Today's lunch is Vankaya Pappu, a typical Andhra Style Pappu made with Brinjal or Eggplant along with a Gojju made with Drumstrick. I remember the first time I had explained to a colleague about Brinjal Dal and getting a weird expression on knowing a brinjal was featured in the dal. I guess there are lot of people out there who dislike eating eggplant in its natural form. If you want to camouflage eggplant completely and still eat it, then this Vankaya pappu, as we call it Telugu, is the thing to try.
I too normally don't prefer eating eggplant in its fullest form except my Amma's Nune or Guthi Vankaya. But my Athamma introduced me to Vankaya pappu, well she makes it frequently and at times prepare snacks like Mirapakaya Bajji to go with it. The combo of tender chilli bajji with this pappu is just excellent. She selects very tender chilies to make the bajji, and lightly roasts it on hot tawa and stuffs little cumin powder and salt. You got to eat to believe the heavenly taste of this combination.
Vankaya pappu is very simple and easy to make. In fact, until someone tells you that it actually has brinjal in it, we will never know. The technique of tadka is also very important. The inviting aroma in the end, is sure way to complete a big bowl of pappu. Another version of Masala Mirchi Bajji is served for snack
My lunch box today had the following
Plain Rice for pappu
Step by Step pictures for making Vankaya Pappu
Vankaya Pappu ~ Lunch Box Series #2
For the Dal to be pressure cooked
- 100 gms Toor Dal
- 4 medium Brinjal you can increase if you want
- 5 Green Chillies
- 2 medium Tomatoes
- 1 inch Tamarind
- Coriander Leaves handful
- 1/2 tsp Cumin Seeds
- A pinch Turmeric powder
- 2 tbsp Onions finely chopped
- 5 cloves Garlic
- Curry Leaves handful
- 1/2 tsp Mustard Seeds
- 1/4 tsp Urad dal
- 1/2 tsp Cumin Seeds
- Salt to taste
- 2 tsp Cooking Oil
For the Dal
- Wash Toor dal, take it in a pressure cooker. Then add chopped tomatoes, brinjals, green chillies. Then add the cumin seeds, tamarind, turmeric powder and coriander leaves. Add enough water to cover everything. Close with the lid and cook for 3 whistles or until dal cooks.
- When the pressure falls down, remove the excess water, some of the green chillies to another bowl. Add salt and mash it well with the dal masher. Once you do this, the dal and everything in it will be nicely mashed and mixed along.
For the Tempering
- Crush the garlic along with the skin, chop the onions fine.
- Heat a nonstick pan with oil. when it is hot, add the whole spices and saute for few seconds. Then add the crushed garlic, onions, curry leaves and saute well till the onions almost turn slightly brownish. The garlic should also be slightly charred. The main taste comes from the slightly charred garlic and onions.
- Now pour the mashed dal, cover with lid, let it simmer for 5 mins.
- Serve with hot steamed rice
Pappu of any variety is a comfort food at home. Anytime we feel vexed on what to prepare, we end up preparing this.