Pelli Bhojanam Pappu

Wedding-style thick toor dal with jaggery touch and ghee tempering. Served first in AP weddings.

Time 35 min · Serves 6 · 360 kcal · All AP, Andhra Pradesh

Ingredients

Garnish

• Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)

Main

• Ghee — 100 g (whole)
• Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
• salt (optional) (whole)
• onion — 2 piece (chopped)
• Garlic — 1 tsp (ground)
• Jaggery — 100 g (whole)
• Ginger — 1 tsp (ground)
• coriander powder — 1 tsp (ground)
• Tomato — 2 piece (chopped)
• Toor Dal — 100 g (whole)
• Turmeric Powder — 0.5 tsp (ground)

Tempering

• Mustard Seeds (Black) — 1 tsp (whole)
• Coconut Oil — 2 tbsp (whole)
• Curry Leaves — 8 piece (ground)
• Urad Dal — 1 tsp (whole)

Method

1. Wash and prepare all ingredients for AP Pelli Bhojanam Pappu. Chop vegetables, marinate protein if needed.
2. Heat oil in a kadhai or heavy-bottomed pan. Add tempering spices — let them splutter.
3. Add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste, sauté for a minute until raw smell disappears.
5. Add tomatoes and cook until oil separates from the masala.
6. Add dry spice powders — turmeric, red chilli, coriander powder. Mix well.
7. Add the main ingredient. Mix well and coat with masala.
8. Add water as needed. Cover and cook on medium flame until done.
9. Adjust salt and spices. Garnish with fresh coriander leaves. Serve hot.

Common questions

How many calories in one plate of Pelli Bhojanam Pappu?

360 kcal per plate.

How much cooking time?

35 min — 10 min prep, 25 min cooking.

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