Andhra Prawn and Tomato Pappu
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Ingredients
- 200 g toor dhal (split pigeon peas)
- 4 tomatoes
- 5 garlic cloves
- 3 dried red chillies
- 1 tsp mustard seeds
- 1 tsp dried black urad dal
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 318 kcal
- Protein
- 23.4 g
- Carbohydrate
- 33.9 g
- of which sugars
- 3.8 g
- Fat
- 8.5 g
- of which saturates
- 6 g
- Fibre
- 9.4 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the toor dhal and simmer in 700ml water with the ground turmeric for 20 minutes until completely soft; mash well.
- 2
Add the chopped tomatoes and simmer for 10 minutes until they collapse into the dal.
- 3
Crush 2 of the garlic cloves and stir through.
- 4
Heat the coconut oil in a small pan, add the mustard seeds, urad dal, dried red chillies and the remaining garlic cloves left whole, and fry for 1-2 minutes until the garlic is golden.
- 5
Add the curry leaves and fry for 20 seconds more, then pour the tempering over the dal.
- 6
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 7
Serve hot with rice.
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