Begin by crushing the tender tamarind leaves, eradicating the stems, and giving them a great wash. Guarantee they’re well-drained.

In a stress cooker, take 1 cup of purple gram (tuvar dal) and wash it completely (1-2 instances).

Now, add 1/2 tsp of cumin seeds, 1/4 tsp of fenugreek seeds, 1/2 tsp of turmeric powder, 2 cups of water, 5-6 inexperienced chilies, and 1/2 tsp of oil. Seal the cooker and prepare dinner for 2-3 whistles.

As soon as the stress cooker has cooled down, open the lid and gently smash the cooked dal.

Add salt to style, 1/2 tsp of chili powder, and a bit of water to attain your required consistency. Combine nicely.

Let’s transfer on to making ready the tempering:

Warmth 1 1/2 tbsp of oil in a pan.

Add 1/2 tsp of mustard seeds, 1/2 tsp of cumin seeds, 2-3 dried chilies, 4-5 cloves of floor garlic, 1 diced onion, and 1/4 cup of curry leaves. Sauté till the onions are cooked.

Now, introduce the tender tamarind leaves to the tempering. Proceed to prepare dinner till the leaves change colour and develop into tender.

The tempering is now prepared.Mix the cooked dal with the tempering and alter the consistency with extra water as wanted.

Enable it to simmer for a few minutes.

Lastly, sprinkle some recent coriander leaves, and your mouthwatering dish of tender tamarind leaves dal, or chinta chiguru pappu, is able to be served. Take pleasure in!