CHAMAKURA KADALA PAPPU is a sumptuous, tangy and delicious dal made of colocasia leaf stalks. This is quite an ancient and traditional dal from Telangana region. A great way to make use of stalks which most of the times is discarded, a zero waste recipe.
What is CHAMAKURA KADALA PAPPU ?
CHAMAKURA is a Telugu name of colocasia/taro leaves and where as “KADALU” are it’s stalks. Essentially this dish is a result when elders at home thought of putting a good use of these stalks. We can also add finely chopped colocasia leaves to the dal but as we most of the make stuffed parcels of colocasia leaves known as “CHAMAKURA POTLALU” or “CHAMA AAKU POTLALU” , so we end up using the stalks by adding it to dal. This chamakura kaadala pappu is a hearty and flavorful dish that can be served with rotis or rice.
Is Chamakura kadala pappu a Vegan dish?
Yes, this dish is completely vegan and plant based.
What all ingredients do we need for this Chamakura kadala pappu ?
- Toor dal/Pigeon peas
- Colocasia stalks – You can also use leaves
- Tamarind
- Red chillies
- Curry leaves
- Mustard seeds
- Cumin seeds
- and other basic spices
Colocasia leaves and it’s health benefits
Colocasia or Taro leaves, a tropical plant widely grown in Southeast Asia and Southern India. Taro is also an excellent source of fiber and resistant starch, which account for many of its health benefits, such as improved heart health, blood sugar levels, body weight and gut health. Taro also contains a variety of antioxidants and polyphenols that protect against free radical damage and potentially cancer.
Where have I learnt this recipe?
I have learnt this recipe from my Nanamma(Paternal grandmother), Mother by watching making this. Also check out this traditional recipe from telangana Chamakura potlalu, made of colocasia leaves stuffed with delicious lentil stuffing.
What is Pappu/Indian lentils?
Dal is an Indian version of lentil stew, which is part of daily integral meals. Also this is considered as one of the main sources of proteins for most vegetarians in India. With diversity of India the Dal has many forms across India.
What lentils can I use for this recipe ?
Although we majorly use a combination of Toor and moong dal(pigeon peas and yellow lentils), you can substitute it with other options like Chana dal(Bengal gram dal), Masoor dal(Red lentils). Traditionally only toor dal is used in this recipe, but you can use a mix of toor dal and chana dal too.
Let’s get into the process but before that also check out these traditional dishes from Telangana cuisine.
CHAMAKURA KADALA PAPPU
Equipment
- Instant pot/ Pressure cooker
Ingredients
- 1 cup Toor dal / Split pigeon peas
- 1 cup Colocasia leaf stalks
- ¼ cup Tamarind extract
- 2 Garlic cloves
- 1 tsp Cumin seeds
- 2½ cups Water
For the tempering
- 3 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 4 Whole dry red chillies
- 1 tsp Turmeric powder
- 5 Garlic cloves
- Salt to taste
- 1 sprig curry leaves
Instructions
STOVETOP PRESSURE COOKER METHOD
- In a mortar and pestle add peeled garlic, cumin seeds and slightly crush them to a coarse paste.
- Add the soaked lentils to the pressure cooker along with chopped colocasia leaf stalks, turmeric powder, 2½ cups of water, crushed garlic and cumin seeds and pressure cook for 3 whistles.
- Let the pressure release on its own or slowly release it and then mash the lentils slightly.
- Heat a tempering pan, add oil and once it's hot, add the mustard seeds, cumin seeds.
- When they start spluttering, add curry leaves, dry red chillies and crushed garlic cloves and once they turn golden brown add it to the mashed lentils.
- Add in turmeric powder, chili powder, salt, add water,tamarind extract and cook until the water has been absorbed by half.
- Finally add in chopped cilantro and Serve hot with steamed rice and fryums.
INSTANT POT METHOD
- In a mortar and pestle add peeled garlic, cumin seeds and slightly crush them to a coarse paste.
- Add the soaked lentils to the pressure cooker along with chopped colocasia leaf stalks, turmeric powder, 3 cups of water, crushed garlic and cumin seeds.
- Turn on the pressure cook mode on high pressure for 16 minutes and make sure to close the pressure valve.
- Once the lentils are cooked, let the pressure release on its own or carefully release the pressure manually and slightly mash the lentils using a ladle.
- Heat a tempering pan, add oil and once it's hot, add the mustard seeds, cumin seeds.
- When they start spluttering, add curry leaves, dry red chillies and crushed garlic cloves and once they turn golden brown turn off the add it to the mashed lentils.
- Add in turmeric powder, chili powder, salt, add water, tamarind extract and cook until the water has been absorbed by half.
- Finally add in chopped cilantro and Serve hot with steamed rice and fryums.
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