Chinta Chiguru Pappu - Lentils Cooked with Tender Tamarind Leaves

Another delicacy from Andhra. ‘Chinta chiguru’ is a telugu word which means tender tamarind leaves. These leaves can be so versatile that they turn out so good when cooked either with vegetables or meat.

These tender leaves, when combined with dal, give a delicate tartness to the dish.
I crave for this dal and would prefer to have any time throughout the year. Unfortunately, these lovely leaves are seasonal and are seen only in early summer.  I remember my grandmother buying a heap of these leaves in the season. She used to sun-dry and pack them for all her daughters.

Ingredients

1 cup tender tamarind leaves
½ cup split yellow moong dal
2-3 green chillies
salt to taste
water as required
For tempering :
1 tsp oil
½ tsp mustard seeds
¾ tsp cumin seeds
2 dry red chillies
4-5 garlic cloves, roughly chopped
few curry leaves

Method:

• Remove the leaves from the stalks and slightly crush the leaves between your palms.
• Wash dal, add sufficient water, tamarind leaves, green chillies and place in the pressure cooker. Cook for 3 whistles.
• Remove the cooker lid (once after the steam is escaped) and mash the dal.
• Heat oil in a small frying pan, add mustard seeds and as they splutter add cumin seeds, garlic, torn red chilles, curry leaves and stir fry for a minute.
• Add this to cooked dal along with salt. Combine well and cook for 1-2 min. Set the consistency as desired.
• Serve with hot rice, papad and with a pinch of love.

Note: Moong dal cooks faster than tur dal. If using tur dal, cook the dal and tamarind leaves separately. This is because, tur dal takes even more time when cooked with any sour ingredient.