Ragi sangati with pappu (finger-millet ball and dal)
17.3850° N, 78.4867° E · Hyderabad, Telangana
Before you start
- Servings
- 4
- Total time
- 1 h 10 min
- Ragi flour (finger millet) · 200 g
- Rice, raw milled (biyyam) · 100 g
- Toor dal (kandi pappu) · 150 g
- Turmeric powder (pasupu) · 1 g
- Tamarind pulp (chintapandu) · 15 g
- Onion (ullipaya) · 100 g
- Green chilli · 2 pieces
- Garlic (vellulli) · 12 g
- Sesame oil (nuvvula noone) · 15 ml
- Mustard seeds (aavalu) · 2 g
- Cumin seeds (jeelakarra) · 2 g
- Dry red chilli (endu mirchi) · 2 pieces
- Curry leaves (karivepaku) · 1 piece
12 stops
Pressure-cook the rinsed toor dal with 450 ml water and the turmeric for four whistles, about fifteen minutes, then let the pressure drop on its own.