Chukkakura Pappu
Chukka kura pappu is a traditional Andhra style dal made with sorrel leaves or chukkaku. A comforting dish that is great to serve with rice.
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Ingredients
- ½ cup Moong dal*, rinsed and drained
- 1½ cups Water
- 1 tablespoon Oil
- ½ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 1 Dry red chilies, broken
- ⅛ teaspoon Hing/ Asafetida
- 6~8 Curry leaves
- 2 Green chilies, slit
- 3 cups Chukkakura leaves, chopped
- 1 Medium Tomato, finely chopped
- ¼ teaspoon Turmeric
- To taste Salt
Instructions
- Combine dal and water in a pressure cooker. Cook until dal is very soft and mushy. I cook in the Instant pot for 8 minutes on high pressure. Keep aside.
- In a medium size pan on medium flame, heat oil. Add mustard & cumin seeds, dry red chilies and cook till the seeds start to splutter. Add hing, curry leaves and green chilies. Cook for 1 minute.Add the chopped chukka kura leaves and cook till wilted, about 3~4 minutes.
- Next add tomatoes and turmeric and salt. Cook till they turn mushy, about 3 minutes. Add cooked dal and mix well. Stir in some water if dal looks too thick. Simmer for 3-4 minutes for the flavors to mingle. Serve hot with rice or roti.
Video
Notes
- Sub moong dal with either toor dal or masoor dal in the recipe.
- If you are using toor dal, then you can also use onion. Simply sauté them before adding the greens.
- Chukka kura is a slightly sour tasting green. If you want to enjoy the taste of the greens even more, omit the tomato.
- Also you can make the dal taste even more sour by adding about 1 teaspoon of tamarind paste.
Nutrition
Calories: 95kcal | Carbohydrates: 13g | Protein: 5g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 71mg | Potassium: 140mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1656IU | Vitamin C: 29mg | Calcium: 32mg | Iron: 1mg
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