- 1.5 tablespoon sesame oil (Indian gingely oil)
- 12 cloves Indian small garlic (If big use 6 cloves, chopped)
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon asafoetida
- 2 sprigs curry leaves
- 1/2 cup onions, finely chopped
- 1/2 cup tomato, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon sambar powder
- 1 teaspoon salt
- 2 green chillies, sliced
- 3 cups chopped greens
- half a goose berry size tamarind (soak in 1 cup of water and extract pulp)
- 1/2 teaspoon jaggery
- 1/2 cup toor dal
- 1 teaspoon ghee (optional)
- Cook 1/2 cup of toor dal with 1.5 cups of water in a pressure cooker for about 5 whistles. Let the pressure settle. Open the cooker and slightly mash the dal. Set aside.
- Heat sesame oil in a pan / kadai and add in the whole garlic. Fry on a low flame for 3-4 minutes. Low flame is key so the garlic cooks through inside.
- When the garlic is brown / almost burnt, set aside on a plate to cool.
- In the same pan, use the remaining oil, add in the mustard seeds and cumin seeds. Add in the asafoetida and curry leaves. Let the mustard seeds crackle. Add in the chopped onions. Saute the onions till its nice and brown.
- Add in the chopped tomatoes and cook till the tomatoes are juiced down. Add in the turmeric powder, sambar powder and salt. Add in the green chillies.
- Once the tomatoes are soft and cooked down, add in the chopped greens.
- Add in the tamarind pulp. Add in half a teaspoon of jaggery. Let it simmer for 7-8 minutes.
- Add in the cooked toor dal and simmer the dal for a minute more. Remove from heat and add in the fried garlic.
- Garlic Pappu is ready. Serve with rice and ghee.
Any Indian green like amaranthus, palak or the Tamil siru keerai works well in this recipe.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: South Indian
Keywords: garlic pappu