Andhra Royyala Pappu

In a pressure cooker, boil the split pigeon peas with half of the turmeric powder and a drop of oil until completely soft and mushy (about 4 whistles). Whisk well and set aside.

In a wide pan or kadai, heat the cooking oil over medium heat.

Add the mustard seeds and cumin seeds. Allow them to splutter. Toss in the fresh curry leaves and slit green chillies.

Add the finely chopped onions. Sauté until the onions turn a deep golden brown.

Stir in the ginger garlic paste and cook for an additional minute until the raw garlic aroma dissipates.

Add the marinated prawns to the pan. Roast them on medium-high heat for 2-3 minutes until they curl slightly and turn pink.

2–3 min

Lower the heat. Add the chopped tomatoes, red chilli powder, remaining turmeric powder, and salt. Cook until the tomatoes are mushy and oil begins to separate from the masala.

Pour the tamarind extract into the prawn masala. Let it simmer for 2 minutes to cook out the raw tamarind flavor.

2 min

Pour the pre-cooked, whisked dal into the pan. Stir thoroughly to combine the spicy prawn gravy with the lentils.

Add a splash of water if the consistency is too thick. Bring the entire mixture to a rolling boil, then simmer on low heat for 5 minutes.

5 min

Turn off the heat. Let the dal rest for a few minutes before serving to let the flavors infuse.