Munagaku podi pappu Kura is a humble flavorful curry made of drumstick leaves and lentils. Podi pappu is a traditional dish made in Telugu-speaking regions, and the flavor profiles may vary with region. But the essence of podi pappu, that is each grain of dal to keep separate remains the same. Every bite into toor dal along with the earthy greens, the crunch, and flavors from garlic makes this curry absolutely delicious. It pairs well with rice as well as roti or paratha.
In the Telangana region, we add lots of garlic to this dish, as it helps in balancing the strong earthy taste and flavor of greens. This recipe is passed down by my Mother-in-law and she prepares this dish using chennangi aaku/kasivinda aaku that is prominently found in the Telangana region. Every year when I receive my parcel from India, my Mother-in-law sends some shade-dried chennangi aaku. Once the leaves are cleaned and dried indoors, they stay good for a year.
Now staying in a foreign country, these kinds of native greens aren’t found easily. So I tried to use the drumstick leaves or moringa instead, as they have the same flavor and essence similar t0 Chennangi aaku. I always keep stock of drumstick leaves stock in my pantry either fresh or dried. I usually air dry them indoors and store them in an airtight container. My husband is very fond of chennangi aaku podi pappu Kura, I just used moringa leaves instead and voila it was an instant hit. What makes this humble dish stand out is the strong flavor of garlic cloves, so don’t skip on these.
Let’s get into the recipe now but before that also check out these traditional recipes
MUNAGAKU PODI PAPPU KURA
Ingredients
- 1½ cup Moringa leaves air dried
- ¾ cup Toor dal / Split pigeon peas
- 10 cloves Garlic
- 3 Whole dry red chillies
- 1 tsp Turmeric powder
- 1½ tsp Red chilli powder
- Salt to taste
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 sprig Curry leaves
- 4 tbsp Cooking oil
Instructions
- Wash and soak the toor dal in warm water for about 30 mins.
- Soak the moringa leaves in 2 cups of water if you're using dried moringa leaves. Note : If you are using fresh leaves you can just wash the separated leaves and use them.
- Heat a medium size stock pot and add oil enough for tempering, once its hot add in the mustard seeds, cumin seeds, torn red chillies, curry leaves and let them crackle.
- Time to add in peeled whole garlic cloves (do not chop them) and fry them until they turn golden brown.
- Now add the moringa leaves and fry them until raw leafy smell goes off.
- Add the soaked dal discarding the water to the pot and give it a good mix.
- Now add in 2 cups of water, turmeric powder and give it a good mix. Cover and cook for 5 min on medium flame.
- Now add in red chili powder and give it a good mix. Cook until the dal is half cooked, they turn translucent yet stay firm.
- Now add in salt to taste and cover the pot and let it simmer for more 5 mins.Dal should be cooked yet firm and when pressed soft and mushy.
- Serve the hot munagaku podi pappu kura with some rice or roti.
Notes
- Do not skip on soaking the lentils, it helps in cooking the dal fast.
- Moringa or drumstick leaves can be substituted with kale, amaranth, fenugreek etc.,
