Toor dal – 1/2 cup

Water – 1 1/2 cups

Salt to taste

Turmeric powder- a big pinch


  1. Wash toor dal 2 times. Pressure cook toor dal with 1 1/2 cups of water.
  2. Cook on high flame till the first whistle comes. Turn the heat low and cook for 5 min.
  3. Turn off the flame and wait for pressure to release.
  4. Open lid add salt, turmeric and mix well with potato masher.
  5. Serve with hot rice and ghee.



Pappulusu is a simple stew made with toor dal. It is a staple in andhra homes and can be considered a spice less version of sambhar.


Toor dal (kandipappu) – 1 cup (pressure cooked and mashed)

Tomato – 3 (medium size, cut into quarters)

Onions – 1 (large size, cut into quarters)

Green chillies – 5 (slit length wise)

Ginger – 1 inch piece (crushed)

Red chilli powder – 1 1/2 tsp

Tamarind – lemon sized ball (extract juice)

Salt to taste

Butter – 1tsp

Bottle gourd – 8 to 10 pieces peeled and cut into big size pieces

Curry leaves – few

Coriander leaves – 2 tbsp


Ghee – 1 tsp

Oil – 1 1/2 tsp

Mustard seeds – 1/3 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/3 tsp

Garlic – 7 to 8 crushed

Broken red chillies – 5 to 6

Curry leaves – few

Sambhar powder – 1/4 tsp (optional) – check out my previous post


  • In a pressure cooker, add mashed dal. Add all the remaning ingredients expect butter. Add 3 cups of water and bring to boil. Then add butter.
  • Check out the seasonings. Close the lid, cook on high flame for up to 2 whistles.
  • Reduce flame and cook for 4 to 5 minutes. Switch off the flame. Allow the pressure cooker to cool down on its own. Open the lid and mix thoroughly.
  • Check out the pappulusu. If pappulusu is thick add more water.
  • Talimpu:  Pre heat oil and ghee in a pan. Add garlic and fry for few seconds. Add mustard seeds and fry for few seconds.
  • Then add cumin seeds, fenugreek seeds. Let it fry  for a few seconds. Add red chillies and sambhar powder. Fry for 1 to 2 seconds.
  • Immediately, add curry leaves. Pour the boiled dal mixture into the talimpu and cover it for few seconds.
  • Remove the cover,  add finely chopped coriander leaves. Simmer for 4 to 5 minutes and turn off the heat.
  • Keep covered until served. Serve hot with hot steamed rice with vadiyalu or appadam.


IMG_3727This recipe has been handed down to me by my mother in law.


Toor dal – 1/2 cup [kandi pappu]

Spinach – 1 1/2 cups finely chopped

Onions – 2  cut into 4 pieces

Green chillies – 4  cut into two pieces

Tomatoes – 3 medium size cut into cubes

Water – 3 cups

Salt to taste

Turmeric powder – 1/4 tsp

Red chilli powder – 1/2 tsp

Lemon juice – 1 tbsp


Ghee – 1 tsp

Oil – 1 tsp

Urad dal – 1 tsp

Cumin seeds – 1 tsp

Mustard seeds – 1 tsp

Fenugreek seeds – 1 tsp

Crushed garlic – 4 pods

Broken red chilles – 6

Curry leaves – 2 springs


  • Clean the spinach leaves and chop it finely. Wash them 2 to 3 times and strain.
  • Wash toor dal and keep it aside. Take a pressure cooker, add dal, spinach, green chillies, tomatoes and onions.
  • Add 2  1/2 cups of water. Pressure cook for 5 to 6 whistles. Let it  cook until spinach and toor dal is completely soft.
  • Allow it to release the pressure. Open the lid and add turmeric powder, salt and red chilli powder.
  • Heat oil and ghee in a pan. Add urad dal and fry for 15 seconds. Add all the remaning talimpu ingredients one by one along with crushed garlic .
  • Fry for 30 seconds. Put the cooked dal in it. Cover and cook for one minute.
  • Remove cover. Adjust the consistecy of dal with remaning 1/2 cup of water and boil for 5 to 6 minutes.
  • Add lemon juice and mix well. Adjust seasoning. Serve hot with boiled rice and potato chips.


You can use moong dal instead of toor dal with chukka koora.

Rasam powder



Oil – 1/4 tsp
Toor Dal – 1 cup
Coriander Seeds – 1 cup
Black Pepper Corns – 1/2 cup
Cumin Seeds – 1/4 cup
Broken Red Chillies – 1 1/2 cups
Curry Leaves – 1 cup


  1. Heat a pan and add 1/4 tsp of oil. Add toor dal and fry for a minute on low flame.
  2. Then add coriander seeds, black pepper corns and cumin seeds. Fry on low flame for two to three minutes.
  3. When they seem to be roasted, add broken red chillies and curry leaves. Fry for two to three minutes till the curry leaves turn crispy.
  4. Switch off the flame. Now let all the roasted spices cool down to room temarature.
  5. Now let all the roasted spices cool down to room temperature.. Then add all the spices in grinder jar and make it a fine powder.
  6. Now, let the powder cool down. Once the powder cools down spoon it care fully into a jar.
  7. Now your rasam powder is ready.


If your rasam powder is a little light in colour then, add half cup of red chilly powder to it.






Toor dal – 3/4 cup

Water – 3 cups


Ghee – 1 tsp

Oil – 1tsp

Crushed garlic – 8

Cumin seeds -1 tsp

Mustard seeds – 1tsp

Curry leaves – few

Onions chopped – 1 medium size

Green chilles – 5 [ sliced ]

Turmeric – 1/2 tsp

Salt to taste


Wash the toor dal under running water.Pour 3 cups of water and boil toor dal until just cooked.

Make sure toor dal is  soft but still holding its shape. Strain the cooked dal and keep aside.

Heat oil and ghee in a pan , add talimpu ingredients in order and fry for 1 to 2 minutes. After this add onions , green chilles, turemeric and salt and stir fry for 2 to 3 minutes till onions are cooked properly.

Add cooked toor dal fry for 5 to 6 minutes on medium flame till dal is completely dry .Make sure dal is cooked well before removing from heat.

Suggestions-  This dal goes well with majjiga pulusu, rasam and steamed rice with a dollop of ghee.Image