Ingredients:
Toor dal – 200 gms,
Onion – 3 medium, sliced into medium pieces,
Green chillies – 10+2, each sliced vertically into 2,
Tomato – 4 medium size, cut into chunks,
Salt,
Brinjal – 1 medium size,
Red chilli powder – 1 tsp
Haldi – 1/2 tsp,
Tamarind paste – 1 tsp,
Tender tamarind leaves – 30 gms,
Red chilli – 2+2+1,
Peeled and crushed garlic cloves – 10,
Sambar powder – 2 tsp,
Jeera – 1/2 tsp,
Curry leaves – few,
Chopped coriander leaves – 1 Tablesp,
Salt,
Oil – 3 to 4 tablesp,
My secret ingredient – pappu masala – 1 Tablesp,( you can check in my recipe list )
Mustard seeds – 2 tsp,
Channa dal – 1 tsp,
Hing – 1/4tsp,
Urad dal – 1/2 tsp,
Rasam powder – 1/2 tsp,
Vadagam for tadka 1 Tablesp,( you can add small piece of vadagam to tadka to all my 3 recipes ).
Method:
1).wash toor dal and keep it in cooker. Keep a long steel container in the centre of cooker.
2).Keep brinjal pieces, pieces of 1 onion, 10 green chilli, 1 tablesp pappu masala and little water.
3).Now add tomato , haldi, 1 tsp of oil, 350 ml.water to toor dal.
4).Close the cooker and pressure cook for 3 whistles. When cooker is cool,remove lid and take out the steel container.
5).Remove the upper layer of dal solution, 1 or 2 cooked tomato pieces into a bowl and keep it aside for rasam. If this drained liquid is in small quantity you can add 1 tsp of cooked dal.
6).Mash the cooked dal ( in cooker )with a potato masher or wooden laddle and remove 1/2 quantity of dal into a separate container and keep it aside for sambar.
7).Now add contents of steel container to remaining dal in cooker and again blend every thing with laddle.Keep it aside for tamarind leaves dal.
8).For preparing Rayalaseeama pappu rasam :
Take the bowl with drained dal water, mash the tomato pieces, add 1/4 tsp chilli powder,1/2 tsp of tamarind paste, 150 ml of water, salt and keep it aside. Prepare tadka with a tsp of oil,add a small piece of vadagam, 1 red chilli, 1 crushed garlic, curry leaves. Fry well and pour the prepared rasam solution into tadka. Add salt and allow it to boil. Lastly add 1/2 tsp of rasam powder and Keep it for few seconds. Sprinkle chopped coriander leaves and remove. Pappu rasam is ready. ( Should not boil for long ).
9).For preparing sambar:
Take the bowl with half quantity of dal. Dilute it with 150 ml water and tamarind paste. Prepare tadka with 1 tablesp of oil, add mustard seeds, 1/4 tsp urad dal, 2 crushed garlic cloves, 2 red chilli, jeera, curry leaves,hing,fry till mustard crackles. Add sliced onion along with 2 green chilli and fry till onion becomes soft. Pour diluted dal into tadka. Add 1/4 tsp of chilli powder, sambar powder, salt, and allow it to boil for 2 minutes under low flame.Sprinkle chopped coriander leaves and remove. Tasty sambar is ready for break fast items like idli /dosa etc.
10).For Chintha chiguru pappu ( tamarind leaves dal ) from Rayalaseema seema.
Pick, wash tamarind leaves and gently mash them between both palms. Keep it aside. Prepare tadka with 2 tablesp of oil,add mustard seeds, 1/4 tsp urad dal, 1/2 tsp channa dal,hing, 2 crushed garlic cloves, 2 red chilli, curry leaves, and fry till dal changes colour.Add remaining onion pieces, and tamarind leaves. Fry till onion and tamarind leaves become soft under low flame. Pour the dal solution into tadka,add salt, stir well and cook for 2 minutes.Remove from flame. Tangy and mouth watering pappu is ready to be served with hot plain rice with little desi ghee.
Tip:
a).You can add a small piece of vadagam to tadka in all 3 recipes. The recipes are very flaverful. When you are using vadagam, usually we need not add all tadka ingredients.
b).Vadagam recipe and pappu masala – you can go through my recipe list. If pappu masala is not available you can add 1/4 tsp of sambar powder. Hing is one of the ingredients in vadagam.
c).This Rayalaseema rasam is so tasty and spicy, you can relish it as soup.