Kandipappu Kattu or Pigeon Peas Curry is a traditional dish from Andhra Cuisine, eaten with pickled indian gooseberry and it tastes divine!! It is a very spicy daal and the sourness the gooseberry offsets the spice and acts as a body coolant too. This dish is prepared during monsoons as it compliments well with the weather. My granny used to make this daal using the fresh pigeon peas which are available during monsoons as whole pods, like our green peas. It brings back my childhood memories of how we used to peel the pigeon pea pods as a family ritual.
Prep Time 15 mins
Cook Time 15 mins
1 cup split pigeon peas soaked
Red chilies 10
Two onions sliced into chunks
Shallots 8-9 Nos.
Garlic Pods 4-5 nos.
Jeera 1/2 tbsp
Mustard for tempering
Curry leaves Turmeric
And oil for tempering
1. Cook pigeon peas till soft and done and leave it aside to cool.
2. Take the sliced onions, red chilies 7 (de-seed the red chilies), garlic and jeera in a blender jar and grind them to paste.
3. Heat oil in a pan add mustard seeds, three red chilies, and curry leaves. Shallots..
4. Once sauteed add the onion paste and little turmeric and let it cook, until the raw smell of the onion is cooked out.
5. Add the cooked dal to a mixer jar and grind it to a smooth paste..this gives the creamy texture to this daal.
6. Add this daal paste to the masala that’s cooking, add salt and some water and adjust the consistency. Cook it for 10 mins.
Serve it with hot ghee rice and Pickled Indian Gooseberry.