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One of my all time favorites back in India.
Preparation time : 10 mins, Cooking time : 20 minutes.
Ingredients -
(1 cup holds - 240 ml)
Pesarapappu/Moong Dal - 1/2 cup.
Water - 1 1/2 cup
Tomatoes - 4.
Tamarind - lemon size.
Salt - to taste.
Chillies - 1/2
Pulusu Podi - 11/2 tsp.
Tiragamata
Senagapappu - 1 tsp
Aavalu - 1 tsp
Mentulu - 1 tsp.
Inguva - a little more than a pinch
Karvepaku - one strand.(Optional)
Method.
1.Pressure cook the moong dal with tomatoes for 3 - 4 whistles.
2.Soak tamarind in water, for 15 minutes, and make the extract
2.a or , with some water microwave tamarind for 30 - 45 seconds / until soft and take the extract.
3. Once the pressure is low, to the moong dal , add tamarind extract, salt, chillies and pulusu podi and allow it to boil for 5 - 10 minutes.
4. In the tiragamata baanali , add a little oil, when hot, add senagapappu, mentulu, aavalu and inguva, once aavalu splits, add the tiragamata into pulusu.
Pulusu Podi
Makes pulusu for 3 - 4 times.
Ingredients
Endu Merapakayalu - 4 - 6
Dhaniyalu - 1/2 cup.
Jeelakarra - 1 tsp.
Senagapappu - 3 tsp
Minapappu - 3 tsp.
Mentulu - 1 tsp.
Endu Kobbari - 1 - 2 tsp.(Optional).
Dry roast all the above ingredients and make a powder once it cools.
Variation : Vankaya, Bendakaya, Ullipaya, Are pretty tasty in this pulusu.
Other Cuisines : Idey, with kokum & Jaggery will become gujarati dal of course without pulusu podi, and With all vegetables(Carrots, celery, capsicum, etc.) and vegetable broth instead of water will make it a hearty lentil soup :).
Trivia : My grandmother , always made pulusu podi fresh. This pulusu does not need biyyapindi as moong dal thickens pretty quick. The main ingredient of pulusu podi is dhaniyalu, love it when it's fresh. The podi is a slight mix of sambar and chaaru podi.
Preparation time : 10 mins, Cooking time : 20 minutes.
Ingredients -
(1 cup holds - 240 ml)
Pesarapappu/Moong Dal - 1/2 cup.
Water - 1 1/2 cup
Tomatoes - 4.
Tamarind - lemon size.
Salt - to taste.
Chillies - 1/2
Pulusu Podi - 11/2 tsp.
Tiragamata
Senagapappu - 1 tsp
Aavalu - 1 tsp
Mentulu - 1 tsp.
Inguva - a little more than a pinch
Karvepaku - one strand.(Optional)
Method.
1.Pressure cook the moong dal with tomatoes for 3 - 4 whistles.
2.Soak tamarind in water, for 15 minutes, and make the extract
2.a or , with some water microwave tamarind for 30 - 45 seconds / until soft and take the extract.
3. Once the pressure is low, to the moong dal , add tamarind extract, salt, chillies and pulusu podi and allow it to boil for 5 - 10 minutes.
4. In the tiragamata baanali , add a little oil, when hot, add senagapappu, mentulu, aavalu and inguva, once aavalu splits, add the tiragamata into pulusu.
Pulusu Podi
Makes pulusu for 3 - 4 times.
Ingredients
Endu Merapakayalu - 4 - 6
Dhaniyalu - 1/2 cup.
Jeelakarra - 1 tsp.
Senagapappu - 3 tsp
Minapappu - 3 tsp.
Mentulu - 1 tsp.
Endu Kobbari - 1 - 2 tsp.(Optional).
Dry roast all the above ingredients and make a powder once it cools.
Variation : Vankaya, Bendakaya, Ullipaya, Are pretty tasty in this pulusu.
Other Cuisines : Idey, with kokum & Jaggery will become gujarati dal of course without pulusu podi, and With all vegetables(Carrots, celery, capsicum, etc.) and vegetable broth instead of water will make it a hearty lentil soup :).
Trivia : My grandmother , always made pulusu podi fresh. This pulusu does not need biyyapindi as moong dal thickens pretty quick. The main ingredient of pulusu podi is dhaniyalu, love it when it's fresh. The podi is a slight mix of sambar and chaaru podi.
