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Thelaga Pindi Kura Yum
Thelaga Pindi Kura
Course side dish
Cuisine andhra
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
  • 1 cup Thelaga Pindi
  • ½ cup Toor Dal Masoor dal / Red
  • to taste Salt
For Tempering:
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili Dry
  • 2 chilies Green – finely chopped
  • 8 – 10 Curry leaves
Course side dish
Cuisine andhra
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 1 cup Thelaga Pindi
  • ½ cup Toor Dal Masoor dal / Red
  • to taste Salt
For Tempering:
  • 1 tsp Urad dal
  • 1 tsp Chana dal
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 red chili Dry
  • 2 chilies Green – finely chopped
  • 8 – 10 Curry leaves
Thelaga Pindi Kura
Instructions
  1. Cook dal until tender but not mushy. Dal should hold shape, may be one whistle in the pressure cooker. Alternately you can cook in open pot for 10-12 minutes. Since masoor dal cooks very quickly, cook for 6-8 minutes only. Set aside.
  2. In a medium sauce pan, bring 1 cup of water to a boil. Add salt to taste. Slowly stir in thelaga pindi and mix well until cooked through. This happens very fast, so keep an eye on it. Keep aside.
  3. Heat 1tbsp oil in a nonstick, add the tempering ingredients and once the seeds start to splutter, add the cooked dal and thelaga pindi. Mix well and season with salt. Cook for 4-5 minutes, stirring occasionally until the mixture dries up and cooked through.
  4. Serve with steamed rice.
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