CHAMAKURA KADALA PAPPU
A sumptuous dal made of colocasia leaf stalks and leaves, which is tangy, spicy and delicious and goes best with hot rice or any Indian flatbread.
Servings: 4 people
Equipment
- Instant pot/ Pressure cooker
Ingredients
- 1 cup Toor dal / Split pigeon peas
- 1 cup Colocasia leaf stalks
- ¼ cup Tamarind extract
- 2 Garlic cloves
- 1 tsp Cumin seeds
- 2½ cups Water
For the tempering
- 3 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 4 Whole dry red chillies
- 1 tsp Turmeric powder
- 5 Garlic cloves
- Salt to taste
- 1 sprig curry leaves
Instructions
STOVETOP PRESSURE COOKER METHOD
- In a mortar and pestle add peeled garlic, cumin seeds and slightly crush them to a coarse paste.
- Add the soaked lentils to the pressure cooker along with chopped colocasia leaf stalks, turmeric powder, 2½ cups of water, crushed garlic and cumin seeds and pressure cook for 3 whistles.
- Let the pressure release on its own or slowly release it and then mash the lentils slightly.
- Heat a tempering pan, add oil and once it's hot, add the mustard seeds, cumin seeds.
- When they start spluttering, add curry leaves, dry red chillies and crushed garlic cloves and once they turn golden brown add it to the mashed lentils.
- Add in turmeric powder, chili powder, salt, add water,tamarind extract and cook until the water has been absorbed by half.
- Finally add in chopped cilantro and Serve hot with steamed rice and fryums.
INSTANT POT METHOD
- In a mortar and pestle add peeled garlic, cumin seeds and slightly crush them to a coarse paste.
- Add the soaked lentils to the pressure cooker along with chopped colocasia leaf stalks, turmeric powder, 3 cups of water, crushed garlic and cumin seeds.
- Turn on the pressure cook mode on high pressure for 16 minutes and make sure to close the pressure valve.
- Once the lentils are cooked, let the pressure release on its own or carefully release the pressure manually and slightly mash the lentils using a ladle.
- Heat a tempering pan, add oil and once it's hot, add the mustard seeds, cumin seeds.
- When they start spluttering, add curry leaves, dry red chillies and crushed garlic cloves and once they turn golden brown turn off the add it to the mashed lentils.
- Add in turmeric powder, chili powder, salt, add water, tamarind extract and cook until the water has been absorbed by half.
- Finally add in chopped cilantro and Serve hot with steamed rice and fryums.
