Name: Chinta Chiguru Pappu | Tender Tamarind Leaves Dal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: Chinta Chirugu/ Tender Tamarind Leaves – 1 cup; Yellow lentil/ Kandi pappu – 1 bowl; Water – 2 bowls; Onions – ½ bowl (cut into 4 halves); Green chillies – 4 No.; Turmeric powder – ¼ tbsp.; Oil – 4 tbsp.; Mustard seeds – ½ tbsp.; Cumin seeds – ½ tbsp.; Garlic cloves – 14 No.; Dry red chillies – 2 No.; Curry leaves – 2 tbsp.; Salt – ¾ tbsp.; Red chilli powder – ½ tbsp.

Jump to Recipe Print Recipe

Chinta Chiguru Pappu or Tender Tamarind Leaves Dal is one of the tangling and protein-filled nutritious recipes from Andhra Cuisine.

During the early rainy season, we find tender leaves coming out of tamarind tree and during the festive season of Dussehra we can get raw tamarind and then ripe tamarind. One who follows the cycle of the plant then we can make delicious recipes.

As mentioned above tender leaves of tamarind taste sour with mild raw flavours of leave. We add sour ingredients like tomato or ripe tamarind with dal recipes but in our case, we make use of tender leaves.

Contents

TIPS to make perfect Chinta Chiguru Pappu:

Adding turmeric powder and little oil to dal will make it cook fast and soft.
To enhance the flavor of dal, we add onions and green chillies while pressure cook.
As it doesn’t take much time to cook onions in a pressure cooker, we need to slice them in large size.
Tender tamarind leaves need to be cooked on low flame so that they cook properly and do not get burnt.
Based on the sourness of the leaves, we need to add the quantity of dal. Usually, their ratio goes 1:1.

Chinta Chiguru Pappu | Tender Tamarind Leaves Dal

Chinta Chiguru Pappu or Tender Tamarind Leaves Dal is one of the tangling and protein-filled nutritious recipes from Andhra Cuisine.

Course Main Course

Cuisine Andhra

Keyword Chinta Chiguru Pappu, Tender Tamarind Leaves Dal

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4

Calories 65 kcal

Author Uppada Lakshmi

Ingredients

Measurement – 1 bowl = 500 ml.; 1cup = 200 ml.

Chinta Chirugu/ Tender Tamarind Leaves – 1 cup
Yellow lentil/ Kandi pappu – 1 bowl
Water – 2 bowls
Onions – ½ bowl cut into 4 halves
Green chillies – 4 No.
Turmeric powder – ¼ tbsp.
Oil – 4 tbsp.
Mustard seeds – ½ tbsp.
Cumin seeds – ½ tbsp.
Garlic cloves – 14 No.
Dry red chillies – 2 No.
Curry leaves – 2 tbsp.
Salt – ¾ tbsp.
Red chilli powder – ½ tbsp.

Instructions

Clean yellow lentils and put them in a pressure cooker.
Add 2 bowls water for 1 bowl dal, onions, green chillies, little oil and turmeric powder.
Close the lid and pressure cook for 4 whistle blows on high flame.
While dal is being cooked, heat oil in a pan and add garlic cloves, cumin seeds and mustard seeds.
Once mustard seeds start spluttering add curry leaves, green chillies and tender tamarind leaves.
Cook leaves on low flame and stir occasionally so that they do not get burnt.
Usually, leaves get shrink in a short time so take care of them and once cooked add dal.
Add dal stock and cook for 2 minutes on medium flame till dal starts boiling.
Chinta Chiguru Pappu | Tender Tamarind Leaves Dal need not cook for a long time. Once it reaches boiling point off the flame and serve hot.