Chukka Koora Dal Recipe – Authentic Andhra-Style Kandi Pappu

Last Updated on 4 months by Neha Deshmukh

Chukka Koora Dal Recipe – Authentic Andhra-Style Kandi Pappu

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Chukka Koora Dal. This isn’t just a dal; it’s a taste of Andhra Pradesh, a hug in a bowl, and a dish my amma (mom) used to make all the time. I first attempted this on my own after moving away from home, and honestly, it took a few tries to get it just right! But trust me, the effort is SO worth it.

Why You’ll Love This Recipe

This Chukka Koora Dal, also known as Kandi Pappu, is a delightful blend of earthy flavors from the Chukka Koora (sorrel leaves) and the comforting goodness of Tur Dal. It’s simple to make, packed with nutrients, and incredibly satisfying. Plus, the vibrant tang of the sorrel leaves makes it a unique and refreshing change from your everyday dal. You’ll love how quickly it comes together, making it perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to create this Andhra masterpiece:

• 1 small cup tur dal/red gram dal/kandi pappu (about 200g)
• 1 ½ – 2 cups finely chopped Chukka Koora (Sorrel leaves) (adjust to your liking) – about 150-200g
• 1 onion, chopped
• 1 tomato, chopped (optional)
• big pinch turmeric powder (about ¼ tsp)
• 2-3 green chillis, slit lengthwise
• ½ tsp chopped ginger
• to taste salt
• 2 cups water (500ml)
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 3-4 garlic cloves, crushed
• 2 dry red chillis, de-seeded and torn
• 10-12 fresh curry leaves
• 2 tsps oil

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Chukka Koora: This is the star! Chukka Koora has a lovely tangy, slightly sour flavour. You can usually find it at Indian grocery stores, especially those specializing in South Indian produce. If you’re struggling to find it, sometimes it’s sold as ‘sorrel leaves’. Don’t be shy with the amount – it shrinks down when cooked!
• Tur Dal: I prefer using split tur dal (kandi pappu) as it cooks faster. However, you can use whole tur dal too, just adjust the cooking time accordingly.
• Oil for Tempering: Traditionally, Andhra cuisine uses groundnut oil for tempering. It adds a beautiful nutty flavour. But you can use any neutral oil like sunflower or vegetable oil if that’s what you have on hand.
• Spice Level: Feel free to adjust the number of green chillies and red chillies to suit your preference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a pressure cooker, combine the tur dal, chopped Chukka Koora, chopped onion, chopped tomato (if using), slit green chillies, chopped ginger, turmeric powder, and 2 cups of water.
2. Pressure cook for 2 whistles. If you’re cooking on the stovetop, bring to a boil, then reduce heat and simmer until the dal is tender – this will take around 20-25 minutes.
3. While the dal is cooking, let’s prepare the tempering. Heat oil in a separate pan.
4. Once the oil is hot, add the mustard seeds. Wait for them to splutter – that’s when the flavour really comes alive!
5. Add the cumin seeds, crushed garlic, torn red chillies, and curry leaves. Sauté for about 30 seconds until everything is fragrant.
6. Carefully pour the tempering into the cooked dal mixture. Be careful, it will splutter!
7. Stir well and simmer on low-medium heat for 5-7 minutes, or until the dal reaches your desired consistency. I like mine slightly on the thicker side.
8. Serve hot with a generous helping of steamed rice.

Expert Tips

• Don’t overcook the dal! You want it to be tender, but not mushy.
• The tempering is key to the flavour. Don’t rush it!
• If the dal is too thick, add a little hot water to adjust the consistency.
• A squeeze of lemon juice at the end brightens up the flavours beautifully.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free: Naturally gluten-free too.
• Spice Level: My friend, Priya, loves to add a finely chopped ghost chilli for an extra kick! You can also reduce the number of green chillies for a milder flavour.
• Festival Adaptations: During Telugu festivals like Sankranti, we often serve this dal with a side of ghee (clarified butter) and a sprinkle of jaggery for a sweet and savoury contrast. My grandmother always made it this way!

Serving Suggestions

Chukka Koora Dal is best enjoyed with:

• Steamed rice – a classic pairing!
• A side of papadums (crispy lentil wafers)
• A dollop of ghee for extra richness
• Pickle – any Indian pickle will do!

Storage Instructions

Leftover Chukka Koora Dal can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

1. What is Chukka Koora and where can I find it?

Chukka Koora is a leafy green with a tangy flavour, commonly used in Andhra cuisine. You can find it at Indian grocery stores, especially those specializing in South Indian produce.

2. Can I use a different type of dal instead of Tur Dal?

While Tur Dal is traditional, you can experiment with other dals like Masoor Dal (red lentils) or Moong Dal (yellow lentils), but the flavour profile will change.

3. How do I adjust the spice level in this dal?

Adjust the number of green chillies and red chillies to your liking. Removing the seeds from the red chillies will also reduce the heat.

4. Can this dal be made in an Instant Pot?

Absolutely! Use the pressure cook/manual setting for about 8-10 minutes, followed by a natural pressure release.

5. What is the best way to store leftover Chukka Koora Dal?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

6. Can I freeze this dal for later?

Yes, you can! Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Enjoy this little piece of Andhra sunshine! Let me know in the comments how it turns out for you. Happy cooking!