{"id":636,"date":"2006-11-14T15:06:40","date_gmt":"2006-11-14T23:06:40","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2006\/11\/14\/dondakaya-pappu-tindora-dal\/"},"modified":"2008-04-06T16:44:25","modified_gmt":"2008-04-06T23:44:25","slug":"dondakaya-pappu-tindora-dal","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2006\/11\/14\/dondakaya-pappu-tindora-dal\/","title":{"rendered":"Dondakaya Pappu (Tindora Dal)"},"content":{"rendered":"

I have postponed blogging about this recipe as long as I could. A dal with Tindora (Dondakaya<\/em>) and toordal – it may sound preposterous and audacious, but people do prepare it in Andhra (Nandyala), and there are some who like it. In case of me, I like it mainly because everything Indian is precious to me now.:) <\/p>\n

If you are one of those who would cook tindoras in a pressure cooker or by adding water to the curry, then you might like this traditional Andhra tindora dal recipe as well. Tomato dal with tindora touch is what this tindora (dondakaya<\/em>) pappu is. <\/p>\n

\"Green
\nGreen Chillies, Toor Dal, Tindora (dondakaya)<\/small><\/center><\/p>\n

Recipe:<\/strong><\/p>\n

Cut:
\n10 tindoras (dondakayalu<\/em>), cut thinly crosswise, like coin shape
\n(Discard red colored, ripe flesh ones)<\/small>
\n10 to 12 green chillies – finely chopped
\n1 medium sized onion – cut into chunks
\n1 medium sized tomato – cut into small pieces<\/p>\n

Pressure Cook:
\nIn a pressure cooker, take 4 fistfuls of toor dal and wash them first. Add the cut vegetables, ¼ teaspoon of turmeric, tablespoon of tamarind pieces and 2 cups of water. Cover and pressure-cook till two or three whistles. Turn off the heat and wait for the pressure to go off. When all the valve pressure is released, open the lid. Add about ½ teaspoon of salt. With a wood masher, mash the dal to smooth consistency.<\/p>\n

Do the popu or tadka<\/a><\/em>:
\nIn a dal-pot, heat a teaspoon of peanut oil. Add and toast 6 each-curry leaves and dried red chilli pieces, one teaspoon each of- minced garlic, urad dal, cumin and mustard seeds – in the order mentioned. When mustard seeds start to dance, quickly add the mashed dal from pressure cooker and mix. Cover with a lid and let it sit for few minutes for flavors to mingle well. <\/p>\n

Serve:
\nServe a big serving spoon size rice on a plate. With similar kind of spoon, serve dal. Sprinkle one teaspoon of ghee. Mix rice, dal and ghee with hand. Shape into small ping-pong shaped rounds. Like a truffle, savor each round. A curry, pickle or papadam on the side not only enhances this experience a lot, this is how the rice-dal combo is eaten in many Andhra households. <\/p>\n

\"\"
\nTindora (Dondakaya) dal mixed with rice and on the side tindora curry<\/a>. A glass of tomato rasam<\/a> and a glass of buttermilk (not in the picture) – Our meal today<\/small><\/center><\/p>\n","protected":false},"excerpt":{"rendered":"

I have postponed blogging about this recipe as long as I could. A dal with Tindora (Dondakaya) and toordal – it may sound preposterous and audacious, but people do prepare it in Andhra (Nandyala), and there are some who like it. In case of me, I like it mainly because everything Indian is precious to […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,51,8],"tags":[],"class_list":["post-636","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-dondakayatindora","category-toor-dal"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/636","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=636"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/636\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=636"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=636"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=636"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}