Pappulusu is a simple stew made with toor dal. It is a staple in andhra homes and can be considered a spice less version of sambhar.


Toor dal (kandipappu) – 1 cup (pressure cooked and mashed)

Tomato – 3 (medium size, cut into quarters)

Onions – 1 (large size, cut into quarters)

Green chillies – 5 (slit length wise)

Ginger – 1 inch piece (crushed)

Red chilli powder – 1 1/2 tsp

Tamarind – lemon sized ball (extract juice)

Salt to taste

Butter – 1tsp

Bottle gourd – 8 to 10 pieces peeled and cut into big size pieces

Curry leaves – few

Coriander leaves – 2 tbsp


Ghee – 1 tsp

Oil – 1 1/2 tsp

Mustard seeds – 1/3 tsp

Cumin seeds – 1/4 tsp

Fenugreek seeds – 1/3 tsp

Garlic – 7 to 8 crushed

Broken red chillies – 5 to 6

Curry leaves – few

Sambhar powder – 1/4 tsp (optional) – check out my previous post


  • In a pressure cooker, add mashed dal. Add all the remaning ingredients expect butter. Add 3 cups of water and bring to boil. Then add butter.
  • Check out the seasonings. Close the lid, cook on high flame for up to 2 whistles.
  • Reduce flame and cook for 4 to 5 minutes. Switch off the flame. Allow the pressure cooker to cool down on its own. Open the lid and mix thoroughly.
  • Check out the pappulusu. If pappulusu is thick add more water.
  • Talimpu:  Pre heat oil and ghee in a pan. Add garlic and fry for few seconds. Add mustard seeds and fry for few seconds.
  • Then add cumin seeds, fenugreek seeds. Let it fry  for a few seconds. Add red chillies and sambhar powder. Fry for 1 to 2 seconds.
  • Immediately, add curry leaves. Pour the boiled dal mixture into the talimpu and cover it for few seconds.
  • Remove the cover,  add finely chopped coriander leaves. Simmer for 4 to 5 minutes and turn off the heat.
  • Keep covered until served. Serve hot with hot steamed rice with vadiyalu or appadam.

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