Thelaga Pindi Kura
This thelagapindi kura is a nutritious and delicious Andhra side dish made with telagapindi and toor dal. Serve with rice and ghee.
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Ingredients
- 3 cups Water, divided
- ½ cup Toor Dal or Masoor dal
- 1 cup Thelagapindi/ defatted sesame seed cake powder
- To taste Salt
For Tempering:
- 1 tablespoon Oil
- 1 teaspoon Urad dal
- 1 teaspoon Chana dal
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 2 Dry red chili
- 2~3 Green chilies, finely chopped
- 8~10 Curry leaves
Instructions
- If using toor dal, then soak them in water for about 30 minutes. This will reduce the cooking time significantly. There is no need to soak, if using red lentils.
- In a medium size saucepan, combine 2 cups of water and the dal. Bring to a boil on medium heat, lower the heat and simmer till the lentils are tender, but not mushy. Take about 15~20 minutes for masoor dal and 25~30 minutes for toor dal. Drain and set the cooked lentils aside until ready to use. Reserve the cooking liquid to use as stock in soups or pulusu.
- In the same medium size saucepan, bring the remaining 1 cup of water to a boil. Add salt to taste. Slowly stir in thelaga pindi and mix well until cooked through. It takes about 3~4 minutes to absorb all the water and get thick. Take the saucepan off the heat and keep aside.
- Heat oil in a nonstick pan on medium heat, add chana dal, urad dal, cumin & mustard seeds and dry red chilies. Once the seeds start to splutter, add green chilies and curry leaves, cook for 1 minute. Then add the cooked lentils and thelaga pindi mixture. Mix well and season with salt. Cook for 4-5 minutes, stirring occasionally until the mixture dries up and cooked through. Serve with steamed rice.
Notes
- You can cook the dal in the pressure cooker, may be one whistle in the pressure cooker. Make sure that the lentils hold shape and do not get mushy.
- If using toor dal, then soak it in water for at least 30 minutes to expedite the cooking process. You can skip the soaking step for masoor dal since it cooks much faster.
- Reserve the lentil cooking water to use as stock in soups or pulusu.
- You can skip the lentils and make this recipe with vegetables. Carrot, cabbage, bottle gourd, amaranth greens (thotakura) all taste great with telagapindi.
- Though this thelaga pindi kura is best served warm, leftovers can be stored in the fridge for up to 2 days.
Nutrition
Calories: 145kcal | Carbohydrates: 17g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 101mg | Potassium: 15mg | Fiber: 5g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 43mg | Calcium: 34mg | Iron: 1mg
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