In Andhra Pradesh this preparation is called Chinta Chiguru Pappu, meaning ‘tender tamarind leaves with lentils’. It is a delicious way to include this abundant, natural, medicinal resource in our diets, and thereby quite literally, and practically apply the ancient wisdom of food being one’s medicine!

The preparation:

• In a pot add ½ cup of yellow Mung Dal, 1½ cups of water, a pinch of Turmeric powder, 1 small Onion chopped finely, and 3 Green Chillies. Cook until the Dal is half done.
• Crush by hand 1 cup of tender Tamarind Leaves and add to the Dal. Cover and cook on low heat, stirring occasionally until the Dal is completely cooked and then turn off the heat.
• Heat 1 teaspoon of oil in a pan, add ¾ teaspoon of Mustard seeds and allow to splutter. Then add ½ teaspoon of Cumin seeds, 2 torn dried Red Chillies, 5 crushed Garlic cloves and 2 sprigs of C urry leaves.
• Add salt to taste and the above tempering to the previously prepared Dal mixture. Combine, cook for a minute or two, cover and turn the heat off.

• Serve with hot, freshly cooked millet rice!