Vankaya Pappu ~ Lunch Box Series #2
A speciality of the Andhra Cuisine, Brinjal Dal is a thick lentil based dish prepared with Brinjals and Green Chilies with a final aromatic tempering.
Servings 4 people
Ingredients
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
For Tempering
- 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
Instructions
How to make Vankaya Pappu
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 cooking 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.
Notes
This Vankaya Pappu is mostly served with some spicy gojju like the Munakkaya Gojju or a Mirapakaya Bajji.
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