a traditional Andhra favorite. I will be showing you different kinds of pulusu, of which pappu pulusu is one of them. Children usually like pappu pulusu the best because of its sweet taste. Of all of the Andhra dishes, pappu pulusu is the one dish in which we use the most amount of garlic.

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Serves 4 people.

Ingredients:

• 1 cup kandipappu (pigeon peas)

• 1 lemon-sized tamarind

• 2 green chilis, slit

• 2 dried red chili

• 8 garlic cloves

• 1-2 tbsp jaggery powder

• 1/2 tsp urad daal (split black gram)

• 1/2 tsp jeera (cumin seeds)

• 3/4 tsp mustard seeds

• 1/4 tsp hing (asafatida)

• 1/4 tsp turmeric

• 1 tbsp ghee

• salt to taste

• cilantro and curry leaves for garnishing

Method:

1. Dry roast kandipappu to golden brown.

2. Pressure cook or use instant pot for cooking kandipappu, green chilis, turmeric, and 2 cups of water. For instant pot, use the meat/stew setting.

3. Soak tamarind with enough warm water to cover it for 30 minutes. Squeeze out tamarind to make a pulp. Set aside.

4. Heat ghee in a pan. Fry urad daal, jeera, mustard seeds, and hing until mustard seeds start to splutter. Set aside.

5. In a saucepan, combine cooked daal, tamarind pulp, and salt. Bring to a rolling boil.

6. Top with fried urad daal, jeera, mustard seeds, and hing. Mix well.

7. Garnish with cilantro and curry leaves.

8. Serve hot with rice.