Celery pappu

Ingredients

• 1 cup Pigeon Peas
• 1 cup diced Celery
• 1 Tomato
• Few Cilantro leaves
• A pinch of Turmeric
• 3 or 4 Green chilies
• Salt
• 1 tsp oil
• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• A pinch of Asafetida

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Preparation

• Pressure cook daal until it is cooked. Keep aside.
• Heat oil in a pan or bowl and add all the other ingredients under For Seasoning/Tempering in order.
• Then add all the chopped vegetables and mix well. Add turmeric and mix well.
• Pour some water, cover and allow the vegetables to cook well.
• When the veggies appear to be cooked, add cooked daal and mix well. Add salt as needed.
• Keep the pan on low flame for 2 minutes, sprinkle chopped cilantro on top and turn off the flame.
• Transfer the pappu to a serving bowl and enjoy with rice or chapathis.