- 1 cup Pigeon Peas (Kandi Pappu, Toor daal)
- 1 cup diced Celery
- 1 Tomato, chopped
- Few Cilantro leaves
- A pinch of Turmeric
- 3 or 4 Green chilies, chopped
- 1 tsp oil
- ½ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- A pinch of Asafetida (Inguva, Hing)
Then add all the chopped vegetables (celery, tomato and green chilies) and mix well. Add turmeric and mix well.
Pour some water, cover and allow the vegetables to cook well.
When the veggies appear to be cooked, add cooked daal and mix well. Add salt as needed.
Keep the pan on low flame for 2 minutes, sprinkle chopped cilantro on top and turn off the flame.
Transfer the pappu to a serving bowl and enjoy with rice or chapathis.