Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.

Pressure cooking the Dal

• Wash Toor dal under running cold water till water runs clear.
• Soak the dal in enough water for at least 30 minutes.
• After 30 minutes, discard soaking water.
• Add dal to the pressure cooker with 1 ½ cups of water and turmeric powder.
• Close the lid, put the weight on and cook it on medium heat for 3-4 whistles, open the lid once the pressure is released.
• Mash or hand blend the dal till smooth.

Making Varan

• Add salt and jaggery to the dal. The dal needs to be thin consistency but not too watery, add water to get the desired consistency.
• Turn the heat to medium and bring the dal to a simmer.
• Let it simmer for 4-5 minutes.

Making the tempering

• Heat the ghee or oil in a small frying pan.
• Once hot add cumin seeds and let them sizzle.
• As seeds sizzle, turn off the stove, wait for a few seconds.
• Then add red chilli powder and asafoetida.
• Immediately add the tempering to the dal. Stir well.
• Serve hot with steamed rice.

• In a mixing bowl, marinate the chicken pieces with turmeric powder, ginger garlic paste, salt, and lemon juice. Mix and keep refrigerated overnight, if possible, or for at least 30 minutes.
• Heat oil in a deep frying pan or Kadhai, once the oil is hot, temper the oil with cinnamon stick, cloves and 3/4 portion of curry leaves and sauté it for about 30 seconds.
• Add the chopped onions and sauté till they turn golden and start to caramelize.
• Once the onions are brown, add chopped green chillies and marinated chicken, sauté for about 2 minutes.
• Add coriander powder and crushed pepper, mix well and cook on low flame. Stir intermittently, sprinkle water as and when required to prevent burning. This will take about 4 to 5 minutes.
• Add about 1/4 cup water, bring to a boil, reduce the heat and cover. Cook until the chicken is tender and cooked. Once cooked, open the lid and stir on medium heat till dry .
• Sprinkle chopped 3/4 cup of coriander and cook for 2 minutes.
• Before serving garnish with 1 teaspoon crushed pepper, 1 teaspoon lemon juice and remaining coriander leaves.
• Serve Andhra Pepper Chicken Recipe along with Tawa Paratha Recipe, steamed rice and Andhra Style Palakura Pappu (Spinach with lentils).