Chinta Chiguru pappu: Chinta Chiguru/ tender tamarind leaves are one of the good things summer brings in. There are quite a few recipes using these tender tangy leaves and one among them is the Dal made of chinta chiguru/tender tamarind leaves. So, this week when you hit the market and see these, do get your hands on them to make a yummy Dal. Meanwhile, check out the recipe to make Tamarind leaves Dal.
- Chinta chiguru: 50 grams
- Onion: 1 chopped
- Toor dal: 1 cup
- mustard seeds: 1/4 of a teaspoon
- Asafoetida: 1/4 of a teaspoon
- Cumin seeds: 1/4 of a teaspoon
- Fenugreek seeds: 4 to 5
- Curry leaves: few
- Green chili: 2 slit into two
- Turmeric: 1/4 of a teaspoon
- Red chili powder: 1/4 of a teaspoon
- Dry red chili: 2
- Salt: To taste.
Step by Step process to make chinta chiguru pappu:
The tender tamarind leaves come with little branches, and the recipe does not require them. To get rid of the branches, rub a handful of them in between your palms. This helps separate the leaves from the little branches. Separate the branches from the leaves and rinse them well.
Keep all the ingredients ready:
Take a pan, heat some oil and add the mustard seeds, cumin seeds, fenugreek seeds, asafoetida and let them sputter.
Once done, add curry leaves, slit green chilis and dry red chilis.
To the pan, now add onions and saute them well.
Once the onions turn brown, add turmeric powder, red chili powder and rinsed tender tamarind leaves.
Saute them well till the oil separates and then add in the cooked toor dal.
Add required amount of water and salt and bring the dal to a boil or till it comes to the required consistency.
And the chinta chiguru pappu/ tender tamarind leaves dal is ready. Serve it with steamed rice and a dollop of ghee.
For more Dal recipes Check out: Mango Dal / Mamidikai Pappu recipe