Easy

Tomato

unit

Onion

Salt

pinch

Oil for frying

tablespoons

Garlic

Turmeric powder

Chilli powder

Cumin seed

Green chillies (Indian)

Asafoetida (Hing)

Pappu koora

Rinse the toor dal thoroughly and soak it in water for about 15-20 minutes. This step is optional but helps in quicker cooking.

In a pressure cooker or a saucepan, cook the soaked toor dal with enough water, turmeric powder, and salt until it's soft and mushy. In a pressure cooker, it usually takes 2-3 whistles.

In a separate pan, heat the cooking oil or ghee over medium heat.

Add cumin seeds, and when they start to sizzle, add the minced garlic and sauté for a minute until it's aromatic.

Add the finely chopped onions and green chilies. Sauté until the onions become translucent.

Stir in the chopped tomatoes and cook until they soften.

Add red chili powder and asafoetida, and continue to cook for a few more minutes until the oil starts to separate. Pour the cooked toor dal into the pan with the sautéed ingredients. Mix well and adjust the consistency by adding water if needed

Simmer for a few minutes, allowing the flavors to meld and the dal to thicken. Garnish with fresh coriander leaves if desired. Serve the Pappu Koora with steamed rice and any vegetable stir-fry or chutney.

Easy

30 min

Main course

Indian

Servings

6

Nutrition

/ per serving

Directions

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