Chinta Chiguru Pappu (Tender Tamarind Leaves Dal)

Chinta Chiguru Pappu (Tender Tamarind Leaves Dal)

There are some foods no matter how many Indian stores around you cannot find them, usually fall into the category of home/mom made pickles, curry powders but with this trip brought few stuff that don’t fall into the above category. You see there is this huge a big tamarind tree right across my parent’s home, this time got the tender tamarind leaves cut sun dried and sealed in vacuum seal pack. So it was time to make dal with the dried tender tamarind leaves, I was very skeptical since I love Chinta chiguru, to my surprise it just tasted like fresh and also got it natural light green color, so your’s truly was very pleased. So from now dried tender leaves will a part of my trip back to US.
Ingredients
1 cup dried tamarind leaves
1 cup toor dal boiled and mashed into a fine paste
½ cup of tamarind water
1 tbsp ginger garlic paste
Salt
Haldi

For thadhka
1 tbsp urad dal
1 tbsp jeera
1 tbsp mustard seeds
A pinch of hing
8-10 curry leaves

Process
1.In a pan add a tbsp of oil add all the thadhka ingredients, ginger garlic paste when mustard seeds start to splutter add dried tamarind leaves
2.Add tamarind water to the above and allow it to cook covered for about 5 minutes till the leaves turn color. (optionally add water if required to cover the tamarind leaves)
3.Once the leaves have been boiled in tamarind juice add mashed toor dal paste, add salt and haldi.
4.Mix well and allow it to boil for another 6-8 minutes.

Serve with papad and challa mirapakaya along with hot steaming rice or in today case hot phulka’s .