Chugur Dal | Chinta Chiguru Pappu is Andhra and Telangana special and much loved seasonal dal recipe made with tender tamarind leaves. These tender tamarind leaves are called Chugur in Hindi and Chinta Chiguru in Telugu. Chugur leaves are mostly available around spring season (April-July) in India. These tender and sour tasting leaves are commonly used in making chutney, dal, soup and mutton curry.
Young and tender tamarind leaves are often sold in Rythu Bazar. In season you can also easily find them on roadside vegetable cart vendors in Andhra and Telangana. These leaves are soft, tender and sour in taste. When these leaves are full in season, my mom-in-law sun dries them and powder them finely. This powder can be used as a souring agent in dals and curries all through the year.
How to identify tender tamarind leaves?
Fresh and tender tamarind leaves are only available during spring season. These tamarind leaves are also called as Imli Patta in Hindi and these are light green or pink in color. Wilted leaves will not taste good, check before buying.
Why tamarind leaves?
South Indian cuisine is incomplete without a tangy tasting dal or side dish. The tangy taste often comes from tomatoes or tamarind or dried mango (amchur) or fresh or dried tamarind leaves. So, when in season we use tamarind leaves as a souring agent to flavour the recipes.
How to store Chinta Chiguru (tender tamarind leaves)?
Pick fresh chinta chiguru from market. Untie the bunch and spread it on kitchen tissue or towel. Discard dried and wilted stems and leaves. Store the remaining in a air tight tupperware freezer safe box. Stays fresh for 5-6 days.
If you want to store for long, then sun dry the tender stems and leaves of chinta chiguru for 2-3 days. When these turn crisp, store in a clean and dry air tight jar in fridge.
Alternatively, you can toss these leaves in oven till crisp. You can powder these leaves and store or you can store them directly in a freezer safe bowl.
Nutrition in Tender Tamarind Leaves
Young tamarind leaves are seasons bounty. These are one of the tastiest leaves. Tamarind leaves are an excellent source of,
vitamin A and C
good source of iron,
rich in fiber,
contains potassium and calcium.
Chinta Chiguru Pappu Recipe
Its been a long time, I had or made chugur dal. This dal is our family favorite and my grand ma and mom in law make this very often when tender tamarind leaves are in season. I have not seen these leaves in Bangalore and in Chennai. Last week when my friend bought these from Guntur, I was very much elated. With no delay I made this Chugur Dal aka Chintha Chiguru Pappu. This tangy tasting vegan dal is medley of flavours. Chugur Dal is served with hot rice with a spoon of ghee along with any stir fry or papad.
5 Best Dal Recipes To Try,
Loving this chugur dal, then you must definitely try these dal recipes,
- 1 cup Chugur | Chinta Chiguru
- 3/4 cup Toor Dal
- 1 Onion, sliced
- 5 Green chilies cut into half
- ¼ tbsp. Turmeric powder
- Salt, as per taste
- TEMPERING | TADKA:
- 1 tbsp. Cumin | Jeera
- ½ tbsp. Mustard seeds
- 2 dry Red chilies
- 3 cloves Garlic, slightly crushed
- 1 sprig Curry leaves
- 1 tbsp. Oil
How to make Chugur Dal:
- Separate the leaves from stem (use tender stems and discard hard ones). Wash thoroughly and leave in colander or sieve to drain excess water.
- Wash toor dal and add it to pressure cooker along with chugur, sliced onion, green chilies and turmeric. Give this a stir and add 4cups of water.
- Pressure cook for 3-4 whistles or until the dal is soft. Turn off the flame and allow the steam to settle down.
- Remove the lid and using a wooden masher, mash the dal by adding salt and set aside.
- Now add oil to a heavy bottom cooking vessel and when it heats up add jeera, mustards seeds, dry red chili, crushed garlic and curry leaves.
- When the curry leaves start to change color turn off the flame and pour this tadka/tempering above the mashed dal and cover with lid for 5-10 minutes (This process helps in retaining the aroma and flavor of the tempering).
- Add ‘love’ to make this Chugur Dal taste ‘YUMMY’.
Lubna's Serving Suggestions:
Typically on any normal day Andhra | Telangana Thali will include,
Rice, Dal, Rasam, Sabzi (Curry or Stir-Fry), Papad, Pickle and Curd.
Dal includes any dal recipe made in combo with vegetable or leafy greens. Sometimes it is combination of many vegetables like Sambar.
Chugur dal tastes best when served with hot bowl of steamed rice, dollop of ghee, stir-fry (Chicken | Mutton | Fish | Vegetable).
My family favorite is, rice, ghee, chugur dal, red-chili pickle and chicken fry or potato fry. Do give this combo a try.
Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 236mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 5g