Dal from Andhra Pradesh

Andhra Pradesh a state in the southeastern part of the country. Its capital is Amaravati.

The state is bordered by Bay of Bengal coastline in the east, Tamil Nadu in the south, Karnataka, Telangana in the west, Chhattisgarh and Odisha in the north.

Andhra Pradesh is a beautiful state that has a mix of majestic mountains, rolling hills and serene beaches displaying the diverse landscape as it unfolds across coastal plains, hills, and valleys. The state is steeped in rich cultural heritage. It’s home to numerous ancient temples that display its historical past. The forests are home to many animals and birds. The waterfalls and lakes add to the state’s natural charm. As the sun sets over the ocean, the sky turns golden and red, making Andhra Pradesh a treat for the eyes.

Festival of Andhra Pradesh

Andhra Pradesh is a vibrant state that celebrates multiple festivals, each with its own unique charm. One of the most significant and iconic festivals is the Srivari Brahmaotsavam, which displays the state’s rich cultural heritage.

The Srivari Brahmaotsavam is a nine-day festival held annually at the revered Tirumala Venkateswara Temple in Andhra Pradesh. Taking place in September-October, this grand celebration draws millions of devotees from across India. During the festival, the temple is transformed into a vibrant spectacle, adorned with intricate flower arrangements, dazzling lights, and colorful rangoli designs. The main deity, Lord Venkateswara, is taken out in a majestic procession on various ornate vahanas (vehicles), accompanied by the chanting of sacred Vedic hymns and the rhythmic beating of traditional drums.

Steeped in history, the Tirumala Venkateswara Temple has been shaped by the contributions of various dynasties and rulers. Today, the temple is managed by the Tirumala Tirupati Devasthanams (TTD), which has been entrusted with its care since 1933.

Pulse farming in Andhra Pradesh:

Andhra Pradesh is one of the leading producers of pulses in India, with chickpeas, pigeon pea, black gram, and green gram being major crops. Pulses are grown in over 50% of the state’s agricultural land. Overall, pulse farming plays a vital role in Andhra Pradesh’s agriculture and economy, providing income and employment opportunities to many farmers.

Food:

Andhra Pradesh, fondly known as the ‘Rice Bowl of India’, takes great pride in its culinary heritage. Rice is the staple food of the region, and the local cuisine has been shaped by a rich blend of Telugu, Tamil, Kannada, and Muslim influences. The liberal use of tamarind and chilies is a hallmark of Andhra cuisine, infusing dishes with a perfect balance of sour and spicy flavours.

Today, we’ll explore the world of Andhra cuisine with a simple yet flavourful recipe.

Tomato Pappu

Tomato Pappu, or Tomato Dal, is a timeless Andhra classic that beautifully blends fresh tomatoes with toor dal (pigeon pea lentils). This aromatic dish is a masterpiece of flavors that will delight your senses and leave you craving for more.

You need:

For the dal:

150 gm toor dal (pigeon pea lentils)

½ tsp turmeric powder

½ tsp salt

To be added to the cooked dal:

200 gm ripe tomatoes finely chopped

1 medium size onion finely chopped

2-3 green chilies

1 tbsp of chopped coriander leaves

1 tbsp tamarind paste

1 tbsp refined oil

For tempering:

2 tbsp oil

6-8 clove of garlics

½ tsp cumin seeds

½ tsp rai/ black mustard seeds

2 dried red chilies halved

1 sprig of curry leaves

A pinch of hing (asafoetida)

Method:

Wash and soak the dal for about 10 -15 minutes.
Transfer the dal to the pressure cooker.
Add salt and turmeric.
Add 1 cup of warm water. Cook on high heat till the first whistle, then reduce heat to minimum and cook for 2 minutes more.
Let cooker cool by itself.