Tuesday, March 21, 2006

Cabbage and Carrot Pappu

What does a girl do when she has carrot and cabbage leftover from her cabbage-carrot zhunka recipe? She makes a dal using the leftovers. I couldn't believe how simple it was to make the cabbage-carrot pappu. I should say that Shammi's post on cabbage-potato kootu inspired me a little. I had already "cooked toor dal" in the refrigerator. So putting this together was a snap.

I cooked the toor dal with a pinch each of hing/asafatida, turmeric powder/pasupu podi, black pepper powder, and salt. Here goes the recipe.

Software
---------------
  • 2 cups toordal, cooked
  • 2 cup shredded cabbage (packed)
  • 1 small onion, chopped roughly
  • 3 Indian green chilis/1 jalapeno
  • 1 lime sized tamarind, soaked and pulp squeezed
  • 1 tsp turmeric powder
  • 1 tsp sambhar/rasam powder
  • 1 tsp mustard seeds/aavalu/rai
  • 1 tsp cumin seeds/jeelakarra/jeera seeds
  • 1 sprig curry leaves/karivepaaku/kadi patha, chopped
  • 1 dried red chili, broken into pieces
  • 1 pinch asafatida powder/inguva/hing
  • 2 tsp extra virgin olive oil/or your favorite oil
  • salt, to taste
  • coriander leaves, to garnish

Hardware
---------------
  • Pressure cooker to to cook the toor dal
  • Saucepan
  • small fry pan/kadai for the tempering
Method
---------------
  • Put the saucepan on medium-high heat, add 1 tsp of oil. Add the onions, chilis fry until they are translucent.
  • Add the cabbage and cook for about 5-7 min or until cooked. Add the turmeric powder
  • Add the cooked toor dal and stir until dal is heated through and is mixed in with the cabbage. Add the tamarind paste/pulp.
  • Add salt and the sambhar/rasam powder and stir. Take the dal off the heat.
Tempering/Tada/Popu
-------------------------
  • Heat the 1 tsp oil in very small fry pan.
  • Add the broken red chili pieces, jeera and mustard seeds. After they pop, add the asafatida powder.
  • Add the chopped curry leaves and turn off heat.
Add the tempering to the prepared dal above. Add chopped coriander leaves at the end.

Serving Suggestion: Serve hot with rice,puri,chapathi or paratha.

9 Comments:

At March 21, 2006 6:36 PM, Blogger Ashwini said...

Hey pretty creative. Btw wanted to tell you this..love the software/ hardware idea.

 
At March 21, 2006 7:58 PM, Anonymous Lera said...

Wow, delicious looking pappu, another Andhra recipe blog ,I would love to visit again ...:)
Hi cooking medley, have added you to my blog list.

 
At March 21, 2006 9:25 PM, Anonymous Annita said...

Gosh..Wonderful recipe!!!
I'm visiting your blog for first time and it's really really god..I love ur penne pasta too much..got to try it out!!

 
At March 21, 2006 10:56 PM, Blogger Santhi said...

The very first dal I made after coming to US was cabbage dal. This totally made me nostalgic about my school days...

 
At March 22, 2006 10:05 AM, Blogger Kitchenmate said...

cooking up with the leftovers can be fun and gives us lot of ideas to try out. looks yummy:)

 
At March 22, 2006 6:24 PM, Blogger Luv2cook said...

Ashwini:

Thank you!

Lera:

Thanks. I have added you to my blog roll also.

Annita:

Let me know how the penne turns out.

Santhi:

Cool..I hadn't heard of anyone that made this before :).

KM:

Thank you for your comments.

 
At March 23, 2006 9:40 AM, Blogger KrishnaArjuna said...

Pappu with carrot and cabbage :-0
Never thought of this combination. Looks delicious!!

 
At February 27, 2008 12:01 PM, Anonymous Anonymous said...

Hi L2C

I like your IT mixed recipe way. You might want to replace "Method" with "Algorithm" :)

Lakshmi

 
At March 15, 2008 5:15 PM, Blogger Ramki said...

Hi,
Am blogging your Pappu as a model recipe in the 1001 Andhra curries cookbook at http://ramkicooks.blogspot.com/

/Thanks

 

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