🇮🇳 Indian Vegetarian

Vankaya Pappu

Name: Vankaya Pappu
Prep time: 14 min
Cook time: 28 min
Total time: 42 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1, finely chopped Onion; 3, chopped Tomato; 2 Green Chili; 1 tsp Cumin Seeds; 2 tbsp Ghee; 1/2 tsp Turmeric Powder; 1 cup, rinsed Yellow Lentils (Toor Dal); 2 medium (300 g), cubed Eggplant

🇮🇳 Indian

Eggplant cooked into dal till it dissolves, Telugu genius. The everyday pot of gold that anchors every Indian thali. Pour over rice or dunk rotis straight into the bowl.

Prep 14 min Cook 28 min Serves 3 Easy

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Onion1, finely chopped
Tomato3, chopped
Green Chili2
Cumin Seeds1 tsp
Ghee2 tbsp
Turmeric Powder1/2 tsp
Yellow Lentils (Toor Dal)1 cup, rinsed
Eggplant2 medium (300 g), cubed

Optional extras

Fresh Cilantro2 tbsp, chopped

Instructions

1
Wash the eggplant, soak 30 minutes if you have time, then boil with turmeric and a drop of oil till it turns creamy.
2
Beat the dal with a wire whisk until silky, adding hot water to a pouring consistency.
3
For the tadka, bloom cumin in ghee with dried red chilies until they swell and darken.
4
Fry tomato with the yellow lentils (toor dal) until it collapses into the fat, then pour the whole thing over the simmering dal.
5
Taste for salt and sourness; a squeeze of lemon at the end makes the dal taste of itself, only louder.

Chef's tip

Resting the finished dish for five minutes off the heat lets the spices settle and deepen.

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Watch how it's made

Video: Vankaya pappu# వంకాయ పప్పు #tasty traditional recipe#plan your meal plate healthy and tasty. · on YouTube