Friday, 16 July 2010

Kandi pappu thalimpu (Toor daal curry)

This is another tasty yet simple recipe introduced to me by my Athamma (mother-in-law).

Kandi pappu thalimpu


Toor Dal (Kandipappu) – ½ cup
Water - ¾ th cup
Onion – 1 Chopped into small pieces

For coconut powder
Dry Coconut grated or chopped - 1/4 cup
Corriander powder - 1 tsp
Garlic cloves - 3-4
Chilli powder - 1 tsp

Grind all the ingredients into fine powder.
For seasoning
Curry leaves
Oil – 2 tbsp
Mustard + Cumin seeds.


Soak the dal for 30 min and cook till just done. Most important thing for this recipe is, should not over cook the da1.

Drain the excess water if any.

Cooked daal

Never throw away the water in which veggies or dals are boiled as it contains water soluble nutrients. If you have to do so, then don’t discard the water, instead use the water in curries, soups or to mix chapatti dough.

Take a kadai, heat it with oil. Check the heat and add mustard, cumin seeds and curry leaves.

When they start splatter, add onion, salt and fry until the onion becomes translucent.

Add the boiled dal and fry for 2 more minutes until it looses the moisture. Finally sprinkle the coconut powder and remove from the fire.

Serve with roti or rice.

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