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1 Medium Sized Kandi Pappu (Toor Dal/ Yellow Lentils)

1/4 Teaspoon Turmeric

¾ Teaspoon Redchilli Powder

½ Teaspoon Salt or to taste

2 Medium sized Onions Sliced

2 Small Greenchilli Slit lenthwise or to taste

¼ Shahijeera

2 Cloves

4 Whole Cardamoms

1 inch Cinnamon

10 – 12 Kebabcheni (Thoka Miriyalu)

2 Bay Leaves

1 Teaspoon Coriander Powder

1 Teaspoon Ginger Garlic Paste

1 Teaspoon Pudina

10 Curry leaves

1 Tablespoon Fresh Coriander Leaves

2 Tablespoons oil

Cooking Procedure


Wash the dal, add 3 cups water to it. Cook it on medium high heat adding turmeric. When the dal starts boiling reduce the flame to cook it on medium to low heat. When the dal is ¾th cooked turn off the heat and keep it aside.


Add oil to kadai (pan), on medium heat add Shahijeera, Cloves, Whole Cardamoms, Cinnamon, Kebabcheni, Bayleaves. Mix well. Saute for 10 seconds and add Curry Leaves, Slit Green Chillies, and Onions. Cook till onions turn light brown. 


Reduce the heat to low, add chopped Mint Leaves, Ginger Garlic Paste, Red Chilli Powder, mix well and add Cooked Dal.


Add salt, check for consistency and add water accordingly.  When dal starts to boil add coriander powder, and cook for 8 – 10 mins. Dal should not become very mushy for this recipe.


Add fresh coriander leaves and turn off the heat. Serve hot with rice/ roti.


Dal can be initially cooked in pressure cooker too. Cook dal for just 1 whistle on medium to high heat


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