Sukanth's Andhra Pappu & Potato Fry

Sukanth Rallapati’s go-to meal is a hearty pappu, with potato fry, hot rice and ghee. Quick, with great payoff of flavour and texture. Find more favourite lockdown recipes from Goya readers here.

RECIPE: PAPPU & POTATO FRY

Ingredients
1 cup toor dal
2 tomatoes, chopped
1 onion, chopped
1 tbsp chilli powder
1 tbsp tamarind paste
2 garlic pods
Turmeric, a pinch
2 cups water
2 tbsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp urad dal
1/2 tsp hing
2 dry red chillies
2 garlic pods, crushed
12 curry leaves

Method
Put all the ingredients in a cooker and bring to a boil. Close the cooker, and let it cook for 10 minutes after the first whistle.
Release pressure, open and check seasoning. Add salt, and mash the dal.
Heat the ghee in a small wok. When hot, add in the mustard seeds, cumin, urad dal, hing, red chilli, crushed garlic and curry leaves in quick succession.
Pour over rice.

RECIPE: Crispy Fried Potatoes

Ingredients
2 tbsp oil
1 tsp mustard seeds
2 tsp cumin seeds
2 sprigs curry leaves
2 large potatoes, cubed small
Salt, to taste
2 tsp chilli powder

Method
In a frying pan, heat the oil, and add in mustard seeds.
When they sputter, add in the cumin and curry leaves.
When aromatic, add in the chopped potatoes, and saute.
Cover the pan and allow to cook until the potatoes are halfway cooked.
Now uncover the pan, add salt and chilli powder, and saute for another 5 monutes, until the potatoes are crisp on the edges, and evenly seasoned.

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