Masoor Dal Curry (Pappu)

When amma started using masoor dal (red lentils) for pappu, we used to be fascinated as to how it can change colour while cooking. When I started cooking after marriage, this used to be a regular as it is very easy to prepare and also requires less ingredients.

Masoor Dal Pappu 1


Masoor Dal: 1 cup

Turmeric Powder: 1/4 teaspoon

Oil: 1 tablespoon

Shallots: 10; roughly sliced

Garlic: 3 flakes; chopped finely

Fresh Green Chillis: 3; finely chopped (adjust as per taste)

Salt: as per taste

Cumin Seeds: 1/2 teaspoon

Mustard Seeds: 1/2 teaspoon

Coriander Leaves: 1 tablespoon finely chopped leaves

Curry Leaves: 1 twig

Masoor Dal Pappu 2


1. Cook masoor dal with sufficient amount of water (Do not add excess water as it reduces the taste of the dish).

2. Heat oil in a heavy bottom wok. Add mustard seeds, cumin seeds and let them splutter. Add curry leaves and sauté for few seconds.

3. Add sliced shallots, finely chopped garlic and chillis. Sauté till onions turns transparent.

4. Add cooked dal, turmeric powder and salt. Combine well. Cook on medium heat till the raw smell of turmeric is gone.

5. Add the chopped coriander leaves, combine well and remove from heat. Serve hot with plain white rice or chapti or roti.


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