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Tamarind Leaf Dal

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!

Tamarind Leaf Dal

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.

Tamarind Leaf Dal

  • Serve with hot, freshly cooked millet rice!
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