This kacche aam ki dal is made Andhra style with garlic tempering and is known as Mamidikaya Pappu in local language. It would be hard for me to imagine this dish without garlic, since that brings in a lot of flavour and sharpness to the curry. But you want a no onion-garlic recipe, I would recommend to use at least a pinch of hing (asafoetida) added so the sharpness remains intact.
Adding methi seeds(OPTIONAL) powder gives a nice flavor to this dal.
I have added more turmeric powder.So mine looked more yellow in color. Please reduce it for mild color.
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