Comments on: Dazzling Dals ~ Brinjal Dal (Vankaya Pappu)

by: Bhargavi Venkatesh

Wed, 07 May 2008 10:11:38 +0000

Lets take the 1 table spoon picure how much will it make 1 cup or 1 tsp
pls tell me as it will help me understand all recipes

by: Bhargavi Venkatesh

Tue, 08 Apr 2008 12:36:46 +0000

Hi,
Came to ur site through google search of brinjal dal.
U mentioned white skin brinjals.
It means those green color brinjals and not the blue or black ones
U have asked to add 1/2 cup toor dal.
can u pls tell me the right measurement.
which cup should it be?
In all recipes shown,cups are used.
I’d like to know which cup to use. Can u pls help me with this.

Hello Bhargavi,
Green or purple, small ones are good for this dal. Please use only tender fleshed ones with no seeds. Mature brinjal with many well developed seeds doesn’t taste good in dal.
For cups - I use American cooking measurements. You can find about about cups, teaspoons and tablespoons - here.
How they look - here.
Hope that helps.
-Indira

by: Anu

Fri, 10 Aug 2007 10:21:35 +0000

have never heard of vankaya pappu. sounds interesting though
As you said Mudda is not round shape ..it means morsel in english.

by: Rajani

Mon, 16 Apr 2007 23:09:51 +0000

Hi Indira,
Tried your Vankaya pappu came out really well.
Ma vadina chesaru when I was Studying Inter naku chala nachindi, after reading your post reminded of her and I made yours, it tasted just the way she made it. Meeru vantalu baga chestaru and the way you write it so simple and pleasure to read. Thanks and keep up.
cheers
rajani

by: Raji

Sun, 18 Mar 2007 12:41:46 +0000

Indira,

Small correction, your title for the photo reads Muddus instead of Muddas. I was not sure if it was intentional but thought I will drop a note and let you know.

I am a great fan of your recipes and I am a south indian. I visit quite often but tried very few and they all came out very good. Thank You.

by: Dev

Fri, 16 Mar 2007 09:30:11 +0000

Hi Indira, U have a great passion for cooking & photography,I guess… I love the pics tht u post…:)

For this dhal recipe, what are the veggies that can be used?… My husb HATES brinjal… so, it would be very helpful if u can let me know what other veggies can be used for this dhal prep…

by: Elsi

Wed, 14 Mar 2007 18:31:20 +0000

I have a question about the length of time you cook under pressure. I don’t understand “two whistles”. The pressure cooker that I have (typical for the USA) has a pressure regulator *weight* which sits on the valve. When the pressure is up to 15 pounds per square inch, the weight on the top starts rattling. I then start the timer and reduce the fire to a level that just barely keeps the rattle going.

If you could explain the “two whistle” system, that would be very helpful.

by: endymion411

Mon, 12 Mar 2007 14:19:49 +0000

i’m looking forward to trying some things from this blog as my husband is south indian and i’m sure he would like it!

is there a way to prepare the first step w/o use of a pressure cooker? (i don’t have a pressure cooker).

thanks!

by: Good Things Come To Those Who Wait ~ Indira’s Amma Mudda « Out Of The Garden

Sun, 11 Mar 2007 23:59:59 +0000

[…] Months passed. I learned alot. Eventually I found and learned (thanks to patient instruction from Indira, see comment section here to read them) to fry the sago papads. Eventually I came across that green mango in brine, the closest thing to an Indian green mango I’d seen. And then, last Wednesday, I sat down to peruse the blogs. Lo and behold, dear Indira had posted step-by-step instructions for making mudda! Back from the recesses the memory came marching. I was so excited! It took nearly a year, but armed now with my green mango, my papads, the proper dal recipe and instructions, I finally got to have my mudda, and eat it too […]

by: Rahin

Sat, 10 Mar 2007 01:48:47 +0000

hi Indira !

Congratulations for the best food blog award !!
well deserved.Just started blogging since last few days….hope to see many more gud posts from you