sorakaya pappu is made with toor dal alone, but i don’t like the quality of toor dal available in Singapore, so I use a mixture of toor dal and moong dal, you can use any dal of your choice. Adding even little moong dal gives a good taste to the sorakaya pappu. You can even cook green chilies along with dal, but I add them during tempering, so that I can set aside my kids portion before adding chili. Adding tamarind to the tempering gives a good tamarind flavour to the dal that doesn’t come when cooked together with dal. related recipe : sorakaya kootu for more andhra pappu recipe , checkgongura papputomato pappumoong dal recipepalakura pappubeerakaya pappugummadikaya pappu
How to Make Sorakaya Pappu or Anapakaya Pappu
- Pressure cook dal and anapakaya pieces with 1 1/2 cups water for 2 whistles.
- When the pressure goes off, add salt and mash it.
- Temper with tempering ingredients.
- Pour the tamarind juice or paste to the pan and allow to bubble.Off the stove.
- Add it to the anapakaya pappu and mix well. you can smell the tamarind so good. Related Recipes
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