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Chukkakura Pappu

Author: Pavani
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course: Side Dish
Cuisine: andhra
Servings: 46 serving


  • 1/2 cup Toor dal
  • 1 Onion – medium, chopped
  • 2 Tomato – finely chopped
  • 2 chilies Green – slit
  • ½ tsp chili powder Red
  • ¼ tsp Turmeric
  • to taste Salt

For tempering:

  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 , half chilies Dry red – broken into
  • 8 Curry leaves


  • Cook toor dal in a pressure cooker until very soft and mushy. Keep aside.
  • In a medium sauce pan, heat 2tsp oil, add the tempering ingredients in the order listed and once the seeds start to splutter, add onions and green chilies. Sauté until onions are translucent.
  • Next add chopped tomatoes, cover and cook till they turn mushy.
  • Next add the chopped sorrel spinach and cook till the leaves wilt.
  • Add red chili powder and salt.
  • Finally add the cooked dal, mix well and simmer for 3-4 minutes for the flavors to mingle. Add water if dal seems too thick while cooking.


Serve with hot steamed rice and a dry curry of choice. I served with some vankaya kura (eggplant curry). Comforting meal any time of the day.
Sending this over to Aipi's "Bookmarked Recipes-Every Tuesday" event.