A classic Andhra Pradesh recipe! Munagaku (Drumstick leaves) and Pappu (Lentil soup) is a traditional and nutritious dish made with drumstick leaves, lentils, and spices. Here's a simple recipe to make Munagaku Pappu in Andhra style: Ingredients: - 1 cup toor dal (split red gram) - 2 cups water - 1 cup munagaku (drumstick leaves) - 1 onion, chopped - 1 garlic clove, minced - 1 teaspoon mustard seeds - 1 teaspoon cumin seeds - 1/2 teaspoon turmeric powder - 1/2 teaspoon red chili powder - Salt, to taste - 2 tablespoons oil Instructions: 1. Wash and soak the toor dal in water for about 30 minutes. Drain and set aside. 2. Heat oil in a pan and add mustard seeds, cumin seeds, and chopped onion. Saute until the onion is translucent. 3. Add the minced garlic and saute for another minute. 4. Add the munagaku leaves, turmeric powder, and red chili powder. Saute until the leaves are wilted. 5. Add the soaked and drained toor dal, salt, and 2 cups of water to the pan. Bring to a boil, then reduce the heat and simmer until the dal is cooked. 6. Serve the Munagaku Pappu hot, garnished with chopped fresh cilantro or a dollop of ghee, if desired. Tips: - Use fresh munagaku leaves for the best flavor and texture. - Adjust the amount of chili powder to your desired level of spiciness. - You can also add other ingredients like tomatoes, potatoes, or vegetables to the dal for added flavor and nutrition. Enjoy your delicious and nutritious Munagaku Pappu!
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A classic Andhra Pradesh recipe! Munagaku (Drumstick leaves) and Pappu (Lentil soup) is a traditional and nutritious dish made with drumstick leaves, lentils, and spices. Here's a simple recipe to make Munagaku Pappu in Andhra style:
Ingredients:
- 1 cup toor dal (split red gram)
- 2 cups water
- 1 cup munagaku (drumstick leaves)
- 1 onion, chopped
- 1 garlic clove, minced
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons oil
Instructions:
1. Wash and soak the toor dal in water for about 30 minutes. Drain and set aside.
2. Heat oil in a pan and add mustard seeds, cumin seeds, and chopped onion. Saute until the onion is translucent.
3. Add the minced garlic and saute for another minute.
4. Add the munagaku leaves, turmeric powder, and red chili powder. Saute until the leaves are wilted.
5. Add the soaked and drained toor dal, salt, and 2 cups of water to the pan. Bring to a boil, then reduce the heat and simmer until the dal is cooked.
6. Serve the Munagaku Pappu hot, garnished with chopped fresh cilantro or a dollop of ghee, if desired.
Tips:
- Use fresh munagaku leaves for the best flavor and texture.
- Adjust the amount of chili powder to your desired level of spiciness.
- You can also add other ingredients like tomatoes, potatoes, or vegetables to the dal for added flavor and nutrition.
Enjoy your delicious and nutritious Munagaku Pappu!